Description
Warm up your evenings with this comforting Slow Cooker Chicken Noodle Soup, a dish that’s as easy to make as it is satisfying. Perfect for chilly nights or family gatherings, this hearty soup combines tender chicken, fresh vegetables, and egg noodles in a rich, flavorful broth. Simply toss the ingredients into your slow cooker and let it work its magic. Not only does this recipe yield delicious leftovers, but it also allows for endless customization—swap in your favorite veggies or even substitute chicken with turkey. Cozy up with a bowl of this delightful soup and savor every warm spoonful.
Ingredients
Scale
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken stock or broth
- 2 large boneless, skinless chicken breasts, about 1.5lbs (or chicken thighs)
- 2 dried bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Combine all ingredients except egg noodles, lemon juice, and parsley in the slow cooker. Season to taste.
- Cook on low for 6-8 hours until chicken is cooked and veggies are tender.
- Shred the chicken and return to the pot.
- Add egg noodles and cook for an additional 5-10 minutes until tender.
- Stir in lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg