Why Make This Recipe
Slow Cooker Chicken Noodle Soup is a cozy dish perfect for any day. It is easy to make and fills your home with a warm, inviting smell. This recipe uses common ingredients that you might already have in your kitchen. Plus, it’s a great way to get a hearty meal without spending too much time in the kitchen.
How to Make Slow Cooker Chicken Noodle Soup
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Directions:
- Place the chicken breasts in the slow cooker.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add the egg noodles and frozen peas, then stir.
- Cover and cook on high for an additional 30 minutes or until the noodles are tender.
- Remove the bay leaf, garnish with parsley, and serve.
How to Serve Slow Cooker Chicken Noodle Soup
Serve the soup hot in bowls. You can add some crusty bread or crackers on the side for a complete meal. A sprinkle of fresh parsley on top adds a nice touch.
How to Store Slow Cooker Chicken Noodle Soup
Store any leftovers in an airtight container in the fridge. This soup will keep well for 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to cool it completely before freezing.
Tips to Make Slow Cooker Chicken Noodle Soup
- If you want a thicker soup, you can mix a little cornstarch with water and stir it in before serving.
- Feel free to add other vegetables like potatoes or green beans for more flavor and nutrition.
- Adjust the seasoning according to your taste. Add more herbs if you like a stronger flavor.
Variation
For a healthier version, you can swap out egg noodles for whole grain or gluten-free noodles. You can also use skinless chicken thighs for a richer taste.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just adjust the cooking time to ensure they are fully cooked.
Can I make this soup on the stovetop?
Yes, you can. Sauté the vegetables and garlic in a pot, then add chicken and broth. Cook until the chicken is tender, then add noodles and frozen peas.
What can I serve with this soup?
This soup pairs well with sandwiches, salads, or breadsticks for a complete meal.
Slow Cooker Chicken Noodle Soup
- Total Time: 435 minutes
- Yield: 6 servings
- Diet: Gluten-Free, Nut-Free
Description
A cozy, hearty chicken noodle soup made easy in your slow cooker, perfect for any day.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in the slow cooker.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Cover and cook on low for 360 minutes (6 hours) or high for 240 minutes (4 hours), until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add the egg noodles and frozen peas, then stir.
- Cover and cook on high for an additional 30 minutes or until the noodles are tender.
- Remove the bay leaf, garnish with parsley, and serve.
Notes
For a thicker soup, mix cornstarch with water and stir in before serving. Adjust seasoning to taste and feel free to add more vegetables.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American