Slow Cooker Chicken Noodle Soup
A comforting slow-cooker chicken noodle soup with tender shredded chicken, wide egg noodles, and a clear golden broth perfumed with thyme and parsley.
- Prep Time: 15 minutes
- Cook Time: 3–8 hours (depends on LOW or HIGH)
- Total Time: 3–8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
1½ lb boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 large carrots, peeled and sliced into coins
3 ribs celery, sliced into crescents
1 medium yellow onion, diced
3–4 cloves garlic, minced
½ tsp dried thyme
1 bay leaf
2 cups wide egg noodles
2 tbsp chopped fresh parsley
Kosher salt and black pepper, to taste
Instructions
1. Add chicken, carrots, celery, onion, garlic, thyme, bay leaf, and broth to a 6-quart slow cooker; cover.
2. Cook on LOW 6–8 hours or HIGH 3–4 hours until chicken reaches 165°F and shreds easily.
3. Remove chicken, shred with two forks, return to the cooker; stir in egg noodles and cook until just tender (10–20 minutes).
4. Remove bay leaf, finish with chopped parsley, season with salt and pepper, and serve.
Notes
Use low-sodium broth and adjust salt at the end.
For best texture, store without noodles and add fresh when reheating.
Swap thighs for juicier results or breasts for a leaner soup.