Slow Cooker Chicken Noodle Soup

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Slow-cooked comfort that gives you time back.

Inspired by @melichambliss, this Slow Cooker Chicken Noodle Soup is what comfort tastes like. When life feels a little too fast, this recipe reminds you to slow down. Just add everything to your slow cooker and let time do the work!

Tender chicken, soft noodles, and a golden, fragrant broth come together in a meal that feels like home. It’s soothing, simple, and exactly what you need on a busy day or a cozy night in.

Slow Cooker Chicken Noodle Soup

Servings

Ingredients

2 large boneless skinless chicken breasts, trimmed
1 large yellow onion, diced
3 large carrots, peeled and sliced into rounds
2 ribs of celery, chopped
3 cloves garlic, minced
4 sprigs thyme (or ½ teaspoon dried)
1 sprig rosemary (or ½ teaspoon dried)
1-2 bay leaves, optional
½ tsp kosher salt
¼ tsp black pepper
2 tsp chicken bouillon base, such as Better Than Bouillon
8-9 cups reduced-sodium chicken broth
8 oz egg noodles, wide or extra wide (cooked separately)

Instructions

Place the trimmed chicken breasts at the bottom of a larger slow cooker.
Top with onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
Add the chicken base on top and pour in the chicken broth. Gently stir to combine.
Cover and cook on LOW for 7-8 hours, or HIGH for 5 hours.
Remove chicken from the slow cooker to a large mixing bowl. Shred chicken.
If using sprigs of herbs, discard and remove the bay leaf.
Return the shredded chicken to the slow cooker.
Cook egg noodles separately until al dente according to package directions.
Add egg noodles to the soup and cook on LOW for 5 minutes to allow flavors to blend.
Serve garnished with minced fresh parsley and a sprinkle of black pepper.