Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup is hearty and delicious. With plenty of veggies and yummy noodles in a flavorful broth. This chicken soup is comforting and filling.
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Servings: 6 - 8
Calories: 225kcal
Equipment
- 6 quart Slow Cooker
Ingredients
- 1 Sweet Onion, diced
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 large Bay Leaf
- 1 teaspoon Fresh Thyme Leaves (or ½ teaspoon dried)
- ½ teaspoon Poultry Seasoning
- ½ teaspoon Dried Rubbed Sage
- 1 teaspoon Fresh Rosemary Leaves (or ½ teaspoon dried)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 ½ pounds Boneless-Skinless Chicken Thighs (or Chicken Breasts)
- 4 cloves Garlic pressed or minced
- 6 cups Chicken Broth
- 1 Tablespoon Better Than Bouillon® (or 2 teaspoons bouillon granules)
To Finish
- 4 ounces Wide Egg Noodles
- ¼ cup Chopped Parsley
- 2 Green Onions chopped
Instructions
- In a 6-quart slow cooker add the onion, carrot, celery, bay leaf, rosemary, thyme, sage, and poultry seasoning. Mix together.
- Add the chicken pieces on top of the vegetables.
- Sprinkle the salt, pepper, garlic powder, onion powder on the chicken.
- Add the garlic to the slow cooker.
- Pour the chicken broth into the slow cooker.
- Add the bouillon to the slow cooker. Use a fork to stir and dissolve it.
- Cover the slow cooker and cook on Low for 5-6 hours.
- Remove the chicken with tongs and place it on a dish. Shred the chicken using 2 forks, cover it and set aside.
- Add the egg noodles. Stir them in. Cover the slow cooker and cook the noodles for 10-15 minutes, or until they are done.
- Add the shredded chicken back into the crock.
- Add the chopped parsley and stir it in.
- Serve the soup hot with some green onions sprinkled on top, with some nice crusty bread.
Notes
You can use different cuts of chicken as well as different vegetables in this soup recipe. Please see the blog post for a list.
Nutrition
Calories: 225kcal