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Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup simmers chicken thighs and vegetables in savory broth, then finishes with tender wide egg noodles. Shredded chicken and fresh parsley make each bowl hearty and comforting.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Stand 5 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 3 carrots medium, peeled and sliced 1/4 inch thick
  • 3 celery ribs, sliced
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the chicken, broth, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part and is tender.
  3. Transfer the chicken to a cutting board.
  4. Remove the bay leaf.
  5. Stir the noodles into the slow cooker, cover, and cook on HIGH for 20 to 30 minutes, until the noodles are tender.
  6. Shred the chicken with two forks and return it to the slow cooker.
  7. Stir in the parsley.
  8. Cover and let stand for 5 minutes before serving.

Notes

For tender noodles, add them only after the chicken is cooked. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften when reheated. For a gluten-free option, use gluten-free noodles.