Homestyle Slow Cooker Chicken Noodle Soup
A comforting and nourishing chicken noodle soup made in a slow cooker, featuring tender chicken, savory broth, and perfectly cooked noodles.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 6 cups chicken broth (low sodium recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt and pepper to taste
- 2 cups egg noodles (uncooked)
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Gather all your ingredients. Chop the onions, carrots, and celery, and mince the garlic.
Sauté Aromatics
- In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onion until it becomes translucent, about 4-5 minutes. Add minced garlic and sauté for another 1-2 minutes, until fragrant.
Load the Slow Cooker
- Transfer the sautéed onion and garlic into the slow cooker. Place the boneless chicken breasts on top.
Add Vegetables and Broth
- Layer the sliced carrots and celery on top of the chicken. Pour in the chicken broth, ensuring the chicken is fully submerged. Add dried thyme, oregano, bay leaf, salt, and pepper to taste.
Slow Cook
- Cover the slow cooker with its lid and set it to cook on low for 6 hours or on high for 3 hours.
Shred the Chicken
- Once the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
Add Noodles and Peas
- Return the shredded chicken back to the slow cooker. Stir in the uncooked egg noodles and the frozen peas. Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
Final Seasoning and Serve
- Taste the soup and adjust seasoning with salt and pepper if needed. Discard the bay leaf before ladling the soup into bowls. Garnish with fresh chopped parsley.
Notes
This soup freezes beautifully. Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 3 months. Thaw overnight in the fridge and warm as needed.