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- 1.5 lbs boneless skinless chicken breasts - 4 cups low-sodium chicken broth - 2 cups water - 2 cups carrots, sliced - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced For this soup, I love using boneless skinless chicken breasts. They cook well and stay tender. Low-sodium chicken broth and water create a rich base. Fresh veggies like carrots, celery, and onion add color and flavor. Garlic gives it a nice kick. - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - Fresh parsley for garnish I use dried thyme and oregano for a warm taste. A bay leaf adds depth to the soup. Salt and pepper help balance the flavors. Finally, fresh parsley on top makes the dish pop. It’s easy to prepare, and the flavors blend beautifully as it cooks. - Start by placing the chicken breasts at the bottom of your slow cooker. - Next, pour in the low-sodium chicken broth and water. - Add the sliced carrots, diced celery, chopped onion, and minced garlic. - Sprinkle in the dried thyme and oregano. Season with salt and pepper. - Toss in the bay leaf for added flavor. - Gently stir the mixture to combine, ensuring the chicken is covered by the liquid. - Now, cover the slow cooker. You can set it to low for 6-8 hours or high for 3-4 hours. - Once the chicken is cooked and tender, remove it from the pot. - Shred the chicken using two forks and return it to the slow cooker. - Stir in the egg noodles and let them cook on high for 20-30 minutes until soft. - Taste the soup and adjust the seasoning if needed. Remember to remove the bay leaf before serving. To make your soup shine, adjust the seasonings. I like to add a bit more thyme and oregano. Taste the broth before serving. If it needs more salt or pepper, add it then. Shredding chicken can be tricky. I suggest using two forks. Hold one fork in each hand. Pull the chicken apart while it is warm. The pieces will come apart easily. Prep your ingredients the night before. Chop the vegetables and store them in the fridge. This way, you can toss everything in the slow cooker in no time. Using frozen vegetables is a smart trick. They save time and cut down on waste. Just add them to the slow cooker with the other ingredients. They will cook perfectly while the soup simmers. {{image_2}} You can switch out chicken for turkey. Ground turkey works well and tastes great. You can also use rotisserie chicken for fast prep. For veggies, try using sweet potatoes or peas. You can mix and match your favorites. This soup is flexible, so have fun with it! Fresh herbs can add a lot of flavor. I love adding rosemary for a nice touch. You can also sprinkle in some red pepper flakes for heat. If you like a kick, cayenne pepper is a great choice, too. Try adding lemon juice for a bright finish. These simple changes can make your soup unique and exciting! To store leftovers, let the soup cool to room temp. Then, transfer it to airtight containers. Make sure to leave some space at the top, as the soup may expand when it freezes. Place the containers in the fridge. This soup will last for about three to four days. If you want to freeze the soup, follow these tips. First, let it cool completely. Pour the soup into freezer-safe bags or containers. Try to remove excess air from the bags. Label each bag with the date. This soup can last for up to three months in the freezer. To reheat, take the soup out the night before and put it in the fridge. When ready, heat it on the stove over medium heat. Stir often until it warms up. If frozen, thaw it overnight in the fridge first. You can also use a microwave if you're in a hurry, but stir it halfway through to help it heat evenly. Yes, you can use frozen chicken. Just add about 1-2 hours to the cooking time. If you use frozen chicken, set the slow cooker to high for 4-5 hours. Make sure the chicken reaches 165°F for safe eating. To make this soup gluten-free, swap egg noodles for gluten-free pasta. You can also use rice or quinoa as a tasty base. Just cook them separately and add them in before serving. Yes, you can. Use the sauté function to cook the veggies and add the chicken. Then, add broth and seasonings. Cook on high pressure for about 10-12 minutes. Quick release the pressure and shred the chicken before adding noodles. Cook the noodles using the sauté function until tender. This blog post covered a simple slow cooker chicken soup. We explored the main ingredients, including chicken, broth, and fresh veggies. You learned how to layer the cooker, adjust seasonings, and add noodles. I shared tips for flavor and time-saving ideas. You also found variations to enhance your soup and storage methods for leftovers. Now, you can enjoy a warm bowl of chicken soup anytime. Happy cooking!

Slow Cooker Chicken Noodle Soup

Warm up with this cozy comfort slow cooker chicken noodle soup that will make your taste buds dance! With tender chicken, fresh veggies, and hearty egg noodles, this recipe is the ultimate home-cooked delight. It’s simple to make and perfect for those chilly days. Click through to explore how you can create this delicious meal that will surely please the whole family. Enjoy a bowl of happiness today!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

4 cups low-sodium chicken broth

2 cups water

2 cups carrots, sliced

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

8 oz egg noodles

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Pour in the chicken broth and water, then add the sliced carrots, diced celery, chopped onion, and minced garlic.

      Sprinkle in the dried thyme, oregano, and season with salt and pepper. Add the bay leaf.

        Stir gently to combine all the ingredients, making sure the chicken is submerged in the liquid.

          Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

            Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken back to the slow cooker.

              Stir in the egg noodles and cook on high for an additional 20-30 minutes or until the noodles are tender.

                Taste and adjust seasoning if needed, then remove the bay leaf before serving.

                  Serve hot, garnished with fresh parsley for a pop of color and added freshness.

                    Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                      - Presentation Tips: Serve the soup in large bowls with a sprinkling of fresh parsley on top. Offer some crusty bread on the side for dipping.