Slow Cooker Chicken Noodle Soup
This hearty slow cooker chicken noodle soup is perfect for cozy evenings. It combines tender chicken, vegetables, and egg noodles in a rich broth, making it a comforting dish that's easy to prepare.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 stirring spoon
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon black pepper
- 3 cups egg noodles Can be substituted with whole wheat or gluten-free options.
- ½ cup frozen peas
- Salt To taste.
- Fresh parsley Optional, for garnish.
Instructions
- Begin by placing the chicken breasts in the bottom of the slow cooker.
- Add the sliced carrots, chopped celery, diced onion, and minced garlic over the chicken.
- Pour in the chicken broth and add the thyme, parsley, bay leaf, and black pepper. Stir gently to combine all ingredients.
- Cover the slow cooker with the lid and set it to cook on low for 6 hours.
- After 6 hours, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the egg noodles and frozen peas to the soup. Stir to incorporate and allow to cook for an additional 15-20 minutes, or until the noodles are fully cooked.
- Taste and adjust the seasoning with salt and more black pepper if needed.
- Serve the soup hot, garnished with fresh parsley if desired.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- For extra flavor, consider adding a squeeze of lemon juice before serving.
Notes
You can substitute the egg noodles with whole wheat noodles or gluten-free options if needed.
This soup can be stored in the fridge for up to 3 days or frozen for longer storage.
For extra flavor, consider adding a squeeze of lemon juice before serving.