Slow Cooker Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours
- Yield: 6-8 servings
Ingredients Needed
- Onion, Carrots, Celery - To save time you can also buy store-bought mirepoix which is just these three vegetables already chopped up
- Garlic - Fresh minced garlic is always best but you can also use the kind in a jar to save time
- Boneless, Skinless Chicken Breasts - These are added whole to the crockpot. No chopping needed!
- Chicken Stock or Broth - I recommend using low sodium broth so you can control the salt.
- Spices: Dried Bay Leaves, Dried Thyme, Dried Rosemary, Salt and Pepper
- Egg Noodles - These can be cooked right in the crockpot or you can cook them separately.
- Lemon Juice and Fresh Parsley - This is added at the end of cooking and it gives the soup a nice freshness.
Directions
- In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
- Slow Cook -Cook on low for 6-8 hours.
- Shred Chicken and Add Noodles. Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together. Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.
- Serve and Enjoy. When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!
(Egg Noodles will continue to cook in the hot soup. If you prefer noodles that are not as soft, you can also cook them separately on the stove (following package directions) and ladle into individual bowls of soup. This is also my recommendation if you're storing leftovers.)
