Slow Cooker Chicken Noodle Soup
A comforting and easy slow cooker chicken noodle soup, perfect for chilly nights. Enjoy tender chicken, egg noodles, and a bright finish of lemon and parsley.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
Broth and Chicken
- 8 cups chicken stock or broth (low sodium preferred)
- 2 large boneless, skinless chicken breasts or thighs (about 1.5 lbs) Use thighs for a richer soup.
- 2 dried bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
Final Touches
- 8 ounces egg noodles Add last to prevent overcooking.
- 1/2 lemon juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
Preparation
- Add the diced onions, sliced carrots, celery, and minced garlic to your slow cooker.
- Pour in the chicken stock or broth, ensuring it covers the vegetables well.
- Place the chicken breasts (or thighs) on top, then add the bay leaves, thyme, and rosemary. Season generously with salt and pepper.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken easily shreds with forks.
- Remove the chicken to a cutting board and shred with two forks. Discard bones if used, then return the shredded chicken to the slow cooker.
- Stir in the egg noodles, pushing them below the surface so they’re submerged in the broth.
- Cover and cook on low for an additional 5–10 minutes until the noodles are tender.
Finishing Touch
- Remove bay leaves, then stir in the lemon juice and fresh parsley. Adjust seasoning with salt and pepper, and serve immediately.
Notes
Cool the soup to room temperature within two hours, store in airtight containers, and use within 3–4 days. For freezing, do it without noodles and add fresh noodles when reheating. Be careful never to refreeze soup that has been thawed.