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Classic Slow Cooker Chicken Noodle Soup: Comfort Made Simple

Close-up of a white bowl filled with rich broth, shredded chicken, egg noodles, carrots, and fresh parsley from the slow cooker chicken noodle soup.
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Make the ultimate comfort food with this easy slow cooker chicken noodle soup recipe. Tender chicken, hearty vegetables, and savory broth simmer effortlessly for a deeply flavorful, homemade meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces egg noodles
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken, chicken broth, carrots, celery, onion, thyme, parsley, bay leaf, salt, and pepper into your slow cooker.
  2. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  3. Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
  4. Return the shredded chicken to the slow cooker.
  5. Increase the heat setting to HIGH if it is on LOW. Add the egg noodles and cook for an additional 20 to 30 minutes, or until the noodles are tender.
  6. Taste the soup and adjust salt and pepper as needed before serving.
  7. Ladle the soup into bowls and garnish each serving with fresh chopped parsley.

Notes

  • For a richer broth flavor, use bone-in, skin-on chicken pieces and remove the skin before shredding.
  • If you prefer a creamier soup, stir in 1/2 cup of heavy cream during the last 15 minutes of cooking.
  • This recipe freezes well; add the noodles after reheating to prevent them from becoming too soft.

Nutrition

Find it online: https://miameal.com/slow-cooker-chicken-noodle-soup/