Description
A hearty, no-fuss slow cooker chicken noodle soup made with tender chicken, root vegetables, and pillowy noodles in a deeply savory broth. This classic American recipe requires minimal hands-on effort and delivers maximum comfort, making it ideal for cold nights or busy meals.
Ingredients
1.5 – 2 pounds boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
2 large carrots, diced
2 stalks celery, chopped
1 medium onion, chopped
2 cups egg noodles
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 bay leaves (optional)
Instructions
Place chicken, chicken broth, carrots, celery, onion, garlic, salt, pepper, onion powder, and bay leaves in your slow cooker.
Stir to combine and ensure vegetables are submerged.
Cook on HIGH for 4-6 hours or LOW for 6-8 hours until chicken is fully cooked.
Remove chicken from the pot, shred it using two forks, and return it to the cooker.
While soup cooks, prepare noodles according to package instructions (cook separately to prevent overdrying).
Notes
Add noodles during the final 15-20 minutes (if slow cooker has ‘cook while unattended’ function) or cook separately
Substitute whole chicken for richer flavor
Add zucchini or green beans for extra vegetables
Use gluten-free noodles if needed
Optional: Garnish with fresh parsley before serving
- Prep Time: 20
- Cook Time: 360
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups soup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g