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Slow Cooker Chicken Noodle Soup

A comforting slow cooker chicken noodle soup that simmers all day to create a flavorful broth, tender chicken, and perfectly cooked egg noodles.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Aromatics and Seasonings
  • 1 medium medium yellow onion, diced
  • 4 medium medium carrots, sliced into rounds or half moons
  • 4 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups chicken stock or broth (low sodium preferred) can use bouillon + water if needed
  • 2 large boneless, skinless chicken breasts (about 1.5 lb) rotisserie or shredded leftover chicken can substitute (reduce slow-cook time if using pre-cooked)
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary or 1–2 teaspoons fresh minced
  • to taste Salt and pepper
Main Ingredients
  • 8 ounces egg noodles swap for gluten-free noodles, rice noodles, or orzo if desired
  • 1/2 lemon lemon, juiced
  • 3 tablespoons fresh parsley, finely chopped

Method
 

Preparation
  1. Place diced onion, sliced carrots, celery, and minced garlic in a large slow cooker.
  2. Pour in 8 cups low-sodium chicken stock. Add bay leaves, thyme, rosemary, salt and pepper. Stir briefly.
Cooking
  1. Nestle the raw chicken breasts into the liquid. Cover the slow cooker.
  2. Cook on LOW for 6–8 hours, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. (Shorter time on HIGH — about 3–4 hours — but low gives better texture.)
  3. Remove the chicken breasts to a cutting board. Shred with two forks or chop into bite-sized pieces. Discard bay leaves.
  4. Return the chicken to the slow cooker. Add the egg noodles and push them so they are submerged in the broth.
  5. Cover and cook on LOW for another 5–10 minutes, checking the noodles after 5 minutes so they don’t overcook. Alternatively, cook noodles separately on the stove and add just before serving.
  6. When noodles are tender, stir in the lemon juice and chopped fresh parsley. Taste and adjust salt and pepper. Serve hot.

Notes

For deeper flavor, use bone-in chicken breasts or thighs. If you want fewer carbs, serve the soup over cauliflower rice or add spiralized veggies. The slow cooker heat can vary, so monitor noodles to avoid mushiness.