Homestyle Slow Cooker Chicken Noodle Soup (Print Version)

Simple Slow Cooker Chicken Noodle Soup recipe. Set it and forget it for a hearty, comforting meal. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High-Protein

# Ingredients:

→ Base Ingredients

01 - 2-3 boneless, skinless chicken breasts
02 - 8 cups low sodium chicken broth
03 - 1 cup chopped carrots
04 - 1 cup chopped celery
05 - 1 medium yellow onion, chopped

→ Flavor Boosters

06 - 4-5 cloves garlic, minced
07 - 1 teaspoon dried thyme
08 - 1 large bay leaf
09 - Salt and black pepper, to taste

→ Finishing Touches

10 - 4-6 ounces wide egg noodles
11 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, so first things first, get your veggies chopped. I usually do this while my coffee brews, honestly, it's my morning ritual. Toss the chicken breasts, chopped carrots, celery, onion, and minced garlic right into your slow cooker. It's looking a bit chaotic, but trust the process! I remember one time, I put the chicken in *before* the veggies, and it just felt wrong, like building a house from the roof down. Layering helps everything cook evenly, I think.
02 - Now, pour in that chicken broth. Make sure everything's mostly submerged, you want all those flavors to meld! Then, sprinkle in your dried thyme, a bay leaf, and don't forget the salt and pepper. I always add a generous pinch of each, knowing I can adjust later. I once added way too much salt at this stage and had to dilute the whole thing with more broth, which was an oops moment, but we learn, right? Give it a gentle stir.
03 - Pop that lid on and set your slow cooker. If you're out all day, low for 6-8 hours is your friend. If you're like me and suddenly decide you need soup for dinner *now*, high for 3-4 hours works too. The whole house will start smelling incredible, like a warm hug. Honestly, that's my favorite part of slow cooking. I always peek a few times, just to make sure it's doing its thing, but try not to lift the lid too much!
04 - Once the cook time is up, carefully remove the chicken breasts. They should be fall-apart tender, seriously, like butter! Grab two forks and shred that chicken right up. You can do it in the slow cooker or on a cutting board, whatever feels less messy for you. I usually do it right in the pot because, well, fewer dishes, am I right? It’s amazing how easily it shreds when it’s cooked just right, barely any effort!
05 - Return the shredded chicken to the slow cooker. Now for the noodles! I like to cook my egg noodles separately on the stovetop according to package directions. Why? Because I hate mushy noodles with a passion! Adding them directly to the slow cooker can make them overcooked and gummy. Just drain them and add them to the soup during the last 15-20 minutes of cooking, or right before serving. This step is a game-changer, honestly.
06 - Give everything a good stir. Taste it, and adjust the seasonings if needed. Maybe a little more salt? A crack of fresh pepper? Ladle that glorious, steamy Easy Slow Cooker Chicken Noodle Soup into bowls. Garnish with a sprinkle of fresh parsley. It just looks so vibrant and inviting, doesn't it? The aroma fills the kitchen, and you know you've created something truly comforting. Enjoy your hard work, friend!

# Notes:

01 - Don't add the noodles too early; they get mushy! Cook them separately for the best texture, then add at the very end.
02 - This soup freezes beautifully! Portion it out into airtight containers once cooled for quick lunches later.
03 - No chicken breasts? Thighs work too, just adjust cooking time slightly and shred. I've tried it, and it's pretty good!
04 - A squeeze of fresh lemon juice at the end brightens up all the flavors, seriously, don't skip it!

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - two forks (for shredding chicken)
06 - large pot (for noodles)
07 - ladle.

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 30g

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