Slow Cooker Chicken Noodle Soup
A comforting and hearty chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles, perfect for any day of the week.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth Use high-quality chicken broth for best flavor.
- 2 cups egg noodles You can substitute with whole wheat or gluten-free noodles if desired.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper Adjust according to personal preference.
- 1 cup frozen peas (optional)
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Pour in the chicken broth.
- Add the diced carrots, celery, chopped onion, and minced garlic.
- Sprinkle in the dried thyme and parsley.
- Season with salt and pepper to taste.
Cooking
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Half an hour before serving, remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir in the egg noodles and frozen peas (if using).
- Cook for an additional 20-30 minutes or until the noodles are tender.
- Adjust seasoning if necessary and serve warm.
Notes
Serve with crusty bread or a side salad. For added flavor, top with fresh parsley or a dash of black pepper.