Slow Cooker Chicken Noodle Soup
The ultimate comfort food, Slow Cooker Chicken Noodle Soup is a hearty, nourishing dish perfect for any chilly day. Filled with tender chicken, fresh vegetables, and comforting noodles, this easy weeknight dinner will have everyone asking for seconds. Make it tonight for a warm, satisfying meal!
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons olive oil
- ¾ to 1 pound boneless skinless chicken breasts about 3 medium/average chicken breasts; chicken thighs may be substituted.
- 1 cup carrots peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion peeled and diced small (about 1 medium onion)
- 2 cloves garlic finely minced
- 2 bay leaves
- 1 teaspoon salt or to taste (likely you will need more)
- 1 teaspoon freshly ground black pepper or to taste
- 1 teaspoon fresh thyme or about 2 to 3 fresh sprigs thyme or 1/2 teaspoon dried thyme
- ½ teaspoon dried oregano or 1 teaspoon fresh oregano
- 64 ounces reduced sodium chicken broth plus more if desired
- 12 ounces wide egg noodles or your favorite noodles or pasta
- 1 tablespoon freshly squeezed lemon juice optional but highly recommended
- 3 to 4 tablespoons fresh parsley finely minced; optional for garnishing
Instructions
- Start by preparing your ingredients. In a 6-quart to 7-quart slow cooker, evenly drizzle the olive oil over the bottom. This will help prevent sticking and add flavor.
- Next, add the chicken breasts to the slow cooker. I like to use about ¾ to 1 pound, which is around three medium-sized breasts. If you prefer chicken thighs, those work great too!
- Now it’s time to add the carrots, celery, onions, and garlic. These ingredients create a flavorful base, and their aroma is simply delightful.
- Then, toss in the bay leaves, salt, pepper, thyme, and oregano. Stir everything to combine well.
- Pour in the chicken broth evenly over the mixture. Ensure that all ingredients are submerged; this will keep everything moist and flavorful as it cooks.
- Cover the slow cooker with the lid and set it to cook on HIGH for about 4 hours. Alternatively, you can set it to LOW for 6 to 7 hours. Remember, cooking times can vary based on your slow cooker.
- When the chicken is fully cooked and tender, carefully remove it from the slow cooker. Place the chicken onto a cutting board and shred it using two forks. Be cautious, as it will be hot!
- Add the shredded chicken back into the slow cooker. Now, it’s time to add the wide egg noodles. Stir everything together and cover with the lid.
- Cook on HIGH for an additional 20 minutes, or until the noodles are tender. Keep an eye on them so they don’t overcook!
- Finally, squeeze in the lemon juice for brightness, taste, and adjust seasoning if necessary. Don’t forget to remove the bay leaves and any fresh thyme sprigs before serving.
- Serve hot, garnished with parsley, and enjoy your delicious Slow Cooker Chicken Noodle Soup!
Notes
- Tip 1: You can use boneless skinless chicken thighs rather than breasts if preferred. You won't need to take them out to shred them because the meat is fattier and more tender, it will likely just start falling apart on its own as you stir the pot.
- Tip 2: I use 3 average-sized chicken breasts (about 5 ounces a piece). Somewhere in the range of 12 to 16 ounces total (3/4 to 1 pound) of raw chicken is what I recommend.
- Tip 3: If the chicken breasts are very thick, halve them with a knife before adding them.