Slow Cooker Chicken Noodle Soup Recipe
This slow cooker chicken noodle soup is a heartwarming dish made in a crockpot, featuring rich and delicious chicken flavor, an abundance of vegetables, and soft egg noodles.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 10 servings
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 1 cup diced onions
- 1 cup chopped celery
- 1 ½ cup diced carrots
- 1 ½ tsp minced garlic
- 2 chicken bouillon cubes
- Optional: 1/4- 1/2 tsp turmeric
- 6 cups chicken broth or chicken stock for more flavor
- 1 large bag of egg noodles
- Garnish: chopped parsley
Instructions
- Put chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and turmeric (if using) into the slow cooker.
- Pour chicken broth over everything and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fully cooked.
- Take out the chicken from the broth. Use two forks to shred the chicken, then put it back into the broth.
- Add egg noodles and parsley (if using) and cook for an extra 10-15 minutes or until the noodles are soft.
- Serve and enjoy!
Notes
- Once the leftovers cool completely, store them in a sealed container in the fridge for up to five days. Avoid freezing because it can make the noodles too soft.
- Reheat the soup in a saucepan on the stove.
- Use chicken without the skin to reduce excess fat in your slow cooker chicken soup.
- If you want to freeze the soup, do it without the noodles. Cook noodles separately and add them to each bowl when serving. Freeze the leftover chicken soup in a freezer-safe container for up to three months. When reheating the thawed soup, add freshly cooked noodles to the pot.
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