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- 1 pound boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced - 2 stalks celery, sliced - 2 teaspoons dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 4 ounces egg noodles - 1 cup frozen peas - Fresh parsley, chopped (for garnish) To make this slow cooker chicken noodle soup, you need to gather some simple ingredients. Start with the chicken and broth. The chicken gives the soup its heartiness, while the broth brings flavor. Next, you’ll want to add fresh veggies. The onion, garlic, carrots, and celery add color and taste. Thyme and oregano bring warmth, and the bay leaf adds depth. Finally, the egg noodles and peas complete the dish. The noodles soak up the broth, making it cozy. Peas add a pop of color and sweetness. For the full recipe, check out the complete instructions to make this warm bowl of soup! - Place chicken breasts in the slow cooker. - Add chicken broth and water. First, I like to start with the chicken. I place the chicken breasts right at the bottom of the slow cooker. This helps them cook evenly and soak up all the flavors. Next, I pour in four cups of low-sodium chicken broth and two cups of water. This mix serves as the base for our soup and keeps it nice and moist. - Add onion, garlic, carrots, and celery. - Stir in thyme, oregano, and bay leaf. Now it's time to add some color and crunch! I chop one medium onion, three cloves of garlic, three medium carrots, and two stalks of celery. I toss all these veggies into the slow cooker. They will add great taste and texture. I then stir in two teaspoons of dried thyme, one teaspoon of dried oregano, and one bay leaf. These herbs bring warmth and depth to the soup. - Cover and cook on low for 6-8 hours, or high for 4-5 hours. - Shred chicken and return to the slow cooker. - Add egg noodles and peas. Next, I cover the slow cooker and set it to cook. If I have the time, I cook it on low for 6-8 hours. If I'm in a hurry, high for 4-5 hours works too. Once the chicken is tender, I take it out and shred it with two forks. Then I put the shredded chicken back into the pot. I add four ounces of egg noodles and one cup of frozen peas. This step makes the soup hearty and filling. I cover it again and let it cook for an extra 20-30 minutes, until the noodles are tender. - Adjust seasoning with salt and pepper. - Serve and garnish with parsley. Once everything is cooked, I taste the soup. I often add more salt and pepper to enhance the flavor. Before serving, I remember to take out the bay leaf. For a lovely finish, I sprinkle fresh parsley on top. This adds a pop of color and freshness. Now, it’s ready to enjoy! For the full recipe, click here. Use low-sodium broth. This helps you control the salt in your soup. You want a tasty soup, not a salty one. Each slow cooker cooks a bit differently. Adjust your cooking time based on your model. Some cook faster than others. Add a splash of lemon juice or vinegar. This gives your soup a nice tang. It wakes up the flavors and adds brightness. Fresh herbs are another great option. Try adding thyme or dill for more flavor. They make your soup taste fresh and vibrant. Pair your soup with crusty bread. It’s great for dipping and adds texture. A green salad also works well to balance the meal. For garnishes, think beyond just parsley. Croutons or a sprinkle of cheese can elevate your dish. They add crunch and richness, making each bite special. For the full recipe, check out the details above. {{image_2}} You can make small changes to boost nutrition. Try whole wheat egg noodles. They add fiber and make your soup heartier. If you want a lighter option, swap chicken for turkey. Turkey gives a similar taste with less fat. Adding new veggies can change the taste. Consider corn or green beans for extra color and crunch. You can also spice things up. Try adding dill for a fresh taste or paprika for a warm kick. These changes keep the soup exciting. Want a vegetarian twist? Chickpeas or white beans work well. They add protein and make the soup filling. If you're short on time, use leftover cooked chicken. Just shred it and toss it back into the pot. This makes prep quick and easy. For the full recipe, check out the details above. Enjoy making this comforting dish! After enjoying your soup, let it cool down. Then, transfer any leftovers into airtight containers. This helps keep the soup fresh. You can store it in the fridge for up to 3-4 days. Make sure to label the containers with the date. This way, you’ll know when to use them. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into portioned containers. Leave some space at the top, as soup expands when frozen. You can enjoy this tasty meal for months. When you're ready to eat, thaw it in the fridge overnight. This keeps it safe and tasty. To reheat your soup, you can use the stove or microwave. If you find the soup is too thick, add some extra broth. This helps reach the desired consistency. Heat until it’s warm all the way through. Stir well to mix the flavors back together. Enjoy the warmth and comfort of your homemade soup again! For the full recipe, check out the details above. Cooking chicken in a slow cooker takes time but is worth it. On low, it takes about 6 to 8 hours. On high, it will take about 4 to 5 hours. The chicken should be tender and cooked through. You can check it with a meat thermometer. The internal temperature should reach 165°F for safe eating. Yes, you can use frozen chicken breasts in this recipe. Just remember, it will take longer to cook. If cooking on low, allow for an extra hour. For high, add about 1 hour to the cooking time. Make sure the chicken cooks all the way through. Egg noodles work best for chicken noodle soup. They cook quickly and soak up the broth. You can also try other types like rotini or fusilli. If you use different noodles, check the cooking time. Adjust it to make sure they are tender in the soup. You can make this soup in advance. Just cool it down and store it in an airtight container. It will keep in the fridge for 3 to 4 days. To reheat, use the stove or microwave. Add a splash of broth if it gets too thick. This makes it easy to enjoy later! For the full recipe, check out the main article. This chicken noodle soup is easy to make and tastes great. You start with simple ingredients like chicken, broth, and fresh veggies. I shared step-by-step directions to guide you. You also learned tips on enhancing flavors and serving ideas. Incorporating healthy swaps and variations keeps it exciting. Storing leftovers means you can enjoy this meal later. This soup warms hearts and fills bellies. I hope you try it and make it your own. Cook well and enjoy every spoon!

Slow Cooker Chicken Noodle Soup

Warm up with a comforting bowl of hearty slow cooker chicken noodle soup! This delicious recipe features tender chicken, fresh veggies, and hearty egg noodles simmered to perfection. It's a simple, all-in-one meal that’s perfect for busy days. In just a few easy steps, you can create a family favorite that will fill your home with delightful aromas. Click through to discover how to make this cozy soup that's sure to be a hit at your table!
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups low-sodium chicken broth

2 cups water

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, sliced

2 teaspoons dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

4 ounces egg noodles

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Start by placing the chicken breasts at the bottom of the slow cooker.

    Pour the chicken broth and water over the chicken.

      Add the diced onion, minced garlic, sliced carrots, and sliced celery into the slow cooker.

        Stir in the dried thyme, dried oregano, bay leaf, salt, and pepper.

          Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is tender and cooked through.

            Once cooking time is complete, remove the chicken breasts and shred them using two forks.

              Return the shredded chicken back to the slow cooker.

                Stir in the egg noodles and frozen peas, cover, and cook for an additional 20-30 minutes on high, until the noodles are tender.

                  Taste the soup and adjust seasoning with additional salt and pepper, if necessary.

                    Before serving, remove the bay leaf and sprinkle fresh parsley on top for garnish.

                      Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6

                        - Presentation Tips: Ladle the soup into bowls and garnish with additional parsley. Serve with crusty bread on the side for a heartier meal!