Slow Cooker Chicken Noodle Soup
A warm and hearty chicken noodle soup made effortlessly in a slow cooker, perfect for busy families looking for a comforting meal.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (Tender and easy to shred later.)
- 4 cups chicken broth (Look for low-sodium versions for a healthier option.)
- 2 cups water (Balances the richness of the broth.)
- 2 cups egg noodles (Soaks up all the wonderful flavors.)
- 1 cup carrots, sliced (Adds sweetness and color.)
- 1 cup celery, sliced (Adds crunch and flavor.)
- 1 piece onion, diced (Brings depth to the soup base.)
- 3 cloves garlic, minced (Enhances aroma and flavor.)
- 1 teaspoon dried thyme (Adds warmth and earthiness.)
- to taste Salt and pepper (Essential for seasoning.)
- for garnish Fresh parsley (Adds a fresh touch when serving.)
Instructions
Preparation
- In a slow cooker, combine chicken, chicken broth, water, carrots, celery, onion, garlic, thyme, salt, and pepper.
Cooking
- Set your slow cooker on low for 6-8 hours or high for 3-4 hours, depending on your preference.
- Once cooked, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
- Stir in the egg noodles and cook for an additional 30 minutes on high until they’re tender.
Serving
- Serve hot, garnished with fresh parsley.
Notes
Chicken thighs can be used for more flavor. Frozen vegetables can be substituted but add them later in the cooking process. Adjust spices to taste.