Description
Warm, comforting, and easy to make, this Slow Cooker Chicken Noodle Soup is filled with tender shredded chicken, egg noodles, sweet carrots, celery, and savory herbs simmered in a flavorful broth. Perfect for busy weeknights or cozy weekends!
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped (or white/sweet onion)
3 medium carrots, peeled and sliced
3 celery stalks, chopped (include leaves for extra flavor)
3 cloves garlic, minced
8 cups low-sodium chicken broth (or chicken stock)
1½ pounds boneless, skinless chicken breasts (or thighs)
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper, to taste
3 cups egg noodles (or your favorite pasta)
Fresh chopped parsley, for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery. Cook for about 4 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Transfer veggies to the slow cooker. Add chicken broth, chicken breasts, oregano, thyme, bay leaves, salt, and pepper. Stir gently.
Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
Remove chicken, shred it with two forks, then return it to the slow cooker.
About 20-30 minutes before serving, add egg noodles and cook until al dente.
Remove bay leaves, adjust seasoning if needed, and garnish with chopped parsley. Serve hot with bread or crackers!
Notes
Swap chicken breasts for boneless, skinless thighs for richer flavor.
To save time, use shredded rotisserie chicken and add it during the last 30 minutes with the noodles.
Only add noodles near the end to avoid mushy pasta.
Brighten up flavors with a squeeze of lemon juice before serving!
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg