Description
Cozy up with this Slow Cooker Chicken Noodle Soup recipe! Hearty, flavorful, and easy—perfect for any day of the week. Try it today!
Ingredients
Scale
- 1 medium yellow onion, diced
- 4 medium carrots, sliced
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups chicken stock or broth, low sodium preferred
- 2 large boneless, skinless chicken breasts, about 1.5lbs
- 2 dried bay leaves
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
- Cook on low for 6–8 hours. The chicken should be fully cooked, and the veggies should be tender.
- Remove the chicken breasts from the pot and chop or shred them with two forks. Return the shredded chicken back into the slow cooker.
- Add in egg noodles and stir until they're submerged in the liquid. Cover the slow cooker again and cook for an additional 5–10 minutes on low until the noodles are just tender.
- Once the egg noodles are cooked, stir in lemon juice and fresh parsley. Serve hot and enjoy this comforting bowl of Slow Cooker Chicken Noodle Soup!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg