Slow Cooker Chicken Noodle Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Noodle Soup
Description
This Slow Cooker Chicken Noodle Soup begins by layering boneless, skinless chicken breast with chopped carrots, celery, onion, and minced garlic in a slow cooker. Olive oil, chicken broth, water, and an herb blend of thyme, rosemary, sage, and celery seed enrich the broth's depth. After a long slow cook to tenderize the chicken, the meat is removed, diced, and returned along with wide egg noodles and fresh parsley. Cooking on high completes the noodles and melds flavors further. A finishing touch of fresh lemon juice adds brightness to the savory soup, balancing the earthy broth and delicate vegetables. The gentle simmering yields tender chicken and vegetables, a flavorful herb-infused broth, and soft but not mushy noodles, making it hearty yet soothing. Serving suggestions include saltine crackers or Parmesan cheese to complement the texture and flavor profile, making this soup a satisfying meal for cooler days or when comfort is desired.
Ingredients
- 1 1/2 lbs chicken breast boneless skinless; or chicken thighs
- 5 carrot peeled and chopped fairly thin (1 3/4 cups, medium
- 1 yellow onion finely chopped (1 1/2 cups, medium
- 4 celery chopped fairly thin (1 1/4 cups, stalks
- 3 - 5 cloves garlic , minced
- 3 Tbsp extra virgin olive oil
- 6 cups chicken broth 3 - 15 oz cans, low-sodium
- 1 cup water
- 3/4 tsp thyme dried
- 1/2 tsp rosemary crushed, dried
- 1/2 tsp sage optional, dried
- 1/4 tsp celery seed , finely crushed
- 2 bay leaf
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 cups wide egg noodles uncooked
- 1/4 cup parsley chopped, fresh
- 1 Tbsp lemon juice fresh
- saltine crackers for serving (optional, or parmesan cheese
Instructions
- To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.
- Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
- Cover and cook on low heat 6 - 7 hours.
- Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.
- Meanwhile, add egg noodles and parsley to slow cooker.
- Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
- Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
- Recipe Source: Cooking Classy
User Reviews
Overall Rating
4.7
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