Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup is a super simple and scrumptious comfort food recipe that’s so much better than any canned version!
Slow Cooker Chicken Noodle Soup - easy homemade comfort food!

Even though it’s basically summer already here in Phoenix, I still sometimes crave a warm bowl of comforting soup. Especially lately when my allergies have been out of control, it’s nice to have something warm open up your sinuses. Comforting is exactly what this slow cooker chicken noodle soup recipe is. Plus it’s ultra easy and once you toss everything in the slow cooker you can forget about it for a while. I love slow cooker recipes for that. There’s nothing quite like a bowl of homemade soup. Canned soups just can’t even come close to beating fresh soup made with love. No competition. What food do you crave when you’re feeling a little under the weather or when it’s cold out?

Slow-Cooker-Chicken-Soup

Recipe Rundown
Taste: So many of the canned soups are ultra salty yet super bland. Not this slow cooker chicken noodle soup recipe, it’s wonderfully savory with simple comforting flavors and a little freshness.
Texture: No tiny rubbery pieces of chicken or mushy noodles here. Always keep in mind that every slow cooker heats differently so any cooking times are just approximates, you know how quickly your slow cooker heats so adjust as necessary. Mine is pretty fast so I like to stick my slow cooker’s thermometer in the chicken and take it out when it reaches 155°F because the chicken will continue to cook even after I remove it to dice.
Ease: Super easy.
Appearance: Don’t forget to add the parsley, it really amps up the fresh flavor and color of this soup.
Pros: Easy recipe perfect for cold weather or when you’re feeling a little sick. Or just when you’re craving comforting soup!
Cons: None.
Would I make this again? Yes!

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Slow Cooker Chicken Noodle Soup

If you want to make the soup ahead of time and refrigerate or freeze, omit the noodles and add in while reheating.

Yield: 4 to 5 servings

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Ingredients:

1 1/2 pounds boneless skinless chicken breasts
5 medium carrots, peeled and chopped (1 3/4 cups)
1 medium yellow onion, chopped (1 1/2 cups)
4 stalks celery, chopped (1 1/4 cups)
3 cloves garlic, minced
3 tablespoons olive oil
6 cups low-sodium chicken broth (3 - 15 oz cans)
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 cups uncooked whole wheat egg noodles
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
Saltine crackers, for serving (optional)

Directions:

In the bowl of a slow cooker combine the raw chicken, carrots, onion, celery, garlic, olive oil, chicken broth, water, thyme, rosemary, bay leaves, and salt and pepper to taste. Cover and cook on low until the chicken is cooked through, about 6 hours. You can also cook on high for about 3 1/2 hours.

Remove the cooked chicken to a cutting board an let rest for 10 minutes. Cut into bite-sized chunks. Add the egg noodles and parsley to the slow cooker, increase temperature to high, cover and cook for 10 minutes or until the noodles are tender. Stir in the lemon juice and return the chicken to the slow cooker. Taste and adjust seasonings if necessary. Serve hot with saltine crackers, if desired.

   

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7 Responses to “Slow Cooker Chicken Noodle Soup”

  1. #
    1
    Taylor @ Food Faith Fitness — March 10, 2014 at 4:30 am

    I love in sunny Florida, but I also still crave soup! Especially chicken noodle…nothing is more comforting! I love that this is made in the slow cooker…I can get off work from a stressful day and have this waiting for me! Pinned

  2. #
    2
    Row — March 10, 2014 at 1:09 pm

    I use my slow cooker once a week on average, so it’s great to have another recipe to try out! Thanks. :)

  3. #
    3
    Gaby — March 10, 2014 at 6:18 pm

    Wonderful comfort food and so smart to make it in the slow cooker!

  4. #
    4
    anne — March 13, 2014 at 10:05 am

    Would bone-in chicken work?

    • Tessa replied: — March 13th, 2014 @ 4:08 pm

      Absolutely! May take slightly longer to cook.

  5. #
    5
    Diane — March 14, 2014 at 11:49 am

    Thank you for this recipe. As always, you do not disappoint your readers, Tessa. I am so excited to try this tonight. I don’t know if anyone asked this yet, or if it is within the recipe; (as I age my eyes are going, however; I can’t seem to remember, my dang glasses) are the bay leaves, fresh or dried? I guess, if they are dried, removed after cooking, or if fresh, rolled and chopped with the parsley?

    God Bless Tessa (I sing this when, I am making the oven fried chicken, to the melody of Little Texas’ song, “God Bless Texas”) it makes my 9 year old daughter laugh. And my son says he knows that whatever I am making for dinner will be good.

    Thank you Tessa, for sharing your culinary wisdom and ideas, as well as, all of the things, that make your blog, one of my top five. And if I ever, learn how to blog, I will send all of my readers, to your site.

    • Tessa replied: — March 14th, 2014 @ 6:00 pm

      The bay leaves are dry, and just tossed into the mix. You can fish them out to discard when you’re ready to serve like you said. I’ve actually never seen fresh bay leaves now that I think about it! Anyways, thanks for your sweet comment! I’m so glad to have you as a reader :)

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