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Easy Slow Cooker Chicken Noodle Soup

Close-up of a bowl of hot slow cooker chicken noodle soup, featuring shredded chicken, egg noodles, and sliced carrots.
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Make comforting, hearty chicken noodle soup with minimal effort using your slow cooker. This recipe yields tender chicken and flavorful broth, perfect for busy weeknights.

Ingredients

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  • 1.5 liters chicken broth
  • 450 grams boneless, skinless chicken breasts
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 200 grams egg noodles
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Place the chicken breasts, chicken broth, sliced carrots, sliced celery, thyme, dried parsley, salt, and pepper into the slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
  4. Return the shredded chicken to the slow cooker. Stir well to combine.
  5. Increase the slow cooker setting to high (if it was on low). Add the egg noodles and cook for an additional 20 to 30 minutes, or until the noodles are tender. Do not overcook the noodles.
  6. Stir in the fresh lemon juice, if using. Taste and adjust seasoning if needed.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • Adding the egg noodles near the end of the cooking time prevents them from becoming mushy.
  • This recipe is a great alternative to meal planning services for a quick, homemade dinner.
  • If you prefer a richer broth, you can substitute 1 cup of the chicken broth with 1 cup of water mixed with 1 bouillon cube.

Nutrition

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