Slow Cooker Chicken Noodle Soup Recipe
This Slow Cooker Chicken Noodle Soup is a comforting, hearty meal perfect for any day. With tender chicken breasts, fresh vegetables, and egg noodles simmered slowly to meld flavors, it’s an effortless, warm dish ideal for cozy dining. Enhanced by fresh lemon juice and parsley garnish, it delivers classic homemade taste with minimal prep and slow cooker convenience.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on low or 3-4 hours on high plus 20-30 minutes for noodles
- Total Time: Approx. 5 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 1½ pounds chicken breasts
- 4 cups chicken broth
- 1 large white onion, diced
- 4 large carrots, sliced
- 1 cup celery, diced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 bay leaves
Noodles & Garnish
- 12 ounces dry egg noodles or 1 batch of Homemade Egg Noodles
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Combine Ingredients: In a slow cooker, add chicken breasts, chicken broth, diced onion, sliced carrots, diced celery, Italian seasoning, salt, black pepper, and bay leaves. Ensure all ingredients are evenly distributed for an even cook.
- Cook Chicken and Vegetables: Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken reaches an internal temperature of 160°F. This slow cooking allows flavors to develop deeply and the chicken to become tender.
- Dice Chicken: Remove the chicken breasts from the slow cooker and allow to cool for a few minutes. Dice the chicken into bite-sized pieces and return it to the slow cooker.
- Add Noodles: Add the dry egg noodles to the slow cooker and continue cooking for an additional 20-30 minutes, or until the noodles are tender. If using fresh Homemade Egg Noodles, cook for 10-15 minutes.
- Finish Soup: Once noodles are cooked, stir in fresh lemon juice to brighten the flavors. Serve the soup hot, garnished with chopped fresh parsley for a fresh, herbaceous finish.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days if noodles are mixed in; if noodles are cooked and stored separately, soup can keep for up to 5 days.
- Freeze soup in an airtight container for up to 2 months, preferably without noodles to prevent mushiness upon reheating.
- To reheat, warm soup in a saucepan over medium heat with occasional stirring until heated through. Add fresh noodles and extra lemon juice as desired for best flavor and texture.
- If using fresh Homemade Egg Noodles, reduce cooking time to 10-15 minutes to avoid overcooking.
Find it online: https://flavorspath.com/slow-cooker-chicken-noodle-soup-recipe/
