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Slow Cooker Chicken Noodle Soup Recipes Easy

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Easy Slow Cooker Chicken Noodle Soup Recipe Jessica Gavin
Easy Slow Cooker Chicken Noodle Soup Recipe Jessica Gavin from www.jessicagavin.com

Description

There's nothing more comforting than a bowl of warm chicken noodle soup on a cold day. This slow cooker recipe is easy to make and packed with flavor. The soup is loaded with tender chicken, hearty vegetables, and tender noodles. Plus, it's all cooked in one pot, making clean-up a breeze.

Prep Time

The prep time for this recipe is minimal. It should only take you about 20 minutes to chop your vegetables and brown your chicken.

Cook Time

This recipe is cooked in a slow cooker, so the cook time is long, but hands-off. The soup cooks on low for 6-8 hours or on high for 3-4 hours.

Ingredients

For this recipe, you'll need the following ingredients:
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked egg noodles
  • Chopped fresh parsley (optional)

Equipment

To make this recipe, you'll need the following equipment:
  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Large spoon or ladle

Method

  1. Heat a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side. Transfer the chicken to the slow cooker.
  2. Add the onion, carrots, celery, and garlic to the slow cooker.
  3. Pour the chicken broth over the vegetables and chicken.
  4. Add the bay leaves, thyme, rosemary, salt, and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  7. Add the cooked egg noodles to the slow cooker and stir to combine.
  8. Cook for an additional 10-15 minutes, until the noodles are heated through.
  9. Remove the bay leaves from the soup and discard.
  10. Serve the soup hot, garnished with chopped parsley, if desired.

Notes

This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, simply heat the soup in a pot on the stove over medium heat until heated through.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 25g
  • Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 800mg

Recipes FAQ

Can I use frozen chicken?

Yes, you can use frozen chicken for this recipe. Just make sure to add an extra hour of cook time on high or an extra 2 hours of cook time on low.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Just make sure to adjust the cook time accordingly. Chicken thighs will take a little longer to cook than chicken breasts.

Can I use fresh herbs instead of dried?

Yes, you can use fresh herbs instead of dried. Just double the amount of herbs called for in the recipe.

Recipe Tips

  • If you like your soup to have more broth, you can add an extra cup of chicken broth.
  • If you're short on time, you can skip browning the chicken and just add it to the slow cooker raw.
  • If you like your soup to have a little kick, you can add a pinch of red pepper flakes.
  • If you're not a fan of egg noodles, you can use any type of noodle you like.

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