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