Description
This comforting slow cooker chicken noodle soup is a true set-and-forget meal that develops deep, complex flavors through gentle, long-term braising. By cooking the chicken and aromatics slowly, you achieve tender meat and a rich broth, while adding the egg noodles in the final stage ensures they remain perfectly al dente. It is the ultimate nourishing bowl of goodness for a busy family dinner, bringing restaurant-quality comfort to your home kitchen with minimal hands-on effort.
Ingredients
1.5 lbs Boneless, skinless chicken breast
3 large Carrots, diced into half-moons
3 stalks Celery, sliced thinly
1 medium Yellow onion, finely diced
3 cloves Garlic, minced
6 cups Low sodium chicken broth
1 teaspoon Dried thyme
4 ounces Egg noodles
Instructions
Combine chicken breasts, carrots, celery, onion, garlic, chicken broth, and dried thyme in the slow cooker insert.
Cover the slow cooker with the lid and set to cook on high for 3 to 4 hours.
Remove the cooked chicken breasts once they reach an internal temperature of 165 degrees Fahrenheit.
Shred the chicken into bite-sized pieces using two forks on a clean cutting board.
Add the shredded chicken back into the slow cooker along with the uncooked egg noodles.
Cook for an additional 15 to 20 minutes until the noodles achieve a tender texture.
Notes
Ensure chicken is fully cooked through before shredding. You may adjust the broth amount if you prefer a thicker soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the noodles have absorbed too much broth.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg