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Warm up with a bowl of homemade comfort! This slow cooker chicken noodle soup is the ultimate soothing meal, perfect for chilly days or when you need a little pick-me-up. Forget standing over the stove for hours; your slow cooker does most of the work, letting rich flavors develop beautifully. Get ready for tender chicken, perfectly cooked noodles, and a flavorful broth that everyone will love.
Why You’ll Love This Slow Cooker Chicken Noodle Soup
This recipe simplifies mealtime without sacrificing flavor. Here are a few reasons why this slow cooker chicken noodle soup will become a family favorite:
- Minimal Prep: Just a few minutes of chopping, and your slow cooker handles the rest.
- Rich, Comforting Flavors: Long, slow cooking creates a deeply savory and satisfying broth.
- Family-Friendly Meal: A classic dish that even picky eaters will enjoy.
- Easy Cleanup: Most of the cooking happens in one pot, making after-dinner cleanup a breeze.
- Hands-Off Cooking: Set it and forget it, leaving you free to tackle other tasks.
Ingredients
Gather these simple ingredients to create your delicious slow cooker chicken noodle soup:
- 1 ½ pounds boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced (more to taste)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (I use Better Than Bouillon brand, optional)
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- Chopped fresh parsley (for garnish)
Notes & Substitutions
You have flexibility with your ingredients for this easy chicken noodle soup. You can use boneless, skinless chicken thighs for even more flavor and moisture. Research indicates that chicken thighs stay tender and juicy in a slow cooker due to their higher fat content. Feel free to add other vegetables like corn, peas, or green beans during the last hour of cooking. For the broth, low-sodium chicken broth is best, but vegetable broth works too. If you prefer a different pasta, small pasta shapes like ditalini or elbow macaroni can replace the egg noodles; just cook them separately.
Equipment
You won’t need many special tools for this comforting recipe.
- 6-quart or larger slow cooker
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Large pot for cooking noodles
How to Make Slow Cooker Chicken Noodle Soup (Step-by-Step)
Creating this delightful slow cooker chicken noodle soup is incredibly simple. Follow these steps for a perfect batch every time.
- Prep the Slow Cooker: To the bottom of a 6-quart or larger slow cooker, add the trimmed boneless, skinless chicken breasts. This forms the flavorful base for your soup.
- Layer the Aromatics: Evenly top the chicken with the diced onion, sliced carrots, sliced celery, and minced garlic. These vegetables will infuse the broth with their sweet and savory notes as they cook down.
- Add Seasonings: Sprinkle the dried thyme, dried rosemary, kosher salt, and black pepper over the vegetables. If using, add the bay leaf for an extra layer of herbal depth.
- Introduce Bouillon and Broth: Dollop the chicken bouillon paste directly over the ingredients in the slow cooker. Carefully pour in the 8 to 9 cups of reduced-sodium chicken broth. Gently stir the mixture to help distribute the bouillon and seasonings.
- Cook to Perfection: Cover your slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or if you’re in a bit more of a hurry, cook on HIGH for 3-4 hours. The chicken will become incredibly tender, and the vegetables will soften.
- Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and transfer them to a large mixing bowl. Using two forks, shred the chicken into bite-sized pieces. If you used a bay leaf, be sure to discard it from the soup before returning the chicken.
- Return Chicken and Cook Noodles: Return the shredded chicken back to the slow cooker, stirring it into the flavorful broth and vegetables. While the chicken is being returned, cook the egg noodles separately in a large pot according to package directions until they are al dente. This prevents them from getting mushy in the soup.
- Combine and Serve: Add the cooked egg noodles to the soup in the slow cooker. Stir gently to combine everything. Let the soup continue to cook on LOW for just 5 minutes to allow the flavors to meld and the noodles to warm through. Serve your homemade slow cooker chicken noodle soup immediately, garnished with minced fresh parsley and a sprinkle of black pepper for a burst of freshness.
Pro Tips for the Best Slow Cooker Chicken Noodle Soup
Achieve the most delicious results with these expert tips.
- Seasoning Adjustments: Taste your soup before adding the noodles. Adjust salt and pepper as needed. A pinch of red pepper flakes can add a subtle kick.
- Perfectly Cooked Noodles: Always cook noodles separately to al dente. Adding them directly to the slow cooker for the full cook time often results in mushy, overcooked pasta.
- Enhance Broth Flavor: For an even richer broth, sauté the diced onion, carrots, and celery in a little olive oil before adding them to the slow cooker. This caramelizes the vegetables and deepens their flavor.
- Freezing Considerations: If you plan to freeze portions of the soup, freeze it without the noodles. Cook fresh noodles when you reheat the soup to maintain texture.
Common Mistakes to Avoid
Steer clear of these pitfalls to ensure your slow cooker chicken noodle soup turns out perfectly.
- Don’t Overcook Noodles: Adding noodles too early or cooking them too long in the slow cooker will make them soft and mushy. Cook them separately, just until al dente.
- Avoid Dry Chicken: Boneless, skinless chicken breasts can dry out if overcooked, especially on high. Stick to the recommended cooking times. Thighs are more forgiving.
- Ensure Proper Seasoning: Bland soup is disappointing! Taste and adjust seasonings before serving. Don’t be afraid to add a little more salt, pepper, or even a dash of garlic powder if needed.
Serving Suggestions, Storage, & Variations
Make your slow cooker chicken noodle soup an even more delightful meal.
Serving Suggestions
This hearty soup is a meal in itself, but it pairs wonderfully with a few simple additions. Serve it alongside warm, crusty bread or garlic bread for dipping into the rich broth. A crisp side salad with a light vinaigrette offers a refreshing contrast to the warm, savory soup.
Storage & Reheating
Store leftover slow cooker chicken noodle soup in airtight containers in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup (without noodles) for up to 2-3 months. Thaw frozen soup overnight in the refrigerator. Reheat individual portions gently on the stovetop or in the microwave until warmed through. You may need to add a splash of extra broth or water when reheating as the noodles can absorb liquid.
Delicious Variations
Feel free to customize your cozy slow cooker chicken noodle soup. Stir in fresh herbs like dill or oregano along with the parsley for a brighter flavor. For a creamier texture, stir in a quarter cup of heavy cream or a dollop of sour cream right before serving. If you enjoy a bit of heat, add a pinch of red pepper flakes to the slow cooker with the other seasonings.
Slow Cooker Chicken Noodle Soup Nutrition Information
This homemade slow cooker chicken noodle soup is packed with wholesome ingredients, making it a nutritious choice for your family. The estimated nutritional values per serving are based on the ingredients listed and can vary depending on brands and portion sizes. It’s a great source of lean protein and essential vegetables. Remember, you can easily customize this recipe to fit your dietary needs, such as using gluten-free noodles or extra vegetables.
| Nutrient | Per Serving (Estimated) |
|---|---|
| Calories | 350-400 |
| Protein | 30-35g |
| Fat | 8-12g |
| Carbohydrates | 35-40g |
| Fiber | 4-6g |
Frequently Asked Questions (FAQ)
Here are answers to common questions about making this fantastic slow cooker chicken noodle soup.
- Can I use frozen chicken? Yes, you can use frozen boneless, skinless chicken breasts. Just add 1-2 hours to the cooking time on LOW, or 30 minutes to 1 hour on HIGH.
- When do I add the noodles? Always cook egg noodles separately and add them to the slow cooker during the last 5 minutes of cooking. This keeps them from becoming mushy.
- How long does it last? This cozy chicken noodle soup will last for 3-4 days in an airtight container in the refrigerator.
- Can I make it gluten-free? Absolutely! Simply swap the traditional egg noodles for your favorite gluten-free pasta, cooked separately according to package directions.
- Why is my soup bland? Make sure to taste and adjust seasonings before serving. Adding a bit more salt, pepper, a dash of garlic powder, or a squeeze of lemon juice can brighten flavors.
Conclusion
This slow cooker chicken noodle soup truly embodies comfort in a bowl, made incredibly simple thanks to your slow cooker. It’s the perfect solution for busy weeknights, offering a warm, satisfying meal with minimal effort. We encourage you to try this recipe soon and experience the joy of homemade goodness. Get ready to enjoy tender chicken, savory broth, and soft noodles that will surely become a staple in your kitchen.
Cozy Slow Cooker Chicken Noodle Soup
Equipment
- slow cooker (6-quart or larger) For hands-off cooking
- Large mixing bowl To shred cooked chicken
- knife and cutting board For prepping vegetables
- measuring cups and spoons For precise measurements
- Pot To cook egg noodles separately
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 0.5 tsp dried thyme leaves
- 0.5 tsp dried rosemary
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp chicken bouillon (Better Than Bouillon recommended)
- 8-9 cups reduced sodium chicken broth
- 8 oz egg noodles, wide or extra wide
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Add chicken breasts to the bottom of a 6-quart or larger slow cooker.
- Top with diced onion, sliced carrots, celery, and minced garlic.
- Sprinkle in thyme, rosemary, salt, pepper, and bay leaf (if using).
- Add bouillon and pour in chicken broth. Gently stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through.
- Remove chicken, shred with forks, and return to the soup. Discard bay leaf if used.
- Cook egg noodles separately until al dente. Drain and add to soup.
- Let everything warm together for 5 minutes on LOW. Serve hot with chopped parsley.
