Warm, Comforting Chicken Noodle Soup
As the chill of autumn settles in, there’s nothing quite like the aroma of homemade chicken noodle soup wafting through the house. I remember curling up with a bowl of this soup on rainy days, a warm blanket wrapped around me, and the world outside fading away. This recipe holds a special place in my heart because it combines simple ingredients into something so comforting and nourishing. It’s a reminder of cozy family dinners and moments shared over a delicious meal. What’s truly special about this Slow Cooker Chicken Noodle Soup is how effortlessly it comes together, allowing you to spend more time enjoying the cozy moments rather than hovering over the stove.
Why Make This Recipe
Making chicken noodle soup from scratch offers a wholesome alternative to store-bought options. With the slow cooker, you can let the flavors meld together throughout the day. It’s comforting and nourishing—perfect for cold days or when you’re feeling under the weather. Plus, you’ll find joy in creating something with your own hands, knowing exactly what ingredients are going into your meal.
How to Make Slow Cooker Chicken Noodle Soup
Ingredients:
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups chicken stock or broth, low sodium preferred
- 2 large boneless, skinless chicken breasts, about 1.5lbs
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Directions:
- In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
- Cook on low for 6-8 hours. The chicken should be fully cooked, and the veggies should be tender. The cooking time will vary depending on your slow cooker and the size of your chicken and diced veggies.
- Remove the chicken breasts and chop or shred them using two forks. Add the chicken back into the slow cooker.
- Add in the egg noodles and stir to ensure the noodles are submerged in the liquid.
- Cover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender. Alternatively, you can cook the noodles separately in a pot of boiling water on the stove.
- Once the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!
How to Serve Slow Cooker Chicken Noodle Soup
Serve this warm soup in bowls, garnished with a sprinkle of fresh parsley for a bit of color and flavor. It pairs wonderfully with crusty bread or a simple salad. It’s also a great dish for family gatherings or meal prep for the week ahead.
How to Store Slow Cooker Chicken Noodle Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in freezer-safe bags or containers for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Slow Cooker Chicken Noodle Soup
- Feel free to add more veggies like peas or green beans to make it heartier.
- You can use rotisserie chicken for a quicker option—just add it in towards the end to heat through.
- Adjust the seasoning to your taste. Don’t be shy with the salt and pepper!
Variations
You can easily swap out the egg noodles for whole wheat pasta or gluten-free noodles if desired. Add herbs like basil or Italian seasoning for a twist.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just be aware that the cooking time may be slightly longer, and make sure they are fully cooked through.
Can I make this soup on the stovetop?
Yes! Simply follow the same ingredients and sauté the vegetables in a large pot first, then add the broth, chicken, and herbs. Simmer until the chicken is cooked, then shred and return it to the pot along with the noodles until they are tender.
How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F. It should be tender and easily shred with a fork when it’s fully cooked.
PrintWarm, Comforting Chicken Noodle Soup
A hearty and wholesome Slow Cooker Chicken Noodle Soup that is perfect for cold days. Made with tender chicken, fresh vegetables, and egg noodles, it’s comfort in a bowl.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free Option
Ingredients
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low sodium chicken stock or broth
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Add all ingredients except for the fresh parsley, lemon juice, and egg noodles to a large slow cooker. Season with salt and pepper to taste.
- Cook on low for 360-480 minutes (6-8 hours). The chicken should be fully cooked, and the veggies should be tender.
- Remove the chicken breasts and chop or shred them using two forks.
- Add the chicken back into the slow cooker.
- Stir in the egg noodles ensuring they are submerged in the liquid.
- Cover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.
- Mix in the lemon juice and fresh parsley. Serve and enjoy!
Notes
Feel free to add more veggies like peas or green beans. You can use rotisserie chicken for a quicker option. Adjust seasoning to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
