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Slow Cooker Chicken Noodle Soup

A comforting bowl of Slow Cooker Chicken Noodle Soup filled with tender chicken, fresh veggies, and hearty noodles, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts Chicken can be substituted with other proteins if desired.
  • 8 cups chicken broth Homemade or store-bought broth can be used.
  • 0.5 cup diced onions
  • 0.5 cup chopped carrots
  • 0.5 cup chopped celery
  • 1 clove garlic, minced
  • 0.5 teaspoon kosher salt Adjust to taste.
  • 0.5 teaspoon black pepper Adjust to taste.
  • 2 pieces bay leaves Remove leaves before serving.
  • 2 cups wide egg noodles Can substitute with gluten-free noodles.
  • 1 tablespoon chopped fresh parsley For garnish.

Method
 

Preparation
  1. Start by placing the chicken breasts into a greased or lined slow cooker.
  2. Pour in the chicken broth and add the diced onions, chopped carrots, chopped celery, minced garlic, kosher salt, black pepper, and bay leaves.
Cooking
  1. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked.
  2. Once done, discard the bay leaves. Remove the chicken from the slow cooker and stir in the egg noodles.
  3. Turn the slow cooker to high, and cut the chicken into bite-sized pieces, returning them to the pot.
  4. Cover and cook on high for about 20 minutes or until the noodles are tender.
  5. Garnish with chopped fresh parsley, and season with additional salt and pepper to taste.

Notes

Serve with warm crusty bread or a fresh salad on the side. Store leftovers in airtight containers for up to 3-4 days, or freeze for up to 3 months.