Description
This comforting, hands-off slow cooker chicken noodle soup is a classic meal that combines tender chicken breast, aromatic vegetables, and egg noodles in a flavorful broth. Perfect for busy days, the low and slow cooking method allows flavors to meld deeply without requiring constant kitchen attention. By cooking the noodles separately, we ensure every bowl features the perfect texture for a professional-quality, wholesome dinner that satisfies the whole family.
Ingredients
1.5 lbs Boneless, skinless chicken breast
3 medium Carrots, diced
3 stalks Celery, sliced
1 medium Onion, finely chopped
3 cloves Garlic, minced
8 cups Low-sodium chicken broth
8 oz Egg noodles
1 tsp Dried thyme
1/4 cup Fresh parsley, finely chopped
Instructions
Combine chicken breast, carrots, celery, onion, garlic, thyme, and broth in a 6-quart slow cooker.
Cover the slow cooker with the lid.
Cook on low for 6 hours or high for 3 hours until chicken is tender.
Remove chicken breasts and shred into bite-sized pieces using two forks.
Boil egg noodles in a separate pot according to package directions.
Return shredded chicken to the slow cooker and stir in the cooked noodles.
Garnish with fresh parsley before serving.
Notes
Cook noodles separately to prevent them from becoming mushy in the slow cooker. You can substitute chicken breasts with boneless thighs for extra tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 360
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg