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Bowl of slow cooker chicken noodle soup with shredded chicken, egg noodles, carrots and celery in golden broth

Slow Cooker Chicken Noodle Soup

Tender shredded chicken, sweet carrots, celery, and wide egg noodles in a golden homemade-style broth. The slow cooker does all the work; you add the noodles at the end so they stay perfect.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 bowls
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (680g) or boneless skinless thighs
  • 8 cups chicken broth (2 liters) low sodium, a brand you would sip on its own
  • 3 medium carrots, sliced into coins
  • 3 ribs celery stalks, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper plus more to taste
  • 8 oz wide egg noodles (225g) added in the last 20-30 minutes
  • 0.25 cup fresh parsley, chopped for serving

Equipment

  • 6-quart slow cooker
  • Two forks, for shredding

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the carrots, celery, onion, and garlic over the top. Add the bay leaves, dried thyme, dried parsley, salt, and pepper. Pour in the chicken broth.
  2. Cover and cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours). LOW gives the most tender chicken and the clearest, most flavorful broth.
  3. Remove the chicken to a plate and shred it with two forks. Discard the bay leaves. Return the shredded chicken to the slow cooker and stir.
  4. Stir in the egg noodles. Cover and cook on HIGH for 20 to 30 minutes, until the noodles are tender. Do not overcook.
  5. Taste and adjust the salt and pepper. Ladle into bowls and top with fresh chopped parsley. Serve hot.

Notes

Tips: Add noodles only in the last 20-30 minutes to keep them from turning mushy. For meal prep, cook noodles separately and add to each bowl. Freeze the soup without noodles for up to 3 months. Storage: Refrigerate up to 4 days; reheat gently on the stove over medium-low heat. Nutrition is estimated per serving and will vary with the broth and chicken used.