Here’s a simple and cozy Slow Cooker Chicken Noodle Soup recipe:
Ingredients (Serves 6–8)
- 1.5–2 lbs boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley (or 2 tsp fresh)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 6 oz egg noodles (or your favorite pasta)
- Optional: 1/2 tsp dried rosemary or a bay leaf for extra flavor
Instructions
- Prep the slow cooker:
Place chicken, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and any optional herbs in the slow cooker. - Add broth:
Pour the chicken broth over everything. Make sure the chicken is mostly submerged. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours. - Shred the chicken:
Remove the chicken, shred it with two forks, then return it to the slow cooker. - Cook the noodles:
About 20–30 minutes before serving, add the egg noodles and stir. Cook until tender. - Adjust seasonings:
Taste and add more salt or pepper if needed. - Serve:
Ladle into bowls and garnish with fresh parsley if desired.
💡 Tips:
- For thicker broth, remove the lid for the last 30 minutes to let it reduce slightly.
- You can freeze leftovers, but cook noodles separately before freezing—they tend to get mushy otherwise.
- Add a squeeze of lemon juice at the end for a bright flavor.
If you want, I can also give a one-step “dump and go” version where you add everything at once and noodles cook perfectly without overcooking. It’s great for busy days.
Do you want me to give that version too?
