Slow Cooker Chicken Noodle Soup
A comforting and hearty slow cooker chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles simmered to perfection.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
8 cups low sodium chicken broth
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces egg noodles
2 tablespoons olive oil
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and sauté for 3-4 minutes until softened.
Place the chicken breasts in the slow cooker. Add the sautéed onion and garlic, sliced carrots, sliced celery, chicken broth, dried thyme, dried parsley, salt, and black pepper.
Cover and cook on low for 6 hours or until the chicken is fully cooked and vegetables are tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Add the egg noodles to the slow cooker and stir to combine. Return the shredded chicken to the slow cooker.
Cover and cook on high for an additional 15 minutes or until the noodles are tender.
Stir the soup well, taste, and adjust seasoning with additional salt and pepper if needed.
Serve hot.