Prep Time: 10 mins | Cook Time: 7 hrs | Total Time: 7 hrs | Yield: 6–8 servings
This hearty and comforting Chicken Noodle Soup is perfect for the cold weather. A no-fuss recipe, pretty simple, just let the slow cooker do the work. Add everything and allow it to cook all day.
The ultimate comfort food with lemon juice and finely chopped parsley for that hint of freshness. Adjust the ingredients according to taste and enjoy a bowl on a rainy afternoon. This is also perfect for busy days as you can make this ahead and just add the noodles when ready to serve.
INGREDIENTS
1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half-moons
4 stalks celery, sliced
4 cloves garlic, minced
8 c chicken stock or broth
2 large boneless, skinless chicken breasts, about 1.5 pounds
2 dried bay leaves
1 tsp dried thyme
1 tsp dried rosemary
8 oz egg noodles
1/2 lemon, juiced
3 tbsp fresh parsley, finely chopped
salt and pepper, to taste
How to make Slow Cooker Chicken Noodle Soup
Step 1: Add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary in a large slow cooker. To taste, season with salt and pepper.
Step 2: Cook for about 6 to 8 hours on low.
Step 3: Take the chicken breasts out of the slow cooker. Chop or shred them using two forks and return to the slow cooker.
Step 4: Add the egg noodles into the slow cooker and stir to mix with the other ingredients, making sure that the noodles are sunk in the liquid.
Step 5: Continue to cook for 5 to 10 minutes more on low or until the noodles are just tender.
Step 6: Before serving, stir in the lemon juice and garnish with fresh parsley.
Ingredients
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half-moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 c chicken stock or broth
- 2 large boneless, skinless chicken breasts, about 1.5 pounds
- 2 dried bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 8 oz egg noodles
- 1/2 lemon, juiced
- 3 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
Instructions
Step 1: Add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary in a large slow cooker. To taste, season with salt and pepper.
Step 2: Cook for about 6 to 8 hours on low.
Step 3: Take the chicken breasts out of the slow cooker. Chop or shred them using two forks and return to the slow cooker.
Step 4: Add the egg noodles into the slow cooker and stir to mix with the other ingredients, making sure that the noodles are sunk in the liquid.
Step 5: Continue to cook for 5 to 10 minutes more on low or until the noodles are just tender.
Step 6: Before serving, stir in the lemon juice and garnish with fresh parsley.
