Slow Cooker Chicken Noodle Soup
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 1.5 cups each
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Calories
2352 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Slow Cooker Chicken Noodle Soup
Description
Slow Cooker Chicken Noodle Soup uses bone-in split chicken breasts cooked with diced onions, garlic, carrots, celery, and dried herbs in water for several hours to yield a flavorful broth. After cooking, the chicken is deboned and shredded, returning to the soup alongside egg noodles that simmer until tender. The long cooking time allows the ingredients to fully blend, imparting both savory and herbal notes.
The vegetables soften to a rich base, with chicken providing protein and body. The addition of egg noodles near the end gives a smooth, comforting chew that complements the broth. Seasoned with salt and freshly cracked black pepper, the soup balances simplicity with heartiness.
This soup serves well as a main meal on cooler days or whenever a slow-cooked, homey dish is desired. Fresh parsley added at the end contributes brightness to the flavor. Removing the skin before cooking can reduce fat content, though it also reduces richness.
For best results, avoid adding frozen chicken directly to the slow cooker to ensure proper cooking temperature and food safety. Using a six-quart slow cooker prevents overfilling and ensures even heating. Adjust salt to taste after cooking.
Ingredients
- 1 yellow onion $0.32
- 3 cloves garlic $0.24
- 1/2 lb. carrot $0.30, about 4 medium
- 4 ribs celery $0.43
- 2 chicken breast $6.30, split, 2-2.5 lbs total
- 1 tsp basil $0.10, dried
- 1 Tbsp parsley $0.30, dried
- 1/2 tsp thyme $0.05, dried
- 1 bay leaf $0.15
- 1/4 tsp black pepper $0.05, freshly cracked
- 8 cups water $0.00
- 6 oz. egg noodles $0.68, wide
- 1 Tbsp salt $0.10, or to taste
- 1/4 cup parsley $0.20, chopped, fresh, optional
Instructions
- Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a 6 quart slow cooker or crock pot.
- Remove the skin from the bone-in split chicken breasts, then place them on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.
- Pour 8 cups of water over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
- After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, with the heat turned on to high.
- Use two forks to remove the chicken meat from the bones, shredding the meat as you go. Return the meat to the slow cooker and stir to combine with the soup. The noodles should be tender after about 8-10 minutes of being in the soup (this may take a few minutes longer if the slow cooker was previously set to low).
- Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt. The true flavor of the soup will not be pronounced until it is properly salted. Start with 1 tsp salt, adding more until the soup is bold and flavorful. I use about 1 Tbsp (3 tsp). Finally, stir in a handful of chopped parsley for garnish just before serving.
Notes
- Deleting chicken skin before cooking reduces fat but also some flavor; you may keep it for richer broth.
- Fully thaw frozen chicken before adding to slow cooker for food safety.
- Use a 6-quart slow cooker to prevent overfilling and allow proper cooking.
- Add fresh parsley at the end for a fresh herb flavor boost.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.5 cups each
Amount Per Serving
Calories 2352 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 235.2kcal | 12% |
| Carbohydrates | 20.9g | 7% |
| Protein | 27.6g | 55% |
| Fat | 4.1g | 6% |
| Sodium | 1349.6mg | 56% |
| Fiber | 2.5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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