This warm and cozy chicken noodle soup is made with tender chicken, hearty veggies, and soft noodles. Perfect for chilly days or when you need some comfort food!
I love how easy it is to throw everything into the slow cooker and let it do the work. It fills the house with delicious smells and is ready when you are—what’s not to love?
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs. I often choose thighs as they tend to be juicier and more flavorful after cooking. If you prefer skinless chicken, that’s perfectly fine too!
Chicken Broth: Low-sodium broth keeps the soup flavorful while letting you control the saltiness. If you don’t have broth, water will work in a pinch, though the soup may be less rich.
Egg Noodles: Regular egg noodles are the classic choice here, but pasta like rotini or even rice can be nice substitutes if you’re out of noodles. Just adjust the cooking time as needed!
Vegetables: Carrots, celery, and onion are the holy trinity for soup. If you want to mix it up, consider adding peas or green beans for extra color and nutrition. Frozen veggies can also be used!
How Do You Shred Chicken Perfectly?
Shredding chicken after cooking gives you tender, bite-sized pieces that blend perfectly in the soup. Here’s my method:
- Remove the chicken from the slow cooker and place it on a cutting board.
- Use two forks to pull apart the chicken into shredded pieces. It should be easy! If it feels tough, it might need a bit more cooking.
- Mix the shredded chicken back into the soup, ensuring it distributes evenly.
This technique helps you avoid large chunks of chicken in your soup, making every spoonful comforting and delicious.
Slow Cooker Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles or wide egg noodles
- 2 tablespoons olive oil (optional, for sautéing vegetables)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare the ingredients, and then you’ll let the slow cooker work its magic! Cook on low for 6-7 hours or on high for 3-4 hours. Plus, you’ll need an additional 20-30 minutes to cook the noodles at the end. Overall, it’s quite a hands-off and easy process!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
If you like, you can sauté the onions, carrots, and celery first. Heat olive oil in a skillet over medium heat and cook the vegetables for 5-7 minutes until they soften a bit. This step adds extra flavor but is entirely optional.
2. Combine Ingredients:
Place the chicken breasts or thighs at the bottom of the slow cooker. Pour in the chicken broth and then add the carrots, celery, onion, minced garlic, thyme, parsley, bay leaf, salt, and pepper. Give it a gentle stir to mix everything.
3. Let It Cook:
Cover the slow cooker and let it do its job! If you’re cooking on low, set it for 6-7 hours; or if on high, set it for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the veggies are tender.
4. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-size pieces. Discard the bay leaf and return the shredded chicken to the pot.
5. Add the Noodles:
Now, turn the slow cooker to high if it isn’t already. Stir in the egg noodles and let it cook uncovered for 20-30 minutes. Keep an eye on them to ensure they don’t overcook!
6. Taste & Adjust:
Before serving, taste the soup and adjust the seasonings. Add more salt or pepper as needed for that perfect flavor.
7. Serve It Up:
ladle the soup into bowls, garnishing with fresh chopped parsley for a pop of color. If you like, serve it with crusty bread on the side for a complete meal. Enjoy your warm, comforting slow cooker chicken noodle soup!
This soup not only tastes great but also fills the home with a delightful aroma. Perfect for cozy evenings or when you’re feeling under the weather!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to cook it longer if using frozen chicken—about 1 hour longer on low or 30 minutes longer on high. The slow cooker will safely thaw and cook the chicken as it goes.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. If you’re planning to keep it longer, consider freezing it. The noodles may become a bit softer, but it will still taste great!
What If I Don’t Have Egg Noodles?
No worries! You can substitute egg noodles with other pasta types like rotini, fusilli, or even rice. Just be aware that the cooking times may vary; adjust accordingly to ensure they’re cooked perfectly.
Can I Make This Soup Vegetarian?
Yes! Just replace the chicken with a mix of your favorite vegetables (like mushrooms and zucchini) and use vegetable broth instead of chicken broth. You can also add chickpeas or lentils for some protein!