Slow Cooker Chicken Noodle Soup Recipe
This Slow Cooker Chicken Noodle Soup recipe is a soul warming crockpot soup filled with intense and flavorful chicken flavor, vegetables galore and tender egg noodles.
Servings: 10 servings
Calories: 275kcal
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or chicken thighs
- 1 cup diced onions
- 1 cup chopped celery
- 1 ½ cup diced carrots
- 1 ½ teaspoons minced garlic
- 2 chicken bouillon cubes
- Optional: 1/4- 1/2 teaspoon tumeric
- 6 cups chicken broth or chicken stock for even more flavor
- 1 large bag egg noodles
- Garnish: fresh chopped parsley
Instructions
- Add chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and tumeric if using, to slow cooker.
- Pour chicken broth over ingredients and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through.
- Remove chicken from broth. Using two forks, shred the chicken then add back into the broth.
- Next add egg noodles and parsley if using and cook for an additional 10-15 minutes or until noodles are tender then serve.
Notes
Store leftovers after completely cooling in an airtight container in the fridge for up to five days. I don't recommend freezing because the noodles will end up overly soft. Reheat in a saucepan on the stove.
Use skinless chicken to avoid excess fat in your slow cooker chicken soup.
You can freeze the chicken soup without the noodles. If you are planning to freeze leftovers, cook the noodles separately and add them to each bowl of soup. Then you can freeze the remaining chicken soup in a freezer-safe container for up to three months. When you reheat the thawed out soup you can add freshly cooked noodles to the pot.
Nutrition
Calories: 275kcal | Carbohydrates: 36g | Protein: 21g | Fat: 4g | Cholesterol: 81mg | Sodium: 627mg | Potassium: 586mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3300IU | Vitamin C: 13.4mg | Calcium: 42mg | Iron: 1.5mg