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The Best Slow Cooker Chicken Noodle Soup

Close-up of a hearty bowl of slow cooker chicken noodle soup, featuring shredded chicken, egg noodles, and sliced carrots.
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Make truly delicious, comforting slow cooker chicken noodle soup with minimal effort. This Crock Pot method produces tender chicken and rich flavor, perfect for a hands-off weeknight dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the chopped carrots, celery, and onion around the chicken.
  3. Sprinkle the thyme, rosemary, salt, and pepper over the vegetables and chicken. Add the bay leaf.
  4. Pour the chicken broth over all the ingredients.
  5. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3.5 hours, until the chicken is cooked through and tender.
  6. Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
  7. Return the shredded chicken to the slow cooker.
  8. Increase the heat setting to HIGH if it is not already there. Stir in the egg noodles.
  9. Cook, uncovered, on HIGH for 20 to 30 minutes, or until the noodles are tender. Check the noodles frequently to prevent sticking or overcooking.
  10. Taste the soup and adjust salt and pepper as needed.
  11. Ladle the soup into bowls and garnish each serving with fresh parsley.

Notes

  • For the richest flavor, you can briefly sear the chicken pieces in a hot skillet with a little oil before adding them to the slow cooker. This step is optional but adds depth.
  • If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Stir the slurry into the soup during the last 15 minutes of cooking while the noodles are softening.
  • Add the noodles only during the last 30 minutes of cooking to prevent them from becoming mushy. This is key for the best slow cooker soup texture.

Nutrition

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