Slow Cooker Chicken Noodle Soup

5 from 1 vote

This slow cooker chicken noodle soup recipe is healthy, easy to make, flavorful, and filled with tender chicken, carrots, celery, and perfectly cooked noodles.

Prep Time15

Cook Time4

Total Time4 15

Course: Soups

Cuisine: American

Keyword: chicken noodle soup, chicken noodle soup recipe slow cooker, slow cooker chicken noodle soup

Servings: servings

Author: Shawna Clark

Equipment

slow cooker

Ingredients

1 ½ pounds boneless, skinless chicken breasts
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper
1 medium onion diced
1 pound carrots sliced
3-5 celery stalks sliced
3 garlic cloves minced
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 bay leaf
6 cups low-sodium chicken broth
1 cup dried wide or extra-wide egg noodles or noodles of choice
fresh parsley for serving
lemon wedges optional for serving

Instructions

Chop the fresh thyme, rosemary, and optional parsley.
Pat the chicken breasts dry with paper towels. Then, lightly season both sides of the chicken with salt and pepper.
Place the seasoned chicken, diced onion, sliced carrots, sliced celery, minced garlic, thyme, rosemary, bay leaf, and chicken broth in the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks or your preferred method. Once shredded, add it back to the slow cooker.
Stir in the egg noodles, cover, and cook on high for 10-20 minutes, depending on the noodles, until they are tender.
Turn off the slow cooker and remove the bay leaf. Ladle the soup into bowls, and garnish with fresh chopped parsley and a squeeze of lemon juice if desired.

Video

Notes

Garlic Options: Fresh garlic really elevates the flavor. Use 3 cloves, minced. If you don’t have fresh garlic, substitute with 1 teaspoon pre-minced garlic or 1/4 teaspoon of garlic powder.
Egg Noodles: For a classic chicken noodle soup, use one cup of egg noodles. Or, you can omit the noodles for a lower-carb option or swap them for zucchini noodles, quinoa, or rice.
Adjust the Seasoning: Always taste your soup at the end and add more salt or pepper as needed. This ensures the flavors are perfectly balanced before serving.

WW Points: 1 point per serving, each serving is about 1 ½ cups of soup

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition