This Slow Cooker Chicken Noodle Soup is warm, hearty, and so easy to make! Just toss in some chicken, noodles, veggies, and broth, and let your slow cooker do the magic.
I love how it fills the house with a lovely aroma while cooking. Plus, it’s the perfect meal for cold days—just grab a bowl and enjoy! 🍲
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the go-to for this soup. If you’re looking for a quicker option, shredded rotisserie chicken works great, or even thighs for more flavor.
Broth: I recommend using low-sodium chicken broth to control the salt level. You can substitute with vegetable broth for a lighter version or homemade broth if you have it on hand.
Carrots & Celery: Fresh veggies add great flavor and nutrients. If you’re in a pinch, frozen mixed veggies work too! Just toss them in toward the end of cooking.
Noodles: Egg noodles are traditional, but you could use whole wheat pasta or gluten-free options if needed. Add them later in the cooking process to avoid mushiness.
How Do I Ensure the Chicken Is Tender and Easy to Shred?
The key to tender chicken is cooking it low and slow! This breaks down the fibers, making it easy to shred. Here’s how to achieve the best results:
- **Layering:** Always place chicken at the bottom of the slow cooker, as it cooks more evenly surrounded by the broth and veggies.
- **Cooking Time:** Use the low setting for 6-7 hours. If you’re short on time, 3-4 hours on high works too, but make sure to check for doneness.
- **Shredding:** Once cooked, remove the chicken carefully, let it cool a bit, then shred with forks. Stir it back into the soup for even flavor distribution.
Trust me, this method yields moist and flavorful chicken every time!
How to Make Slow Cooker Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 large boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 6 oz egg noodles or wide egg noodles
- 2 tbsp olive oil or butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup is super easy to make! You’ll spend about 15 minutes prepping the ingredients, and then it takes about 6-7 hours to cook on low or 3-4 hours on high in the slow cooker. After that, just add the noodles, and you’ll be ready to eat in no time!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by spraying the inside of your slow cooker with non-stick spray or brushing it lightly with olive oil. This will help prevent sticking and make cleanup easier later!
2. Add the Chicken:
Place the chicken breasts directly at the bottom of the slow cooker. This layer will soak up all those delicious flavors from the broth and veggies.
3. Add the Veggies:
On top of the chicken, add your sliced carrots, celery, diced onion, and minced garlic. Feel free to toss them in any order—you just want to make sure everything is in the pot!
4. Pour in the Liquid:
Next, pour the chicken broth and water over the ingredients. This is where all the flavors will blend together as it cooks.
5. Season the Soup:
Stir in the dried thyme, dried parsley, rosemary, salt, and pepper. Give everything a gentle mix so that the seasonings are evenly distributed throughout the soup.
6. Cooking Time:
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the vegetables are tender.
7. Shred the Chicken:
Once cooked, carefully remove the chicken breasts using tongs and place them on a plate. Shred the chicken using two forks, making it nice and easy to mix back into the soup later.
8. Add the Shredded Chicken Back:
Return the shredded chicken to the slow cooker, making sure to mix it in well with the other ingredients.
9. Cook the Noodles:
Next, add the egg noodles to the soup. Stir well and continue to cook on high for an additional 20-30 minutes, or until the noodles are tender. They will soak up some of that soup goodness!
10. Taste and Season:
Before serving, taste your soup and add more salt and pepper if needed. Adjust the seasonings to your liking so it’s a perfect bowl of comfort.
11. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh chopped parsley for that extra pop of color and flavor. Enjoy your warm, hearty bowl of slow cooker chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to cook it longer since frozen chicken can take extra time to reach the right temperature. Aim for about 7-8 hours on low or 4-5 hours on high. As with fresh chicken, shred it after cooking before adding the noodles.
How Can I Make This Soup Gluten-Free?
To make this soup gluten-free, simply substitute the egg noodles with gluten-free pasta. You should also double-check that your broth is gluten-free. Just add the gluten-free noodles 20-30 minutes before serving to ensure they cook properly.
Can I Add More Vegetables?
Definitely! This soup is versatile, so feel free to add more veggies like peas, green beans, or even spinach. Just remember to adjust the cooking time if you’re adding quicker-cooking vegetables, adding them in the last 30 minutes of cooking to prevent them from getting mushy.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you find the noodles have absorbed too much liquid, you can always add a bit of broth when reheating to restore some of the soup’s consistency!
