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Slow-cooker Hearty Chicken And Noodle Soup

This comforting and nourishing Slow-Cooker Hearty Chicken and Noodle Soup is perfect for chilly days. Packed with tender chicken, vegetables, and egg noodles, it’s a simple, nutritious meal that cooks while you go about your day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 slow cooker 6-quart or larger
  • 1 chopping board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 ladle
  • 6 serving bowls

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 3 cups egg noodles
  • ½ cup frozen peas optional
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions
 

  • Place the boneless chicken breasts in the slow cooker.
  • Add the chicken broth, diced carrots, diced celery, diced onions, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir to combine all ingredients.
  • Cover the slow cooker with the lid and set it to low heat. Cook for 6 hours.
  • After 6 hours, remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded chicken to the soup.
  • Add the egg noodles and frozen peas (if using) to the slow cooker. Stir to combine.
  • Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

For added flavor, you can sauté the vegetables in a little olive oil in a pan before adding them to the slow cooker.
Feel free to customize the vegetables based on your preference or what you have on hand.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.