Slow Cooker Chicken Noodle Soup

Comfort food at its best. This recipe for Slow Cooker Chicken Noodle Soup is brimming with veggies and simmered slowly throughout the day to create the perfectly chicken-y, chicken noodle soup.

Comfort food at its best. This recipe for Slow Cooker Chicken Noodle Soup is brimming with veggies and simmered slowly throughout the day to create the perfectly chicken-y, chicken noodle soup.

Why Make Chicken Noodle Soup in the Slow Cooker

In my opinion, there are two reasons to use a slow cooker. The first, is the low and slow cooking method that teases out the flavors of all of the ingredients. The second, is it’s virtually hands-off cooking. Which means that I have time for bonbons and a manicure.

Ha! Who are we kidding? :) But it does give me time to get some more things checked off of my to-do list. And that is a very satisfying feeling.

Next to making chicken noodle soup in the Instant Pot, this is my favorite way to prepare this comforting soup.

What Vegetables Should I Include?

When I’m making chicken noodle soup, my favorite veggies is the classic combination of carrots, celery, and onion. To add a little something special, I like to add a splash of lemon juice just before serving. It adds a nice little brightness to the broth and pairs so well with the thyme that has been releasing its flavors throughout the day.

Can I Cook Noodles in the Slow Cooker?

Pasta loves a rolling boil to create that perfect al dente texture. This is something that the slow cooker really isn’t very good at. And all of my attempts to prepare uncooked noodles in the crock pot have only resulted in them soaking up too much of the broth and getting really mushy. I highly recommend precooking the noodles to al dente and then adding them to the chicken soup, warming through.

What’s the Best Chicken to Use?

Although you can use almost any part of the chicken or even a whole chicken, I recommend using boneless, skinless chicken breasts. Because they’re less fatty, they won’t create that slick of chicken fat on the top of the soup that needs to be skimmed off before serving. And no bones means shredding the meat after cooking is much easier than trying to remove the meat from bones or a carcass.

How to Make Slow Cooker Chicken Noodle Soup

Making chicken noodle soup in the slow cooker is almost a dump-and-go recipe. The toughest part of this recipe is chopping the veggies. Once that’s done, everything goes into the slow cooker and the innovative little contraption does the rest of the work. Well, except for shredding the chicken and boiling the noodles.

I use unsalted chicken broth because it amplifies the chicken flavor in the soup. You can also use water or a combination of 1/2 chicken broth and 1/2 water.

You can make the noodles ahead of time, toss them with a little oil to prevent them from sticking and store them in the refrigerator until you’re ready to add them to the soup.

Although the lemon juice is option, you should give it a try – at least once. It adds another layer of flavor that I’m pretty sure you’ll enjoy.

Make sure to use big soup spoons.

Enjoy!

Christine :)

P.S. If you’re looking for a super quick chicken noodle soup, try my Quick Homemade Chicken Noodle Soup. From start to serving, it takes 15 minutes!

 

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Slow Cooker Chicken Noodle Soup


  • Author: Leigh Olson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6-8 servings

Description

Comfort food at its best. This recipe for Slow Cooker Chicken Noodle Soup is brimming with veggies and simmered slowly throughout the day to create the perfectly chicken-y, chicken noodle soup.


Ingredients

  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 1/2 tsp. salt, plus more if needed
  • 1/2 tsp. pepper, plus more if needed
  • 4 medium carrots, peeled and sliced into 1/4-inch coins
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 2 bay leaves
  • 8 cups chicken broth, no sodium
  • 2 Tbsp. chopped fresh Italian parsley
  • 1 tsp. lemon juice (optional)
  • 2 cups cooked egg noodles

Instructions

  1. Remove the breasts from packaging and pat dry with a paper towel. Season both sides with salt and pepper.
  2. In the bottom of a 6-quart slow cooker, layer the seasoned chicken, onions, carrots, celery, and garlic. Sprinkle thyme and oregano and place the bay leaves on top.
  3. Add chicken broth. Cover and set slow cooker to 6 hours on HIGH or 8 hours on LOW or until an instant read thermometer registers 165˚F in the thickest part of a breast.
  4. Transfer the chicken to a rimmed baking sheet and shred the meat with two forks.
  5. Return the chicken to the slow cooker, season with additional salt and pepper if needed. Stir in parsley and lemon juice, if using.
  6. Add cooked noodles, heat through and serve immediately.

Notes

My attempts to prepare uncooked noodles in the crock pot have only resulted in them soaking up too much broth and getting really mushy. I highly recommend precooking the noodles to al dente and then adding to the chicken soup, warming through.

Slow Cooker Chicken Noodle Soup

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