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 black pepper
1/2 teaspoon salt
2 cups egg noodles
2 tablespoons olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion, sliced carrots, and sliced celery to the skillet and cook for 3-4 minutes until slightly softened.
Transfer the cooked vegetables to the slow cooker.
Place the chicken breasts in the slow cooker on top of the vegetables.
Add minced garlic, dried thyme, dried parsley, salt, black pepper, and chicken broth to the slow cooker.
Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the egg noodles to the slow cooker and stir well.
Cover and cook on high for 15 minutes or until the noodles are tender.
Stir the soup before serving and adjust seasoning with salt and pepper if needed.