Slow-Cooker Chicken Noodle Soup
A rich and creamy chicken noodle soup made effortlessly in your slow cooker, perfect for weeknight dinners and comfort on sick days.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Thighs work well for more flavor.
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt to taste
- Black pepper to taste
- 6 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream Or dairy-free options like unsweetened coconut cream or creamy oat milk.
- 2 cups egg noodles Or gluten-free pasta for a GF option.
- Fresh parsley chopped for garnish
Instructions
Preparation
- Place chicken breasts at the bottom of the slow cooker.
- Add chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
- Sprinkle dried thyme, dried parsley, salt, and black pepper over the vegetables.
- Pour chicken broth over everything, ensuring ingredients are submerged.
Cooking
- Cover and slow-cook on low for 6-7 hours or on high for 3-4 hours until chicken is very tender.
- Remove chicken to a cutting board, shred it with two forks, and return the shredded chicken to the slow cooker.
- Stir in heavy cream (or dairy-free substitute) until broth is creamy and smooth.
- Add egg noodles, switch slow cooker to high, and cook for an additional 25-30 minutes until noodles are tender.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
For firmer noodles, cook them separately and stir in before serving. For a lighter soup, replace heavy cream with half-and-half or use 2% milk with cornstarch.