Slow Cooker Chicken Noodle Soup

Chicken noodle soup in white bowl on a wooden surface with parsley and a piece of bread above the bowl and a spoon on the right side of the bowl.

5 from 1 vote

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup is warm, hearty and delicious. The combination of slow cooked chicken, vegetables and spices make this soup the perfect comfort food.

Prep Time15

Cook Time4

Total Time4 15

Servings:

Calories: 157kcal

Author: Christine

Ingredients

1 pound boneless skinless chicken breasts about 2 medium size breasts
2 cups carrots about 3-4 medium size carrots
1 cup celery about 2-3 medium size stalks
1 small onion
3 cloves garlic
2 bay leaves
1 teaspoon parsley
1 teaspoon basil
½ teaspoon salt
½ teaspoon rosemary
½ teaspoon ground black pepper
8 cups chicken broth
1 cup egg noodles uncooked

Instructions

Peel and chop the carrots. Wash and slice the celery. Dice the onion into small pieces and mince the garlic.
Add chicken breasts to the bottom of the slow cooker.
Add carrots, celery, onion and garlic. Sprinkle with spices.
Pour chicken broth over vegetables. Cook on high for 4 hours or low for 6 hours.
Remove chicken from the slow cooker. Dice the chicken and then add it back to the soup mixture.
Add eggs noodles. Cook for an additional 8-10 minutes or until the egg noodles are tender. Serve immediately. Makes 6 servings, 1 ½ cups each.

Notes

Remove the insert from the slow cooker immediately after the noodles are tender and serve soup immediately. This will prevent the noodles from going soggy.

Cooking times for the noodles will vary with the type of noodle used. Cook just until the noodles are tender or your desired consistency.

Slow Cooker Chicken Noodle Soup can be stored in an airtight container in the fridge for up to three days. Simply reheat on the stovetop or in the microwave when ready to eat.

Slow Cooker Chicken Noodle Soup freezes well. Place soup in a freezer safe container and freeze up to three months.

Nutrition