Description
A comforting and hearty Chicken Noodle Soup made easy with a slow cooker, packed with tender chicken, fresh vegetables, aromatic herbs, and classic egg noodles. Perfect for chilly days or when you need a soothing homemade meal.
Ingredients
Scale
Vegetables
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 ½ cups carrots, sliced in small circles
- ½ tablespoon garlic, minced
Chicken and Seasonings
- 1 ½ lbs boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 4 bay leaves
Liquids and Pasta
- 8 cups chicken broth, low or no sodium
- 3 ½ cups egg noodles (8 oz)
Instructions
- Combine Ingredients: In your crock pot, add all the ingredients except the egg noodles: celery, onion, carrots, garlic, chicken breasts, salt, pepper, rosemary, thyme, red pepper flakes, bay leaves, and chicken broth. Stir gently to mix.
- Cook Soup: Cover the crock pot and cook the soup on low for 6-8 hours or on high for 3-4 hours to allow flavors to meld and chicken to become tender.
- Shred Chicken: About 20 minutes before serving, remove the chicken breasts carefully. Use two forks to shred the cooked chicken into bite-sized pieces.
- Return Chicken: Add the shredded chicken back into the crock pot, stirring well to combine with the broth and vegetables.
- Add Noodles: Turn the crock pot to high heat and add the egg noodles directly into the soup. Alternatively, cook the noodles separately on the stove if preferred.
- Cook Noodles: Allow the noodles to cook in the crock pot for 15-20 minutes until they are tender but not mushy.
- Serve: Remove bay leaves, give the soup a final stir, and serve hot for a satisfying meal.
Notes
- For a clearer broth, skim off any foam or fat that rises to the surface before adding the noodles.
- Adding red pepper flakes is optional and adds a subtle spicy kick; omit if you prefer a milder soup.
- Use low or no sodium chicken broth to better control the salt content in the soup.
- Egg noodles can be substituted with other pasta types like rotini or shells based on preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high) plus 20 minutes for noodles
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
