Homestyle Slow Cooker Chicken Noodle Soup: Simple Comfort (Print Version)

Slow Cooker Chicken Noodle Soup made easy. Tender chicken, soft noodles, and a rich broth. A heartwarming meal for busy days, full of comforting flavors.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (optional, if no cream added)

# Ingredients:

→ Soup Base Essentials

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 8 cups low-sodium chicken broth
03 - 2 large carrots, chopped
04 - 3 stalks celery, chopped
05 - 1 medium yellow onion, chopped
06 - 4 cloves garlic, minced

→ Flavor Builders

07 - 2 dried bay leaves
08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - Salt and black pepper, to taste

→ Chicken & Noodles

11 - 12 oz medium width egg noodles

→ Finishing Touches

12 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - Okay, first things first, get all your chopping done. Dice those carrots, celery, and onion. Mince that garlic. It's my least favorite part, honestly, but it makes everything else a breeze. I usually put on some music and just get into a rhythm. Don't worry if your cuts aren't perfectly uniform; this is home cooking, not a Michelin star kitchen! Just try to keep them roughly the same size so they cook evenly. This step always feels like the calm before the delicious storm.
02 - Now for the easy part! Place your chicken thighs at the bottom of your slow cooker. Then, scatter the chopped carrots, celery, onion, and minced garlic right over them. It’s going to look like a colorful mess, but trust me, it’s a beautiful mess. Pour in the chicken broth, then toss in the bay leaves, dried thyme, and dried rosemary. Give it a good sprinkle of salt and pepper. I always go a little lighter on the salt here because the broth already has some, and I can always add more later. I once dumped too much salt in at this stage, and had to add extra water to fix it – live and learn!
03 - Put the lid on your slow cooker and set it to LOW for 6-8 hours, or HIGH for 3-4 hours. Seriously, that’s it for a while! Go about your day, run errands, read a book, or just stare at the wall – whatever makes you happy. The house will start smelling amazing after a few hours, like pure comfort. That aroma, hon, is the best part of the wait. It's where the magic really starts to happen, and I didn't expect that the first time I tried it.
04 - Once the cooking time is up, carefully remove the chicken thighs from the slow cooker. They should be super tender and practically falling apart. Place them on a cutting board and, using two forks, shred them into bite-sized pieces. If you're feeling a bit messy, you can even do this right in the slow cooker with the liquid, but I prefer a board to keep things tidy. Sometimes I get a little chicken juice everywhere, but that's just part of the kitchen chaos!
05 - Return the shredded chicken to the slow cooker. Now, add your egg noodles. Give everything a gentle stir to make sure the noodles are submerged in the hot broth. Cook on HIGH for about 20-30 minutes, or until the noodles are tender. Keep an eye on them, because nobody wants mushy noodles! This is where I always get impatient and start hovering, checking every five minutes. I've learned the hard way that overcooked noodles are a sad, sad thing.
06 - Once the noodles are perfectly tender, remove the bay leaves – don't forget them! Stir in the fresh chopped parsley. Taste the soup and adjust the seasonings. Does it need more salt? A little more pepper? Maybe a tiny splash of lemon juice for brightness, which is an optional extra I sometimes add. Ladle it into bowls, and get ready for a truly comforting meal. The steam rising, the bits of green parsley, it just looks so inviting.

# Notes:

01 - Don't add the noodles too early, or they'll turn to mush, I learned that the hard way.
02 - To store leftovers, consider keeping the noodles separate to prevent them from getting too soft.
03 - Chicken breasts can substitute thighs, but thighs stay much more tender in the slow cooker.
04 - A squeeze of fresh lemon juice at the end brightens all the flavors, it's a game-changer for me.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - cutting board
03 - sharp knife
04 - two forks
05 - ladle

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g

Back