Slow Cooker Chicken Noodle Soup
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Slow Cooker Chicken Noodle Soup is oh so comforting on a cold winter day! You just can’t beat a homemade slow cooker soup. This chicken noodle soup recipe is wholesome, kid-friendly, and so easy to make!
Chicken Noodle Soup in the Slow Cooker
Isn’t it the worst when one day, all of the sudden, out of no where, your throat starts hurting like mad… and then it continues to burn for like 3 days straight until you start losing your voice.
Yeah, I hate colds and sore throats and this last one has been a killer (but lets not whine about it because life goes on, right).
I think I’m finally getting to the end of it though. Don’t you just wish you were sitting next to me right now :)?
What are the first things on the menu on sick days? Fruit smoothies, Ricolla cough drops, ice water, more ice water, chocolate (because chocolate is the cure for everything) and of course chicken noodle soup.
Isn’t it just one of those things that you always remember having growing up when you were sick (and Sprite; recently I was told by my kids’ Pediatrician that Sprite can make things worse – oops. But it tastes so good when your sick.)
Ingredients for This Recipe
- Boneless, skinless chicken breast or thighs
- Veggies including carrots, yellow onion, celery and garlic
- Extra-virgin olive oil
- Low-sodium chicken broth
- 1 cup water
- Dried herbs including thyme, rosemary, sage, celery seed, and bay leaves
- Salt and freshly ground black pepper, to taste
- Wide egg noodles
- Fresh parsley
- Lemon
Scroll below for printable recipe.
How to Make This Crockpot Chicken Noodle Soup
- To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.
- Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
- Cover and cook on low heat 6 – 7 hours.
- Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.
- Meanwhile, add egg noodles and parsley to slow cooker.
- Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
- Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
Perfect Soup for a Sick Day
Even though I wasn’t feeling great, I knew I needed chicken noodle soup so I decided to make a simple version (the most labor intensive part is veggie chopping and could we really even label that as labor intensive or more stress relieving?).
This soup is a classic and even hearty chicken noodle soup that takes minimal effort yet yields tender chicken, soft veggies and delicious results. This recipe is one you’ll want to have handy for cold winter days, the not feeling so fabulous days, the hectic days and of course any day you just want an easy and satisfying meal.
Just be warned, once you make homemade chicken noodle soup, you’ll never buy it canned again.
One of my favorite sides to serve with this is warm from the oven, homemade white bread with whipped butter for a complete homestyle meal. Enjoy!
More Crockpot Soups You Might Like
- Slow Cooker Baked Potato Soup
- Slow Cooker Beef Stew
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Broccoli Cheese Soup
- Slow Cooker Creamy Tomato Basil Tortellini Soup
Follow Cooking Classy
Slow Cooker Chicken Noodle Soup
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 5 medium carrots , peeled and chopped fairly thin (1 3/4 cups)
- 1 medium yellow onion , finely chopped (1 1/2 cups)
- 4 stalks celery , chopped fairly thin (1 1/4 cups)
- 3 - 5 cloves garlic , minced
- 3 Tbsp extra virgin olive oil
- 6 cups low-sodium chicken broth (3 - 15 oz cans)
- 1 cup water
- 3/4 tsp dried thyme
- 1/2 tsp dried rosemary , crushed
- 1/2 tsp dried sage (optional)
- 1/4 tsp celery seed , finely crushed
- 2 bay leaves
- Salt and freshly ground black pepper , to taste
- 2 cups uncooked wide egg noodles
- 1/4 cup chopped fresh parsley
- 1 Tbsp fresh lemon juice
- Saltine crackers or parmesan cheese , for serving (optional)
Instructions
- To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.
- Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
- Cover and cook on low heat 6 - 7 hours.
- Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.
- Meanwhile, add egg noodles and parsley to slow cooker.
- Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
- Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
- Recipe Source: Cooking Classy