Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly day, or a dish to impress guests, Slow Cooker Chicken Noodle Soup fits the bill. It’s a versatile recipe that can be easily customized with additional ingredients like celery, peas, or different herbs to suit your taste.
Course Soup
Keyword Slow Cooker Chicken Noodle Soup
Prep Time 15 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours15 minutesminutes
Servings 10
Ingredients
1 ½lbsboneless skinless chicken breasts or thighs
1cupdiced onions
1cupchopped celery
1 ½cupdiced carrots
1 ½tspminced garlic
2chicken bouillon cubes
Optional: 1/4- 1/2 tsp turmeric
6cupschicken broth or chicken stock for more flavor
1large 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.