Slow Cooker Chicken Noodle Soup

I’ve included some videos I found relevant and helpful. 😍

Slow cooker chicken noodle soup is the perfect comfort food for chilly days. You can easily make this classic dish with minimal effort. Just toss ingredients into your crockpot and let it simmer all day. Your kitchen will smell amazing as the soup cooks low and slow for 6-8 hours.

When you get home, simply shred the tender chicken and add noodles. In about 10 minutes, you’ll have a hearty, homemade meal ready to enjoy. This recipe makes plenty to feed a family or have leftovers for lunch. Give it a try for an easy, satisfying dinner option.

Exact Ingredients List

Here’s what you’ll need to make slow cooker chicken noodle soup:

• 1 yellow onion
• 3 cloves garlic
• 1/2 pound carrots (about 4 medium)
• 4 ribs celery
• 2 split chicken breasts (2-2.5 pounds total)
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon freshly cracked black pepper
• 8 cups water
• 6 ounces wide egg noodles
• 1 tablespoon salt (or to taste)
• 1/4 cup chopped fresh parsley (optional)

You can find most of these items in your pantry or at your local grocery store. The chicken breasts are the priciest ingredient, so look for sales to save money.

Feel free to adjust the herbs and spices to your liking. You can also swap out the noodles for a different pasta shape if you prefer.

Instructions

Start by adding veggies to your slow cooker. Dice an onion, mince garlic, and slice carrots and celery. Toss them in.

Place skinless chicken breasts on top of the vegetables. Sprinkle in dried herbs – basil, parsley, thyme, and a bay leaf. Add some pepper too.

Pour 8 cups of water over everything. Cover and cook on high for 4 hours or low for 8 hours.

When time’s up, take out the chicken and remove the bay leaf. Add egg noodles to the soup and stir.

While the noodles cook, shred the chicken using two forks. Put the meat back in the pot and mix it in.

Let the soup simmer until noodles are tender, about 8-10 minutes. Taste and add salt as needed.

Your homemade chicken noodle soup is ready! Serve it hot, maybe with some fresh parsley on top if you like. Enjoy your comforting meal!

Possible Substitutes List & Recipe Variations

You can easily change up this slow cooker chicken noodle soup recipe. Try these tasty swaps and add-ins:

Noodle options:

• Whole wheat egg noodles
• Rotini or fusilli pasta
• Rice or quinoa (for gluten-free)

Veggie swaps:

• Add frozen peas or corn in the last 30 minutes
• Swap celery for diced zucchini
• Use sweet potatoes instead of carrots

For extra flavor, try adding:

• 1 tsp Italian seasoning
• 2 tbsp lemon juice at the end
• 1/4 cup heavy cream for richness

You can also use boneless chicken thighs if you prefer dark meat. They’ll stay moist and tender.

Want a shortcut? Use 2-3 cups of pre-cooked rotisserie chicken. Add it in the last 30 minutes of cooking.

For a lower-carb version, swap the noodles for extra veggies like cauliflower or broccoli florets.

These easy changes let you customize the soup to your tastes. Have fun trying new combos!

Tips, Tricks & Storing

For extra flavor, sauté onions and garlic before adding them to the slow cooker. This simple step can make your soup even tastier.

Try adding a squeeze of lemon juice and some zest at the end. It gives the soup a bright, fresh taste that you’ll love.

Cook noodles separately and add them just before serving. This keeps them from getting mushy if you have leftovers.

Store leftover soup in the fridge for up to 5 days. Keep noodles separate to maintain their texture.

You can freeze the soup without noodles for up to 2 months. Just thaw and add fresh noodles when reheating.

For a time-saving tip, use pre-cut veggies from the grocery store. It makes prep much quicker on busy days.

Don’t forget to taste and adjust seasonings before serving. A pinch of salt can make a big difference.

Garnish with fresh parsley for a pop of color and flavor. It makes your soup look and taste even better.