Slow Cooker Chicken Noodle Soup

Name: Slow Cooker Chicken Noodle Soup
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; ¾ to 1 pound boneless skinless chicken breasts; 1 cup carrots; 1 cup celery; 1 cup sweet Vidalia or yellow onion; 2 garlic cloves; 2 bay leaves; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon fresh thyme; ½ teaspoon dried oregano; 64 ounces 8 cups reduced sodium chicken broth, plus more if desired; 12 ounces wide egg noodles; 1 tablespoon freshly squeezed lemon juice; 3 to 4 tablespoons fresh parsley

User Reviews

4.6

39 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 40 mins
Servings
8 servings
Calories
326 kcal
Course
Soup
Cuisine
American

Slow Cooker Chicken Noodle Soup

Jade Rice

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🍲🥕🙌🏻 Classic and comforting chicken noodle soup with loads of juicy chicken, tender noodles, carrots, celery, and seasoned to perfection so that it tastes just like grandma used to make it! But this recipe is made with EASE and convenience in mind by using your crock pot. Just add the ingredients, set it, and forget it, and your soup will taste AMAZING!

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Ingredients

Servings

2 tablespoons olive oil
¾ to 1 pound boneless skinless chicken breasts about 3 medium/average chicken breasts; chicken thighs may be substituted*
1 cup carrots peeled and sliced thin (about 1 1/2 large carrots)
1 cup celery sliced thin (about 2 stalks)
1 cup sweet Vidalia or yellow onion peeled and diced small (about 1 medium onion)
2 garlic cloves finely minced
2 bay leaves
1 teaspoon salt or to taste (likely you will need more)
1 teaspoon freshly ground black pepper or to taste
1 teaspoon fresh thyme about 2 to 3 fresh sprigs thyme or 1/2 teaspoon dried thyme
½ teaspoon dried oregano or 1 teaspoon fresh oregano
64 ounces 8 cups reduced sodium chicken broth, plus more if desired
12 ounces wide egg noodles or your favorite noodles or pasta
1 tablespoon freshly squeezed lemon juice optional but highly recommended
3 to 4 tablespoons fresh parsley finely minced; optional for garnishing

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Instructions

To a 6-quart to 7-quart slow cooker, evenly drizzle the olive oil over the bottom, and then add the chicken breasts, carrrots, celery, onions, garlic, bay leaves, salt, pepper, thyme, oregano, evenly pour the chicken broth, and stir.
Place the lid on top and slow cook on HIGH for about 4 hours, or until chicken is done. Alternatively, you can slow on LOW for about 6 to 7 hours, or until chicken is done. Tip - All slow cookers vary in their heat output and it's not an exact science, and if yo'ure using closer to a pound of chicken rather than three-quarters, or your kitchen is very cold because it's winter, it could take longer. Always cook until the chicken is cooked until 165F as measured by an instant read digital thermometer.
Remove the cooked chicken breasts, place them on a cutting board, and shred the meat with two forks, or wear rubber gloves for washing dishes because the chicken is hot, and shred it with your hands. You can also shred it with a mixer if you prefer although I don't bother.
Add the shredded chicken back into the slow cooker, add the wide egg noodles, stir, cover with the lid, and cook for an additional 20 minutes on HIGH, or as needed so that the noodles are tender and done.
Squeeze the lemon juice, stir, and taste the soup, and make any necessary seasoning adjustments, as desired. Tips - If your soup tastes as all flat, boring, or just not quite there, it likely needs more salt, so don't be afraid to add it. Because I use reduced sodium chicken broth, I usually add another 2 to 3 teaspoons of salt. I realize it may seem like a lot, but when you consider you're working with and seasoning about 4 pounds of food in the slow cooker, it's not really 'that' much.
Remove the bay leaves and fresh thyme sprigs if you used fresh, whole sprigs of thyme.
Add the parsley, to taste, stir, and serve.
Extra soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave, as desired. Tip - I store leftover soup in freezer and microwave-safe individual-sized containers for ease so you and just grab and heat; plus by stacking them I find they take up less refrigerator space than a big container.

Notes

*You can use boneless skinless chicken thighs rather than breasts if preferred. You won't need to take them out to shred them because the meat is fattier and more tender, it will likely just start falling apart on it's own as you stir the pot, or gently nudge it along by prodding it with a soft-tipped spatula.
I use 3 average-sized chicken breasts (about 5 ounces a piece). Somewhere in the range of 12 to 16 ounces total (3/4 to 1 pound) of raw chicken is what I recommend.
If the chicken breasts are very thick, halve them with a knife before adding them.

Nutrition Information

Show Details

Serving 1serving Calories 326kcal (16%) Carbohydrates 25g (8%) Protein 33g (66%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 100mg (33%) Sodium 7723mg (322%) Fiber 2g (8%) Sugar 11g (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 326 kcal

% Daily Value*

Serving	1serving
Calories	326kcal	16%
Carbohydrates	25g	8%
Protein	33g	66%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Cholesterol	100mg	33%
Sodium	7723mg	322%
Fiber	2g	8%
Sugar	11g	22%