slow cooker chicken noodle soup

Prep Time: 10 mins | Cook Time: 7 hrs | Total Time: 7 hrs | Yield: 6-8 servings

This chicken noodle soup is very comforting. This is a no-fuss to make and excellent for chilly days. All you get to do is dump all the ingredients in your slow cooker and let it do all the work for you. Even the noodles are cooked in the slow cooker, making this dish almost a hands-free recipe. But if you prefer the noodles not as soft, you can cook the noodles separately and simply ladle them into the serving bowls of soup.

INGREDIENTS

2 large boneless, skinless chicken breasts, about 1.5 lbs

4 cloves garlic, minced

1 medium yellow onion, diced

4 stalks of celery, sliced

8 c. chicken stock or broth, low sodium preferred

4 medium carrots, sliced into rounds or half moons

2 dried bay leaves

salt and pepper, to taste

1 tsp dried thyme

1 tsp dried rosemary

For serving:

½ lemon, juiced

3 tbsp fresh parsley, finely chopped

8 oz. egg noodles

How to make slow cooker chicken noodle soup

Step 1: Add all the ingredients to a large slow cooker except for the fresh parsley, lemon juice, and egg noodles. To taste, season with salt and pepper.

Step 2: Set to cook for 6 to 8 hours on LOW.

Step 3: Take the chicken breasts out of the cooker and shred them using two forks. Then, return the shredded chicken to the slow cooker. Next, add the egg noodles and toss well until the noodles are completely submerged in the liquid. Replace the lid and cook for additional 5 to 10 minutes on low or until the noodles are just tender.

Step 4: Stir in the lemon juice and fresh parsley once the egg noodles are cooked. Serve right away. Enjoy!

NOTE:

Following the package directions, you can cook the noodles separately if you prefer noodles that are not as soft. Into individual bowls of soup, ladle the cooked noodles.

NUTRITION FACTS:

Serving Size: 1 bowl Calories: 276 Sugar: 4 g Sodium: 410.1 mg Fat: 5.9 g Carbohydrates: 21.6 g Protein: 34.7 g Cholesterol: 93.7 mg

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slow cooker chicken noodle soup

This chicken noodle soup is very comforting. This is a no-fuss to make and excellent for chilly days. All you get to do is dump all the ingredients in your slow cooker and let it do all the work for you. Even the noodles are cooked in the slow cooker, making this dish almost a hands-free recipe. But if you prefer the noodles not as soft, you can cook the noodles separately and simply ladle them into the serving bowls of soup.

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Prep Time 10 mins

Cook Time 7 hrs

Total Time 7 hrs

Course Main Course

Cuisine Chinese

Servings 8 people

Calories 276 kcal

Ingredients

  

• 2 large boneless skinless chicken breasts, about 1.5 lbs
• 4 cloves garlic minced
• 1 medium yellow onion diced
• 4 stalks of celery sliced
• 8 c. chicken stock or broth low sodium preferred
• 4 medium carrots sliced into rounds or half moons
• 2 dried bay leaves
• salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• For serving:
• ½ lemon juiced
• 3 tbsp fresh parsley finely chopped
• 8 oz. egg noodles

Instructions

 

• Add all the ingredients to a large slow cooker except for the fresh parsley, lemon juice, and egg noodles. To taste, season with salt and pepper.
• Set to cook for 6 to 8 hours on LOW.
• Take the chicken breasts out of the cooker and shred them using two forks. Then, return the shredded chicken to the slow cooker. Next, add the egg noodles and toss well until the noodles are completely submerged in the liquid. Replace the lid and cook for additional 5 to 10 minutes on low or until the noodles are just tender.
• Stir in the lemon juice and fresh parsley once the egg noodles are cooked. Serve right away. Enjoy!

Notes

Following the package directions, you can cook the noodles separately if you prefer noodles that are not as soft. Into individual bowls of soup, ladle the cooked noodles.