Slow Cooker Chicken Noodle Soup
Ingredients
- 1yellow onion
$0.32
- 3 clovegarlic
$0.24
- ½ lbcarrots
$0.30
- 4ribs celery
$0.43
- 2split chicken breasts*
2-2.5 lbs. total
- 1 tspbasil
$0.10
- 1 tbspparsley
$0.30
- ½ tspthyme
$0.05
- 1bay leaf
$0.15
- ¼ tspblack pepper
$0.05
- 8 cwater
$0.00
- 6 ozwide egg noodles
$0.68
- 1 tbspsalt (or
- ¼ cfresh parsley
$0.20
Directions
- 1
Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a 6 quart slow cooker or crock pot.
- 2
Remove the skin from the bone-in split chicken breasts, then place them on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.
- 3
Pour 8 cups of water over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
- 4
After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, with the heat turned on to high.
- 5
Use two forks to remove the chicken meat from the bones, shredding the meat as you go. Return the meat to the slow cooker and stir to combine with the soup. The noodles should be tender after about 8-10 minutes of being in the soup (this may take a few minutes longer if the slow cooker was previously set to low).
- 6
Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt. The true flavor of the soup will not be pronounced until it is properly salted. Start with 1 tsp salt, adding more until the soup is bold and flavorful. I use about 1 Tbsp (3 tsp). Finally, stir in a handful of chopped parsley for garnish just before serving.
Slow Cooker Chicken Noodle Soup
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About this Recipe
Craving a bowl of warm, comforting goodness that practically makes itself? This Slow Cooker Chicken Noodle Soup is your answer, offering a truly easy and soothing meal perfect for chilly evenings. It's designed to fill you up and warm you from the inside out.
Why This Recipe Works
The magic of the slow cooker transforms simple, wholesome ingredients into a rich, flavorful broth and incredibly tender chicken with minimal effort. This easy recipe is the ultimate set-it-and-forget-it solution for a hearty, homemade classic. It develops deep flavors over hours, resulting in a robust soup that tastes like it simmered all day without you having to stand over the stove.
What to Expect
Prepare for a deeply satisfying experience. You'll enjoy succulent, shredded chicken nestled among perfectly cooked wide egg noodles, all swimming in an aromatic broth brimming with the classic flavors of onion, garlic, carrots, and celery. These foundational vegetables are subtly enhanced by dried basil, parsley, thyme, and a bay leaf, creating a comforting aroma that fills your kitchen. This incredibly easy recipe promises a robust yet soothing taste, delivering a homemade meal that evokes nostalgic goodness.
Customization & Variations
Feel free to tailor this classic to your liking. While split chicken breasts are called for, boneless, skinless chicken thighs can also be used for a slightly richer flavor. For the noodles, you can experiment with other small pasta shapes like ditalini or elbow macaroni, adding them in the final stages of cooking to ensure they don't become mushy. You can also stir in some fresh spinach or frozen peas during the last few minutes for an extra boost of greens.
Serving & Context
This nourishing Slow Cooker Chicken Noodle Soup is ideal for a cozy family dinner on a cold night or a comforting meal when you need something simple and satisfying. Serve it alongside some crusty bread for dipping, or a simple green salad for a complete and wholesome meal.