Description

This Slow Cooker Chicken Noodle Soup is the ultimate comfort food. Loaded with tender chicken, hearty vegetables, and perfectly cooked egg noodles, it’s an easy and nourishing meal perfect for chilly days or busy weeknights.

Ingredients

For the Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 large carrots, peeled and sliced into rounds
3 celery stalks, sliced
1 small yellow onion, diced
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried parsley (plus extra for garnish)
1/2 teaspoon dried rosemary
Salt and black pepper to taste

For the Noodles:

8 ounces wide egg noodles or your favorite pasta
2 tablespoons olive oil or butter

For Garnish:

Fresh parsley, chopped (for garnish)

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Instructions

1. Place the chicken breasts or thighs at the bottom of your slow cooker.

2. Add the carrots, celery, onion, and garlic over the chicken.

3. Sprinkle in the dried thyme, parsley, rosemary, and a pinch of salt and pepper.

4. Pour the chicken broth over all the ingredients.

5. Cover with the lid and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.

6. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.

7. Turn the slow cooker to high and stir in the egg noodles and olive oil or butter.

8. Cook for an additional 20–30 minutes until the noodles are tender.

9. Taste and adjust seasoning with more salt and pepper if needed.

10. Ladle the soup into bowls and garnish with freshly chopped parsley.

11. Serve hot and enjoy with bread or crackers.

Notes

Use chicken thighs for extra flavor and tenderness, or breasts for a leaner option.

Olive oil or butter helps prevent noodles from sticking together as they cook.

For a lower-carb version, skip the noodles or replace with spiralized veggies.

Store leftovers in the fridge for up to 4 days. Add a splash of broth when reheating to refresh the soup.