Description

Slow Cooker Chicken Noodle Soup is the ultimate cosy comfort food—tender chicken, aromatic vegetables, and perfectly cooked egg noodles in a flavorful broth. This crockpot soup is hands-off, family-friendly, and ideal for busy days or when you need a soothing bowl of goodness.

Ingredients

Scale

1 medium yellow onion, diced (150 g)
4 medium carrots, sliced (240 g)
4 stalks celery, sliced (200 g)
4 cloves garlic, minced (12 g)
8 cups (1.9 L) low-sodium chicken stock or broth
2 large boneless, skinless chicken breasts (680 g)
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Add at the End:
- 8 oz (225 g) egg noodles
- ½ lemon, juiced (15 mL)
- 3 Tbsp fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Place onion, carrots, celery, and garlic in a large slow cooker.
Pour in the chicken stock or broth. Add chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper.
Cover and cook on LOW for 6–8 hours, until chicken is fully cooked and vegetables are tender.
Remove chicken, shred with two forks, and return shredded meat to the slow cooker.
Stir in egg noodles, making sure they’re submerged. Cover and cook on LOW for 5–10 minutes, until noodles are tender.
Stir in lemon juice and parsley. Taste and adjust seasoning if needed.
Serve hot with bread or salad on the side.

Notes

Use low-sodium broth for better control over seasoning.

If using frozen chicken breasts, add ~30 minutes and check internal temperature for safety.

Add noodles only at the end to prevent sogginess.

For freezing, omit noodles and add fresh ones when reheating.

Mash a few veggies if you want to thicken the broth. Add extra broth if it’s too thick.

Prep Time: 15 minutes
Cook Time: 6–8 hours (plus 5–10 minutes for noodles)
Category: Soup
Method: Slow Cooker
Cuisine: American