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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

This Slow Cooker Chicken Noodle Soup is packed with tender chicken, vegetables, egg noodles, and rich broth for the ultimate comforting meal.

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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8 people
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts
  • 8 cups chicken broth
  • 3 medium carrots sliced
  • 3 celery stalks sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 8 ounces egg noodles
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Add the carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, pepper, and bay leaves.
  3. Pour the chicken broth over the ingredients.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
  5. Remove the chicken and shred it using two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Add the egg noodles and frozen peas.
  8. Cover and cook for an additional 20 to 30 minutes, or until the noodles are tender.
  9. Remove the bay leaves.
  10. Stir in the fresh parsley.
  11. Taste and adjust seasoning if needed.
  12. Serve hot.

Notes

  • Do not add noodles at the beginning or they may become mushy.
  • Low-sodium broth allows better control over salt levels.
  • Shred the chicken while it's still warm for easier handling.
  • Fresh herbs can be substituted for dried herbs.
  • Remove bay leaves before serving.