Description
A comforting and easy slow cooker chicken noodle soup that’s low-effort and perfect for busy weeknights.
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) or chicken thighs
- 2 dried bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Place the diced onion, sliced carrots, celery, and minced garlic into the slow cooker. Stir to distribute.
- Pour in 8 cups of chicken stock, ensuring the vegetables are well covered.
- Lay the chicken breasts or thighs on top of the vegetables. Add bay leaves, thyme, and rosemary. Season with salt and pepper.
- Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the chicken reaches an internal temperature of 165°F and is easily shredded.
- Remove the chicken to a cutting board and shred with two forks. Discard bay leaves. Return shredded chicken to the slow cooker.
- Add the egg noodles and stir, making sure they are submerged in the broth. Cover and cook on LOW for 5–10 minutes until noodles are tender.
- Stir in the lemon juice and chopped parsley. Taste and adjust salt and pepper. Serve hot.
Notes
For creamier soup, fold in a splash of heavy cream or softened cream cheese at the end. Leftover rotisserie chicken can replace raw chicken; add it in the last 30 minutes instead of cooking from raw.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American