Slow Cooker Chicken Corn Noodle Soup
A comforting and hearty slow cooker chicken corn noodle soup made with tender chicken, sweet corn, and soft noodles in a flavorful broth. Perfect for an easy, hands-off meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 cup water
1 cup frozen corn kernels
1 medium carrot, peeled and diced
1 celery stalk, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
6 ounces egg noodles
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat. Add chopped onion, diced carrot, and diced celery. Cook for 4-5 minutes until vegetables soften.
Transfer the sautéed vegetables to the slow cooker.
Add the chicken breasts, chicken broth, water, frozen corn, minced garlic, dried thyme, dried parsley, salt, and black pepper to the slow cooker. Stir gently to combine.
Cover and cook on low for 4 hours.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir in the egg noodles.
Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.