Slow Cooker Chicken Noodle Soup, a classic soup that is the very definition of comfort food. Healthy, filling, super easy to make, this soup is a family favourite no matter the season. It requires very little prep, and it's so good, everyone will be asking for another portion.
There are a few recipes that are universally labelled as the most popular dishes with all ages. And the chicken and noodle soup is a favourite all over the world. Not that on the stove top chicken and noodle soup is not easy to make, but in the slow cooker, it's even simpler, if that was even possible.
All we need is some chicken, a few veggies, noodles, some seasoning, chicken broth, and a fabulous bowl of heaven is on the table for you. And you can make as little or as much soup you need. If you happen to have leftover soup, just add it to a tupperware and chill it in the fridge.
It's as delicious freshly made or served the next day, a good soup goes a long way, especially when you feel under the weather. And hardly anyone complains about a good bowl of chicken soup.
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Ingredients needed
- chicken breasts
- onion
- carrots
- celery sticks
- dried thyme
- salt & black pepper
- chicken broth (stock)
- thin egg noodle nests - they cook quickly and go really well in soups of all kinds
- fresh parsley- to garnish
Step-by-step photos and instructions
This soup is so easy to make, that you'll be making it again and again. There is no need to sear the chicken first, it goes into the slow cooker raw. The meat is cooked for long enough to simply melt in the mouth.
- place the chicken breasts into the slow cooker
- add the chopped onion, carrots, celery sticks, then add the dried thyme and chicken broth
- leave to cook on high for 3 ½ hours or on low for 6 hours
- remove the chicken breasts, and set aside
- add the noodles to the slow cooker, and leave to cook for at least 20 minutes until done
- shred the chicken breasts, and add them back to the slow cooker
- season with salt and pepper to taste, and garnish with fresh parsley
And that's the most amazing chicken and noodles soup one can get.
Easy swaps
This recipe can be made with leftover chicken too, just add the chicken at the same time you add the noodles, it only needs reheating, since it's already cooked.
Any other leftover meat can be used instead of chicken, beef, pork, ham, and so on. I do prefer the chicken for this classic recipe though.
I used really thin noodles, which didn't require a long cooking time, but depending on the type of noodles you use, you might have to cook them for longer if they are thicker.
Other vegetables that go well here are peppers or any colour or greens, the more vegetables, the better, as they add a lot of flavours and goodness.
Other slow cooker recipes
Slow Cooker Lentil Soup with Vegetables
Slow Cooker Chicken Soup with Vegetables
Slow Cooker Creamy Chicken and Mushroom
If you’ve liked my SLOW COOKER CHICKEN NOODLE SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Slow Cooker Chicken Noodle Soup
Equipment
- Crock Pot / Slow Cooker
Ingredients
- 2 chicken breasts
- 1 large onion
- 2 carrots
- 2 celery sticks
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 5 cups chicken broth (stock)
- 3 thin egg noodle nests
- 2 tablespoon fresh parsley
Instructions
- Add the chicken breasts to the slow cooker.
- Peel and chop the onion, carrots and celery sticks, and add them to the chicken.
- Pour in the chicken broth, add the dried thyme and leave to cook for 3 and a half hours on high, or for 6 hours on slow.
- Remove the chicken breasts and set aside.
- Add the noodles, and leave to cook for a further 20 minutes on high. (Different noodles will need to cook for longer).
- Shred the chicken breasts using 2 forks, then return the shredded chicken to the slow cooker.
- Season with salt and pepper, and garnish with fresh parsley.
Notes
- This recipe can be made with leftover chicken too, just add the chicken at the same time you add the noodles, it only needs reheating, since it's already cooked.
- Any other leftover meat can be used instead of chicken, beef, pork, ham, and so on. I do prefer the chicken for this classic recipe though.
- I used really thin noodles, which didn't require a long cooking time, but depending on the type of noodles you use, you might have to cook them for longer if they are thicker.
- Other vegetables that go well here are peppers or any colour or greens, the more vegetables, the better, as they add a lot of flavours and goodness.
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