This Slow Cooker Chicken Noodle Soup is like a warm hug in a bowl. It’s filled with tender chicken, hearty noodles, and tasty veggies, making it perfect for any day!
I love how I can just toss everything in and let the slow cooker do its magic. It smells amazing and is so comforting when I need a little pick-me-up. Who needs takeout? 🥣
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for extra moisture, but chicken breasts work well too. If you want to keep it leaner, consider using just chicken breast.
Chicken Broth: Low-sodium chicken broth is the way to go to control salt levels. If you don’t have any, homemade broth or vegetable broth can also work as great alternatives.
Veggies: Carrots and celery are classic for flavor. You can also toss in some frozen peas or green beans if you like. If you have other veggies on hand, feel free to experiment!
Noodles: I prefer wide egg noodles for texture, but you can substitute with whole wheat or gluten-free noodles. Just check the cooking time to ensure they don’t get too soft!
How Do You Achieve the Best Flavor in Your Soup?
The secret to yummy soup is layering flavors. Start by sautéing the onions and garlic in olive oil if you’re using it. This step brings out their natural sweetness and enhances the overall taste.
- Heat olive oil in a pan over medium heat and sauté garlic and onions until soft.
- Combine everything in the slow cooker, including the sautéed mixture, for an even richer flavor.
Don’t skip the bay leaf! It adds a subtle depth, but remember to remove it before serving. Lastly, adjust the seasoning to your preference at the end for the best results! Enjoy your cooking!
How to Make Slow Cooker Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and pepper, to taste
- 6 ounces wide egg noodles or your preferred noodles
- 2 tablespoons olive oil (optional, for sautéing garlic and onion)
How Much Time Will You Need?
This slow cooker chicken noodle soup takes about 15 minutes to prep and then cooks for 6-7 hours on low or 3-4 hours on high. After it’s done, you’ll need an additional 20-30 minutes for the noodles. So, in total, you can have a delicious soup ready in just a few hours!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the chicken breasts or thighs at the bottom of your slow cooker. Then, add in the sliced carrots, celery, chopped onion, and minced garlic. Sprinkle in the dried thyme and parsley, and don’t forget to toss in the bay leaf! Lastly, season with salt and pepper to your taste.
2. Add the Broth:
Pour the chicken broth over all the ingredients in the slow cooker. Make sure everything is covered well. If you’re using olive oil, you can sauté the garlic and onion in a pan first for extra flavor before adding them to the pot, but this step is totally optional!
3. Slow Cook:
Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The goal is to have the chicken and vegetables tender and flavorful.
4. Shred the Chicken:
Once the cooking time is up, carefully take the chicken out of the slow cooker and shred it using two forks. It should fall apart easily. This is where the magic happens!
5. Finish the Soup:
Remove and discard the bay leaf. Return the shredded chicken back to the slow cooker. Then, add the egg noodles and stir everything together. Cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
6. Taste and Serve:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. When you’re ready to serve, ladle the soup into bowls and sprinkle with freshly chopped parsley for a lovely finish!
Serve hot, and enjoy your warming, comforting slow cooker chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just remember to increase the cooking time by an hour or so, as the slow cooker will take longer to heat up. Ensure it’s fully cooked by checking that the internal temperature reaches 165°F (75°C).
Can I Make This Soup Ahead of Time?
Absolutely! You can prep the ingredients, place them in the slow cooker, and set it up the night before, refrigerating it. Just take it out in the morning and start cooking. The soup tastes even better the next day!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if the soup thickens too much.
Can I Add More Vegetables to the Soup?
Definitely! Feel free to add vegetables like peas, green beans, or even diced potatoes. Just remember to chop them into small pieces for even cooking, and adjust the cooking time if needed!
