This Slow Cooker Chicken Noodle Soup is cozy and comforting. Just toss everything into the slow cooker and let it work its magic while you relax. Perfect for chilly days!
I love how simple it is; no need to hover over the stove. Plus, your house will smell amazing while it cooks! Serve it with some crusty bread for a lovely meal. 🍞
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are great for this soup. If you’re tight on time, shredded rotisserie chicken can be used instead, just add it in the last 30 minutes of cooking.
Chicken Broth: Low-sodium chicken broth keeps the flavors balanced. If you want a richer taste, homemade broth or stock is perfect. Vegetable broth is a good substitute for a lighter option.
Carrots and Celery: Fresh carrots and celery provide essential flavor and nutrition. You can swap them for frozen mixed vegetables if you’re in a pinch, but fresh veggies lend the best taste.
Pasta: I love using wide egg noodles, but fusilli or rotini work well too. If gluten-free, look for gluten-free pasta alternatives. Just be sure to adjust cooking time as needed!
Herbs: Dried thyme, parsley, and rosemary add nice flavor. Feel free to mix in fresh herbs if you have them, just remember to use more spices than dried herbs.
How Do I Get the Chicken to Shred Easily?
Shredding the chicken perfectly is key for a great soup texture. Once the chicken has cooked, follow these steps:
- Remove the chicken from the slow cooker with tongs and place it on a plate.
- Use two forks and pull the chicken apart gently. It should come apart easily if fully cooked.
- Mix the shredded chicken back into the soup for the last step.
Take your time, it makes all the difference!
Slow Cooker Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
For the Noodles:
- 8 ounces wide egg noodles or your favorite pasta
- 2 tablespoons olive oil or butter
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prepare. After that, you’ll let it cook in the slow cooker for 6-7 hours on low or 3-4 hours on high. Just a quick stir at the end, and you’re ready to enjoy a warm bowl of soup!
Step-by-Step Instructions:
1. Set Up the Chicken:
Start by placing the chicken breasts or thighs at the bottom of your slow cooker. This will ensure they’re cooked to perfection and stay juicy!
2. Add Veggies and Seasoning:
Next, pile on the sliced carrots, celery, diced onion, and minced garlic right on top of the chicken. Sprinkle the dried thyme, dried parsley, dried rosemary, and a good pinch of salt and pepper over everything.
3. Pour in the Broth:
Now, grab your chicken broth and carefully pour it over all the ingredients in the slow cooker. This helps bring all those lovely flavors together!
4. Cook It Up:
Cover the slow cooker with its lid. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the veggies are soft. You’ll know it’s done when the chicken shreds easily.
5. Shred the Chicken:
With care, remove the cooked chicken from the slow cooker using tongs. Place it on a cutting board and shred it with two forks. It should pull apart easily.
6. Add the Noodles:
Turn the slow cooker to high now. Return the shredded chicken to the pot and stir in the wide egg noodles along with the olive oil or butter, which helps to keep them from sticking together.
7. Finish Cooking:
Let everything cook for an additional 20-30 minutes on high until the noodles are tender and ready to eat!
8. Taste and Adjust:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. This is the final touch to ensure it’s just right!
9. Serve It Up:
Now, ladle the warm soup into bowls and sprinkle with freshly chopped parsley for a lovely touch! This will add that extra flavor.
10. Enjoy!
Serve your delicious chicken noodle soup hot with some crusty bread or crackers on the side. There’s nothing like a cozy bowl of soup to warm you up!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by an hour or so to ensure the chicken cooks through. There’s no need to thaw it first, as the slow cooker will do the job for you!
What If I Don’t Have Egg Noodles?
Not a problem! You can substitute with any other pasta you have on hand, such as rotini or penne. Just keep an eye on the cooking time, as different pasta shapes may cook faster or slower.
Can I Make This Soup in a Pressure Cooker?
Absolutely! If using a pressure cooker, follow the same steps but cook on high pressure for about 15 minutes instead. Make sure to let the pressure release naturally for the best results!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally. If the soup thickens, feel free to add a splash of broth or water to get the desired consistency.
