Description
A comforting and hearty classic, this slow cooker chicken noodle soup features tender shredded chicken, sweet carrots, and aromatic celery simmered in a rich, flavorful broth. Perfect for cold days, the low-heat method allows the herbs to bloom and the chicken to reach optimal tenderness without constant supervision. Simple, wholesome, and restorative, this recipe is a reliable staple for busy weeknights or whenever you need a bowl of soul-warming goodness.
Ingredients
1.5 lbs chicken breasts
3 large carrots, sliced into thin rounds
3 stalks celery, diced small
1 medium yellow onion, diced
4 cloves garlic, minced finely
8 cups low-sodium chicken broth
4 cups egg noodles
1 tsp dried thyme
Salt to taste
Instructions
Combine chicken breasts, carrots, celery, onion, garlic, thyme, and salt in the slow cooker basin.
Pour the chicken broth over the ingredients until submerged.
Cover with a tight-fitting lid.
Cook on low heat for 6 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove chicken breasts and shred using two forks.
Return shredded chicken to the slow cooker basin.
Boil egg noodles in a separate pot until al dente.
Stir the cooked noodles into the soup just before serving.
Notes
Cook egg noodles separately to prevent them from becoming soggy in the slow cooker. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon storage, add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg