Slow Cooker Chicken Noodle Soup

Overhead shoot of a white bowl with chicken noodle soup

3.50 from 2 votes

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.

Prep Time5

Cook Time4

Total Time4 5

Course: Soup

Cuisine: International

Servings: people

Calories: 171kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition