Easy Slow Cooker Chicken Noodle Soup

Easy Slow Cooker Chicken Noodle Soup

A hot bowl of slow cooker chicken noodle soup! Each spoonful is packed with wholesome ingredients for a comforting meal. Jessica Gavin
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Cuisine: American
Keyword: Chicken, Egg Noodles
Servings: 6
Calories: 268kcal
Author: jessicagavin.com

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 cups carrots, peeled and sliced (1/4-inch)
  • 1 1/2 cups yellow onion, (1/2-inch dice)
  • 1 cup celery, (1/4-inch pieces)
  • 2 tsp minced garlic
  • 1 tsp kosher salt
  • 1/8 tsp black pepper, freshly ground
  • 1 1/2 tsp fresh thyme, chopped (3/4 teaspoon dried)
  • 1 tsp fresh rosemary, chopped (1/2 teaspoon dried)
  • 2 dried bay leaves
  • 8 cups unsalted chicken stock, or broth (64 ounces)
  • 8 oz wide egg noodles
  • 1/2 cup Italian parsley leaves, finely chopped

Instructions

  • Add chicken, carrots, onion, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a slow cooker.
  • Cover and cook for 3 1/2 hours on high setting, or 5 1/2 hours on low.
  • Remove chicken from slow cooker and transfer to a clean plate.
  • Check to see that it is cooked through. Cover with plastic wrap to keep warm. Shred the chicken into smaller pieces right before serving.
  • Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
  • Taste the cooking liquid and season with more salt and pepper as needed.
  • Add shredded chicken back to the slow cooker, cover and let cook for 5 minutes on high heat to re-warm.

Notes

Garnish with a little bit of fresh chopped parsley and freshly cracked black pepper. Serve with bread or saltine crackers.