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
How to Store
- Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The noodles will keep soaking up broth, so it will thicken a bit over time.
- Freezer: The noodles will be much softer once thawed, so I suggest freezing the soup without the noodles, same as my other chicken noodle soup recipe. Cook the noodles separately and add them fresh when you're ready to serve. Freeze the soup in airtight containers for up to 3 months and thaw overnight in the fridge.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. If it's thick, add a splash of broth or water, then stir in your freshly cooked noodles and serve.
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