This time of year when we are all getting colds, I like to serve Chicken Noodle Soup pretty frequently. This is my go-to recipe when I use the slow cooker. It’s a simple recipe, but my tip is to take out the chicken after about 4 hours or it will get really tough.
If you aren’t ready to serve the soup after 4 hours of cooking, store the shredded chicken in the refrigerator until it’s time to add the noodles (10 minutes before serving) and add it back to the slow cooker to reheat. Continue cooking the broth for up to 8 hours.
Slow Cooker Chicken Noodle Soup
1-2 pounds boneless, skinless chicken breasts
2 cups carrots, sliced
1 medium yellow onion, diced
3 stalks celery, chopped
½ teaspoon dried thyme* (can sub 1 1/2 teaspoons poultry seasoning for spices*)
½ teaspoon dried rosemary*
½ teaspoon dried sage*
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
6 cups low sodium chicken broth
2 cups uncooked egg noodles
2 tablespoons chopped fresh parsley
In a slow cooker, add in whole chicken breasts, carrots, onion, celery, thyme, rosemary, sage, salt, pepper, and bay leaf. Add chicken broth to cover (add water if you need more liquid).
Cook on low for 4-5 hours. Remove chicken and shred. If you’re not ready to serve the soup, store chicken in the refrigerator until 10 minutes before serving. Allow the broth to continue to cook.
Place chicken back into slow cooker and add in egg noodles. Cover and cook on high just until noodles are tender, 5-10 minutes. Add parsley and serve with crackers.