Slow Cooker Chicken Noodle Soup - Classic and comforting chicken noodle soup with loads of juicy chicken, tender noodles, carrots, celery, and seasoned to perfection so that it tastes just like grandma used to make it! But this recipe is made with EASE and convenience in mind by using your Crock-Pot. Just add the ingredients, set it and forget it, and your soup will taste AMAZING!
¾ to 1poundboneless skinless chicken breastsabout 3 medium/average chicken breasts; chicken thighs may be substituted*
1cupcarrotspeeled and sliced thin (about 1 1/2 large carrots)
1cupcelerysliced thin (about 2 stalks)
1cupsweet Vidalia or yellow onionpeeled and diced small (about 1 medium onion)
2garlic clovesfinely minced
2bay leaves
1teaspoonsaltor to taste (likely you will need more)
1teaspoonfreshly ground black pepperor to taste
1teaspoonfresh thymeabout 2 to 3 fresh sprigs thyme or 1/2 teaspoon dried thyme
½teaspoondried oreganoor 1 teaspoon fresh oregano
64ounces8 cups reduced sodium chicken broth, plus more if desired
12ounceswide egg noodlesor your favorite noodles or pasta
1tablespoonfreshly squeezed lemon juiceoptional but highly recommended
3 to 4tablespoonsfresh parsleyfinely minced; optional for garnishing
Instructions
To a 6-quart to 7-quart slow cooker, evenly drizzle the olive oil over the bottom, and then add the chicken breasts, carrrots, celery, onions, garlic, bay leaves, salt, pepper, thyme, oregano, evenly pour the chicken broth, and stir.
Place the lid on top and slow cook on HIGH for about 4 hours, or until chicken is done. Alternatively, you can slow on LOW for about 6 to 7 hours, or until chicken is done. Tip - All slow cookers vary in their heat output and it's not an exact science, and if yo'ure using closer to a pound of chicken rather than three-quarters, or your kitchen is very cold because it's winter, it could take longer. Always cook until the chicken is cooked until 165F as measured by an instant read digital thermometer.
Remove the cooked chicken breasts, place them on a cutting board, and shred the meat with two forks, or wear rubber gloves for washing dishes because the chicken is hot, and shred it with your hands. You can also shred it with a mixer if you prefer although I don't bother.
Add the shredded chicken back into the slow cooker, add the wide egg noodles, stir, cover with the lid, and cook for an additional 20 minutes on HIGH, or as needed so that the noodles are tender and done.
Squeeze the lemon juice, stir, and taste the soup, and make any necessary seasoning adjustments, as desired. Tips - If your soup tastes as all flat, boring, or just not quite there, it likely needs more salt, so don't be afraid to add it. Because I use reduced sodium chicken broth, I usually add another 2 to 3 teaspoons of salt. I realize it may seem like a lot, but when you consider you're working with and seasoning about 4 pounds of food in the slow cooker, it's not really 'that' much.
Remove the bay leaves and fresh thyme sprigs if you used fresh, whole sprigs of thyme.
Add the parsley, to taste, stir, and serve.
Extra soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave, as desired. Tip - I store leftover soup in freezer and microwave-safe individual-sized containers for ease so you and just grab and heat; plus by stacking them I find they take up less refrigerator space than a big container.
Notes
*You can use boneless skinless chicken thighs rather than breasts if preferred. You won't need to take them out to shred them because the meat is fattier and more tender, it will likely just start falling apart on it's own as you stir the pot, or gently nudge it along by prodding it with a soft-tipped spatula. I use 3 average-sized chicken breasts (about 5 ounces a piece). Somewhere in the range of 12 to 16 ounces total (3/4 to 1 pound) of raw chicken is what I recommend. If the chicken breasts are very thick, halve them with a knife before adding them.