Slow Cooker Chicken Noodle Soup
A comforting dish that brings together tender chicken, fresh vegetables, and hearty egg noodles, simmered to create a delicious flavor perfect for chilly days.
Ingredients
Base Ingredients
- 2 cups cooked chicken, shredded Any type of cooked chicken works
- 6 cups chicken broth Low-sodium broth can be used
Vegetables
- 1 cup carrots, sliced Fresh slices for best flavor
- 1 cup celery, sliced Fresh slices enhance the taste
- 1 medium onion, chopped
- 3 cloves garlic, minced Infuses the broth with flavor
Seasonings
- 1 teaspoon thyme
- 1 teaspoon salt Adjust according to broth used
- 1/2 teaspoon black pepper Adjust to taste
Pasta
- 2 cups egg noodles Add about 30 minutes before serving
Garnish
- to taste Fresh parsley For garnish
Instructions
Preparation
- Gather all your ingredients.
- Add the shredded chicken to the slow cooker.
- Pour in the chicken broth, ensuring all chicken is well-covered.
- Slice the carrots and celery, chop the onion, and mince the garlic.
- Add the chopped vegetables to the slow cooker.
- Sprinkle in thyme, salt, and black pepper.
Cooking
- Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
- 30 minutes before serving, add the egg noodles and stir gently.
- Once noodles are tender, serve the soup in bowls garnished with fresh parsley.
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Notes
For a thicker soup, mash some of the potatoes or use a cornstarch slurry. You can also customize the soup by adding different vegetables or using vegetable broth instead of chicken broth.