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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 Time
15
mins
Cook Time
4
hrs
Total Time
4
hrs
15
mins
Course:
Soup
Cuisine:
American
Keyword:
Chicken, Egg Noodles
Servings:
6
Calories:
268
kcal
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.