Go Back

Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup cooks chicken and vegetables in broth until tender, then finishes with wide egg noodles and fresh parsley. Shredded chicken and soft noodles make each bowl hearty and comforting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Standing 5 minutes
Total Time 7 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, chopped
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic minced
  • 10 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 lb chicken breasts boneless, skinless, thawed
  • 8 oz wide egg noodles
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the onion, carrots, celery, garlic, broth, thyme, bay leaf, salt, and pepper in a 6-quart slow cooker, then add the thawed chicken breasts.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Stir the noodles into the slow cooker, cover, and cook on HIGH for 20 to 30 minutes, until tender.
  5. Return the shredded chicken to the soup, stir in the parsley, and let stand covered for 5 minutes before serving.

Notes

For best texture, add the noodles only after shredding the chicken. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften after thawing. Use gluten-free egg noodles if a gluten-free option is needed.