Description
Warm and comforting, this slow cooker chicken noodle soup is a hands-off, homemade meal perfect for weeknights.
Ingredients
- 1 medium yellow onion, diced
- 4 medium carrots, sliced into rounds or half moons
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups chicken stock or broth (low sodium preferred)
- 2 large boneless, skinless chicken breasts (about 1.5 lbs) 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 (or gluten-free pasta if needed)
- 1/2 lemon, juiced
- 3 tablespoons fresh parsley, finely chopped
Instructions
- Add the diced onion, sliced carrots, celery, and minced garlic to the slow cooker. Spread them into an even layer.
- Pour in the chicken stock or broth so the vegetables are covered. Taste a spoonful—low-sodium broth lets you better control final seasoning.
- Place the chicken breasts or thighs on top of the vegetables. Add the bay leaves, thyme, and rosemary. Season generously with salt and pepper.
- Cover and cook on low for 6–8 hours. The longer end produces more tender, shreddable chicken and deeper-flavored broth.
- Remove the chicken to a cutting board and shred it with two forks. Discard bay leaves. Return shredded chicken to the slow cooker and stir.
- Add the egg noodles and stir well so they’re submerged in the broth. Cover and cook an additional 5–10 minutes on low, until the noodles are tender (check at 5 minutes for al dente).
- Stir in the lemon juice and fresh parsley right before serving to brighten the flavors. Adjust salt and pepper to taste.
- Serve hot.
Notes
For thicker broth, mash some veggies and stir back in. Substitute zucchini ribbons or shirataki noodles for lower-carb options.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American