Chicken Noodle Soup Variations
Made This?
Let us know how it went in the comments below!
Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier. Simply toss all of your ingredients and go—the slow cooker will do all the work for you. After very little effort, you’ll have the coziest meal on your hands ready to warm you up all fall and winter long. Here’s everything you need to know:
What People Are Saying:
“Great recipe...so easy! The soup was more delicious the next day. Yum!!” - CyanBlowdryer
“Never done noodles in a crock pot so I followed the recipe exactly, turned out so yummy!! I was hoping to have leftovers but the hubby and kids had 3 servings! Thank you!” - Kricket
The best thing about this recipe? It’s not necessary to cook the chicken before putting it in the soup—let your slow cooker do all the hard work for you. Add raw boneless skinless chicken breasts to the slow cooker, along with the veggies, and herbs. Season generously with salt and pepper (this soup is simple, so let the salt and pepper enhance all of the flavors), before pouring in your broth. Cover and cook on Low for 6 to 8 hours.
Once the chicken is tender, remove the breasts from the slow cooker and use 2 forks to shred the meat. Discard the herbs and bay leaf, then return the chicken to the slow cooker and stir with the soup.
Now is the time to add in your egg noodles, stirring them in to combine.
Cook uncovered on Low until the noodles are al dente. This should take 20 to 30 minutes, but keep a close eye on it. You want to avoid your noodles growing overly soggy. Once done, top with fresh herbs (if you desire), and get ready to cozy up to a bowl of this classic comfort food.
Full list of ingredients and instructions can be found in the recipe below.
If you have leftovers, I strongly suggest that you store the noodles separately from the broth. If they’re stored together, the noodles will soak up the liquid and turn to mush—and there won’t be any broth left. If you’d like to cook this soup in advance, the same recommendation applies, though if you’re making it ahead of time, we’d recommend skipping the noodles completely. You can add them into the broth when you reheat the soup, and they should be fully cooked in just 5 minutes.
Same deal if you're freezing—the soup itself freezes well and can be reheated whenever the craving hits, but the noodles will get mushy sitting in all of that broth, so I'd recommend cooking them off fresh!
boneless, skinless chicken breasts
large yellow onion, chopped
carrots, peeled. sliced into coins
stalks celery, sliced
cloves garlic, finely chopped
sprigs fresh thyme
sprig fresh rosemary
bay leaf
Kosher salt
Freshly ground black pepper
low-sodium chicken broth
egg noodles
Let us know how it went in the comments below!
73 Best Lunch Sandwiches
40 Best Side Dishes For Chicken
109 Easy Chocolate Desserts
Louisiana-Style Red Beans & Rice