A simple, soothing slow cooker chicken noodle soup made with tender chicken, hearty vegetables, and egg noodles in a light broth. Perfect for recovery days, cozy nights, or anytime you need comfort food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1.5–2 lbs boneless, skinless chicken thighs or breasts
3 carrots, sliced
3 celery stalks, chopped
1 medium onion, diced
2–3 garlic cloves, minced
8 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves
Salt and black pepper, to taste
4 cups wide egg noodles
1–2 tbsp lemon juice
Fresh chopped parsley (optional)
Instructions
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Add carrots, celery, onion, and garlic to a 6-quart slow cooker.
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Place chicken on top and sprinkle with thyme. Add bay leaves.
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Pour in broth and season lightly. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred it with two forks, and return it to the soup.
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Add noodles and cook on HIGH for 15–20 minutes until tender.
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Stir in lemon juice and parsley, if desired. Adjust seasoning.
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Serve warm and enjoy.