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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

This Slow Cooker Chicken Noodle Soup is the ultimate comfort food, delivering a hearty, flavorful meal with minimal effort, making it incredibly useful for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 minutes
hours on high 3 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • 1 tablespoon fresh dill, chopped (for garnish, optional)

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Place the chicken breasts or thighs into the bottom of your slow cooker. Pour in the chicken broth, ensuring the chicken is mostly submerged.
    2 pounds boneless, skinless chicken breasts or thighs, 8 cups low-sodium chicken broth
  2. Scatter the chopped celery, carrots, and yellow onion around the chicken. Add the minced garlic, dried thyme, dried rosemary, black pepper, and salt to the slow cooker.
    1 cup chopped celery, 1 cup chopped carrots, 1 cup chopped yellow onion, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon salt
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  4. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  5. Return the shredded chicken to the slow cooker. Stir in the dried egg noodles. Cover and cook on high for another 20-30 minutes, or until the noodles are tender and have absorbed some of the broth.
    2 pounds boneless, skinless chicken breasts or thighs, 8 ounces wide egg noodles
  6. Taste the soup and adjust seasoning with additional salt and pepper if needed.
    1/4 teaspoon salt, 1/2 teaspoon black pepper
  7. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and dill, if desired, for an extra burst of freshness and color.
    2 tablespoons fresh parsley, chopped, 1 tablespoon fresh dill, chopped

Notes

Allow the soup to cool completely before storing. Transfer cooled soup to airtight containers. It will stay fresh in the refrigerator for 3-4 days. For longer storage, freeze individual portions or larger batches in freezer-safe containers or heavy-duty freezer bags. For best quality, consume frozen soup within 2-3 months. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of additional chicken broth or water if the soup has thickened too much. Reheat in a microwave-safe bowl in 1-2 minute intervals, stirring between each, until hot. Thaw frozen soup overnight in the refrigerator before reheating.