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Ultimate Cozy Slow Cooker Chicken Noodle Soup: Rich, Flavorful, and Dump-and-Go

Close-up of a white bowl filled with rich, yellow broth, shredded chicken, egg noodles, and bright orange carrots 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. It delivers tender chicken, hearty vegetables, and a rich, flavorful broth that tastes like it simmered all day. This Crock Pot Chicken Noodle Soup is perfect for busy weeknights or when you need a soul-soothing meal.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 12 ounces egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the chicken broth, sliced carrots, sliced celery, chopped onion, dried thyme, dried rosemary, bay leaf, salt, and pepper over the chicken.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken completely. Discard the bay leaf.
  5. Return the shredded chicken to the slow cooker. Stir well to combine the broth and vegetables.
  6. Increase the slow cooker setting to HIGH (if it was on LOW) and bring the soup to a gentle boil. Add the egg noodles and cook for 15 to 20 minutes, or until the noodles are tender. Do not overcook the noodles, or they will become mushy.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the soup into bowls and garnish each serving with fresh chopped parsley before you serve it.

Notes

  • For the richest flavor, use bone-in, skin-on chicken pieces for the first few hours, then remove the skin and bones before shredding and returning the meat to the pot.
  • If you are making this ahead of time, cook the soup completely but hold off on adding the egg noodles. Store the soup base in the refrigerator. Add the noodles just before reheating and serving.
  • To deepen the broth flavor, add 1 teaspoon of onion powder and 1 teaspoon of garlic powder with the other seasonings.

Nutrition

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