Slow Cooker Chicken Noodle Soup is a super simple and scrumptious comfort food recipe that’s so much better than any canned version!
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?
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!
Would I make this again? Yes!
How to make 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.
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)
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.
From Cooking Classy
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