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Slow Cooker Chicken Noodle Soup

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A warm, comforting chicken noodle soup made in a slow cooker, perfect for busy weeknights and cold days.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley (or 2 tablespoons fresh at the end)
  • 1/2 teaspoon dried rosemary (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter or olive oil (optional)
  • 8 ounces wide egg noodles
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh parsley, chopped (for garnish; optional)

Instructions

  1. Add chicken, broth, carrots, celery, onion, garlic, bay leaf, thyme, parsley, rosemary (if using), salt, pepper, and butter or oil to slow cooker.
  2. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is tender.
  3. Remove chicken to a board and shred with two forks. Discard bay leaf.
  4. Turn the slow cooker to High. Add egg noodles and cook 15–20 minutes, until just tender.
  5. Return shredded chicken to the pot. Stir in lemon juice and fresh parsley. Taste and adjust salt and pepper.
  6. Serve warm, adding more broth if you like a soupier bowl.

Notes

For best leftovers, cook noodles separately and add to each bowl. If soup gets too thick, add a splash of broth or water.

Nutrition

Find it online: https://recipesunfolded.com/slow-cooker-chicken-noodle-soup/

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