Slow Cooker Chicken Noodle Soup
A comforting and hearty chicken noodle soup made effortlessly in a slow cooker.
Equipment
- Slow Cooker
Ingredients
Protein
- 1.5 pounds boneless, skinless chicken breasts Choose high-quality chicken for the best flavor and texture.
Broth and Liquids
- 4 cups chicken broth Opt for low-sodium broth to control saltiness.
- 2 cups water Helps to dilute the broth slightly.
Vegetables
- 2 cups carrots, sliced Fresh carrots add sweetness and crunch.
- 1 cup celery, chopped Chop into small, bite-sized pieces.
- 1 medium onion, diced Use a sweet or yellow onion for balanced taste.
- 3 cloves garlic, minced Fresh garlic enhances the overall taste.
Herbs and Seasonings
- 1 teaspoon dried thyme Adds aromatic flavor.
- 1 teaspoon dried rosemary Adds a woodsy note.
- 1 leaf bay leaf Infuses the broth with subtle depth of flavor.
Noodles
- 8 ounces egg noodles Cook separately if you prefer them al dente.
Seasoning
- Salt and pepper to taste Essential for seasoning.
Garnish
- 1 tablespoon fresh parsley, chopped Adds a pop of color and freshness.
Instructions
- 1. Prepare the Chicken: Place the chicken breasts at the bottom of your slow cooker.
- 2. Add the Broth and Water: Pour in the chicken broth and water over the chicken.
- 3. Incorporate the Vegetables: Add the sliced carrots, chopped celery, and diced onion.
- 4. Season the Soup: Add minced garlic, dried thyme, dried rosemary, and bay leaf. Season with salt and pepper.
- 5. Set the Slow Cooker: Cover and cook on low for 6-7 hours or on high for 4 hours.
- 6. Cook the Noodles: About 30 minutes before serving, cook the egg noodles separately.
- 7. Shred the Chicken: Remove the chicken, shred it, and return it to the soup.
- 8. Add the Noodles: Stir in the cooked egg noodles and adjust seasoning as needed.
- 9. Serve: Ladle into bowls and garnish with fresh parsley.
Notes
Feel free to customize with additional vegetables or spices to suit your taste.