This Slow Cooker Chicken Noodle Soup is a warm hug in a bowl! It’s packed with tender chicken, hearty noodles, and fresh veggies simmering in a tasty broth.
Perfect for chilly days, it’s so easy to make—just toss everything in and let it cook. I love coming home to the wonderful smell. It feels like a big bowl of comfort! 🥣
Key Ingredients & Substitutions
Chicken: I usually go for boneless, skinless thighs for extra flavor and moisture. However, if you prefer breasts, they work fine too! You could also use leftover rotisserie chicken for a quicker option.
Broth: Low sodium chicken broth keeps it flavorful without being too salty. You can substitute with vegetable broth for a lighter version or if you’re vegetarian, just keep the chicken out!
Vegetables: Carrots, celery, and onion give a nice hearty base to the soup. Feel free to add any other veggies you like, such as peas or bell peppers, based on what you have at home.
Noodles: Wide egg noodles are traditional, but any pasta will do! If you’re looking for a gluten-free option, try rice noodles or quinoa pasta.
How Do I Ensure My Chicken Is Tender and Shreddable?
Cooking the chicken slowly is essential for achieving that nice, tender texture. Here’s how to get it just right:
- Cook on low for 6-7 hours or on high for 3-4 hours. Avoid lifting the lid too often, as this can extend cooking time.
- Once cooked, use two forks to shred the chicken directly in the pot to mix it back into the broth, soaking up all the flavors.
Remember, the best part of slow cooking is patience. Enjoy the wonderful aromas as it cooks!
Slow Cooker Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low sodium preferred)
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
For Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- Salt, to taste
For Cooking:
- 2 cups wide egg noodles or pasta of your choice
- Optional: 1–2 tablespoons olive oil for sautéing
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and 6–7 hours on low or 3–4 hours on high in the slow cooker. Plus, it’s so easy to make—just let the slow cooker do all the magic!
Step-by-Step Instructions:
1. Prepare Your Veggies:
If you’d like, start by sautéing the chopped onion, sliced carrots, celery, and minced garlic in 1–2 tablespoons of olive oil over medium heat for 3–5 minutes until they’re a bit softened. This step enhances the flavor, but you can skip it if you’re short on time!
2. Layer the Ingredients:
In your slow cooker, place the chicken breasts or thighs right on top of the veggies. Make sure they’re nestled in nicely.
3. Add the Broth and Seasoning:
Pour in all 8 cups of chicken broth. Then, sprinkle in the dried thyme, dried parsley, basil, black pepper, and a pinch of salt. Give everything a gentle stir to mix it up.
4. Set It to Cook:
Cover the slow cooker and set it to cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be nice and tender when it’s done cooking!
5. Shred the Chicken:
Once the chicken is cooked, take it out of the slow cooker and shred it using two forks. It should fall apart easily! Return the shredded chicken to the slow cooker.
6. Add the Noodles:
Stir in the wide egg noodles into the soup, and cover the slow cooker again. Cook on high for an additional 15–20 minutes, until the noodles are tender and the soup is bubbling.
7. Final Touches:
Taste your soup before serving. Adjust with extra salt and pepper if needed to brighten up the flavors.
8. Serve and Enjoy:
Dish up your warm soup into bowls and garnish with fresh chopped parsley. Enjoy the cozy, homemade goodness of your Slow Cooker Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just keep in mind that it may require a longer cooking time—about 7-8 hours on low or 4-5 hours on high for it to fully cook and become tender.
What Can I Substitute for the Egg Noodles?
If you want a different noodle option, you can easily use whole wheat pasta, rice noodles, or even gluten-free pasta. Just be sure to adjust the cooking time according to the type of noodles you choose!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you’d like to store it longer, you can freeze it for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it again!
Can I Add Other Vegetables?
Absolutely! Feel free to throw in any additional vegetables like peas, green beans, or corn. Just remember to chop them into similar sizes for even cooking, and add them in during the last hour of cooking time so they don’t get too soft.
