Slow Cooker Chicken Noodle Soup

$- 2 boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups water - 1 large onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced - 3 celery stalks, chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 2 tablespoons fresh parsley, chopped (for garnish) I love how these simple ingredients come together to create a warm bowl of soup. The chicken breasts provide the main protein. They become tender and flavorful after slow cooking. The chicken broth adds depth and richness. Water balances the broth for a light soup. Chopping the onion, garlic, carrots, and celery fills the kitchen with a cozy aroma. Each veggie adds its own taste. The onion gives sweetness, while garlic adds a nice kick. Carrots bring a hint of earthiness, and celery adds a crisp texture. The dried thyme and rosemary give a lovely herbal note. The bay leaf is a secret weapon in soups; it adds a subtle flavor you can't quite place. Salt and black pepper help season the soup just right. Finally, don't forget the fresh parsley! It adds a pop of color and freshness when you serve the soup. These ingredients make this dish not just tasty but also a comforting hug in a bowl. - Place the chicken breasts in the slow cooker. - Add chicken broth and water. Start by setting the stage for your soup. I like to use two boneless, skinless chicken breasts. They cook well and stay tender. Pour four cups of rich chicken broth and two cups of water over the chicken. This mix forms the base of your soup. - Incorporate onion, garlic, carrots, and celery. - Sprinkle thyme, rosemary, bay leaf, salt, and pepper. Next, it’s time to add flavor. Dice one large onion and mince three cloves of garlic. Slice three medium carrots and chop three celery stalks. Toss all these into the pot. Now, it’s time for the seasonings. Add one teaspoon each of dried thyme and rosemary. Drop in one bay leaf, along with one teaspoon of salt and half a teaspoon of black pepper. This blend brings the soup to life. - Cover and cook on low for 6-7 hours. - Shred chicken and return to the pot. Cover the slow cooker and set it to low heat. Let it cook for about 6 to 7 hours. During this time, the chicken will become tender and juicy. When it’s ready, take the chicken out and shred it with two forks. Place the shredded chicken back into the pot. The soup now has a perfect mix of flavors and textures. - Add egg noodles and cook on high for 30 minutes. - Adjust seasoning and remove bay leaf before serving. Now for the final touch. Add two cups of egg noodles to the pot. Cover it again and cook on high for 30 minutes. This step makes the noodles soft and delicious. Before serving, taste the soup and adjust the seasoning if needed. Don’t forget to remove the bay leaf; it’s not meant to be eaten. Ladle your soup into bowls and enjoy a warm, cozy meal! - Use homemade chicken broth for a richer taste. - Consider adding a splash of lemon juice for brightness. Homemade broth adds depth. It uses bones and veggies for flavor. If you don’t have time, store-bought works too. The lemon juice brings a fresh zing. It wakes up the flavors, making each bite more vibrant. - For creamier soup, add a dash of heavy cream at the end. - For a thicker consistency, allow the soup to cook without the lid for the last hour. Cream makes the soup feel rich and smooth. Just stir it in before serving. If you want a thicker soup, remove the lid. This will let some water evaporate, making it heartier. - Cook on low for 6-7 hours for tender chicken. - If using frozen chicken, cook for an extra hour on low. Cooking on low gives tender, juicy chicken. If the chicken is frozen, it needs more time. Just add an hour, and you’ll still get a great meal. {{image_2}} You can make tasty swaps in this soup. Try using turkey instead of chicken. Tofu is a great option for a vegetarian dish. You can also change the veggies based on what is in season or what you like best. For example, add peas, green beans, or corn for a new twist. If you need a gluten-free dish, switch to rice noodles. They work well and taste great. For those watching sodium, choose a low-sodium broth. It still gives you flavor but with less salt. Add spices for extra warmth. A pinch of paprika or cayenne can give it a nice kick. You can also add leafy greens like spinach or kale for more nutrients. These greens cook down well and add a pop of color to your bowl. After you enjoy your slow cooker chicken noodle soup, let it cool down. It’s best to store leftovers in the fridge within two hours. Use airtight containers to keep the soup fresh. Avoid using large pots to store soup. Instead, use smaller containers. This helps it cool faster and stay safe to eat later. To freeze chicken noodle soup, make sure it’s completely cool. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. For reheating, take it out the night before and place it in the fridge. This helps it thaw slowly. You can also microwave it for a quick thaw. When it’s time to heat, warm it on the stovetop. Stir often to keep it from sticking. In the fridge, soup lasts about three to four days. If you freeze it, it’s good for up to three months. Check for signs of spoilage, like off smells or changes in color. If you see any mold, throw it out. Always trust your senses—if it doesn’t smell or look right, don’t eat it. Yes, you can use frozen chicken breasts. Just add an hour to the cooking time. The slow cooker will cook the chicken through. Make sure to check that it reaches 165°F for safe eating. Cooking from frozen keeps the soup moist and tasty. You can make this soup on the stove. Start by sautéing the onions and garlic in a pot. Then, add the chicken, broth, water, and veggies. Let it simmer on medium heat for about 30-40 minutes. Shred the chicken and add noodles in the last 10 minutes. To make it heartier, add beans or potatoes. You can also toss in spinach or kale for extra nutrients. If you like spice, add some hot sauce or chili flakes. These additions will make your soup filling and delicious. Yes, you can double the recipe. Just make sure your slow cooker has enough space. You may need to adjust the cooking time slightly, but it should cook well. Always check if the chicken is tender before serving. To keep the noodles firm, add them later in the cooking process. Cook them for about 30 minutes on high after shredding the chicken. This way, they won’t overcook and turn mushy. You can also cook them separately and add them just before serving. This chicken noodle soup recipe combines simple ingredients, detailed steps, and helpful tips. You can create a warm, comforting dish with chicken, veggies, and seasonings. Adjust for your taste and dietary needs. Whether it’s a busy weeknight or a cozy weekend, this soup works wonders. Enjoy your delicious creation!$

Warm up your day with a cozy comfort bowl of slow cooker chicken noodle soup! This heartwarming recipe uses simple ingredients like tender chicken, fresh veggies, and flavorful herbs, all simmered to perfection in your slow cooker. In just a few easy steps, you'll have a delicious and nourishing meal ready to enjoy. Click through to discover this easy recipe and make your home smell delicious!

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Ingredients

2 boneless, skinless chicken breasts

4 cups chicken broth

2 cups water

1 large onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

3 celery stalks, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

2 cups egg noodles

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Start by placing the chicken breasts at the bottom of the slow cooker.

Pour in the chicken broth and water, followed by adding the diced onion, minced garlic, sliced carrots, and chopped celery.

Sprinkle in the dried thyme, dried rosemary, bay leaf, salt, and black pepper over the vegetables and chicken.

Cover the slow cooker with the lid and set it to low heat for 6-7 hours, or until the chicken is fully cooked and tender.

When the cooking time is up, carefully remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the slow cooker.

Add the egg noodles to the soup, cover the lid, and cook on high for an additional 30 minutes until the noodles are tender.

Taste and adjust the seasoning if necessary, removing the bay leaf before serving.

Ladle the soup into bowls, and garnish with freshly chopped parsley for a pop of color and flavor.

Prep Time: 15 mins | Total Time: 7 hours | Servings: 6