Description
This Slow Cooker Chicken Noodle Soup is the ultimate comfort food, combining tender chicken, fresh vegetables, flavorful herbs, and hearty egg noodles. Made effortlessly in a slow cooker, it’s perfect for busy days or when you need a bowl of warmth and nourishment. Whether you’re under the weather or simply craving something cozy, this recipe is a crowd-pleaser. Plus, it’s easy to customize with your favorite vegetables and spices!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, trimmed
- 1 white onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 8 cups reduced-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 12 ounces egg noodles
- Salt and pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
- Prepare the Base:
Place the chicken breasts at the bottom of a 6 to 8-quart slow cooker. Add the onion, carrots, celery, ginger, and garlic on top. Pour in the chicken broth and stir in thyme and oregano. - Cook:
Cover with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender. - Shred the Chicken:
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker. - Add the Noodles:
Stir in the egg noodles. Set the slow cooker to high, cover, and cook for 12 to 15 minutes, or until the noodles are tender. - Season and Garnish:
Taste and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley just before serving.
Notes
- Vegetable Additions: Feel free to add green beans, peas, or spinach during the last 15 minutes of cooking for extra nutrition.
- Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a creamy variation.
- Gluten-Free Option: Substitute egg noodles with gluten-free pasta or rice.
- Freezing Tip: If freezing, omit the noodles and add them fresh when reheating to maintain their texture.
- Prep Time: 15
- Cook Time: 120