Slow Cooker Chicken Noodle Soup

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 Slow Cooker Chicken Noodle Soup- This soup is packed full of chicken, carrots, celery and noodles.  It's a classic chicken noodle soup made right in your slow cooker (crock pot). 

It's cold outside!  Have some soup! 🥣 

Ingredients Needed

• Chicken
• Egg noodles
• Chicken broth
• Oil
• Celery
• Carrots
• Minced onion + garlic
• Parsley
• Salt/Pepper

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Recipe Notes

• Chicken:  Yes, you can use frozen chicken.  No, it won't be a problem.  You may just need to increase your cooking time by about 15 minutes.  Use about a pound of boneless chicken breast.  This could be 1 large breasts, 2 medium size or 3 small ones. 
• Egg Noodles: You can use regular, whole wheat or fresh egg noodles. If you use fresh, keep in mind that your cooking time will be a bit shorter.
• Minced Onion:  I don't normally put fresh onions in my dinner recipes.  This is due to some picky people that eat my dinner recipes. However, you can use it for this soup, if you wish.  A small yellow onion, chopped will work.  Add it in with the celery, carrots, etc.

Storage

Keep any leftovers in a covered container in the refrigerator.  It's best eaten within a week.

More For Your Slow Cooker

• Slow Cooker Pasta Meat Sauce
• Chicken and Stuffing Casserole
• Slow Cooker Easy Sesame Chicken
• Strawberry Freezer Jam

 

Slow Cooker Chicken Noodle Soup

By Erin

Prep: 15 mins Cook: 4 hrs 30 mins Yield: 6 servings

This soup is packed full of chicken, carrots, celery and noodles. It's a classic chicken noodle soup made right in your slow cooker (crock pot).

Ingredients

• 1 lb boneless chicken breasts
• 1 1/2 cups baby carrots
• 1 cup celery, chopped
• 2 tsp minced garlic
• 1 TBSP minced onion
• 3 TBSP oil
• 6 cups chicken broth
• 2 cups dried egg noodles
• 1 TBSP dried parsley
• Salt and pepper, to taste

Instructions

1. Base Slow Cooker Build: Place the chicken breasts in the bottom of your slow cooker. Add the baby carrots, chopped celery, minced garlic, minced onion, oil, and chicken broth. Season with salt and pepper to your preference.
2. Slow Cook: Cover and cook on **Low** for 4 hours.
3. Shred Chicken: Carefully remove the chicken breasts from the slow cooker and transfer to a cutting board. Dice or shred the chicken into your desired bite-sized pieces.
4. Add Noodles and Finish: Stir the uncooked egg noodles and dried parsley directly into the slow cooker broth. Return the chopped or shredded chicken back to the cooker. Give everything a gentle stir, cover, and cook until the noodles are completely tender (this should take about 10 to 20 minutes).
5. Serve: Portion into bowls and serve immediately while hot.