Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup is total comfort food. Throw a few ingredients into a saucepan and keep your house smelling like heaven all day long!

Chicken noodle soup is a classic American comfort food. We eat it when we’re sick, when it’s stormy outside, or when we need a pick-me-up. If you’ve been following us for a while, you know we make things from scratch. There’s nothing quite as satisfying as homemade chicken noodle soup with fresh veggies, real chicken breast cubes, and egg noodles.

We already have a popular stovetop chicken noodle soup recipe, but we wanted to offer a slow cooker version as well. There’s nothing more satisfying than knowing that a dinner you made from scratch took no effort at all. Not to mention, your house will smell absolutely amazing when the chicken and veggies cook low and slow all day long.

• Can I use other chicken pieces in my slow cooker chicken noodle soup?

  Yes, other cuts of meat can be used in place of chicken breast. You can use thighs and drumsticks, or even a whole chicken. The cooking time will remain the same. Note that chicken skin doesn’t do well in the slow cooker, the meat needs to be removed from the saucepan to remove the skin and bones and shred the meat. Some fat and skin may get into the soup.

• Noodle options: dry pasta, frozen, or homemade

  When it comes to chicken noodle soup, you have several types of noodles to choose from.

  • dry pasta is an inexpensive and convenient option that comes in a variety of shapes. You’re looking for dry wide egg noodles that can be flat and wide, or slightly curled.

  • Frozen Homemade Egg Noodles Usually more expensive than dry pasta, but still a convenient option. This noodle keeps well in soups and is perfect for leftovers or frozen leftovers.

  • Fresh Homemade Egg Noodles It is, of course, the classic choice. They’re not as convenient as dried or frozen pasta, but they’re still simple to make. You need to start making them about 45 minutes before you want to eat them.

• How to keep noodles from becoming mushy?

  When using dry pasta, place the noodles in the slow cooker about 15 minutes before serving. Don’t let them sit in the pan longer than they have been in the pan or the noodles will start to get mushy. Another option is to cook the noodles individually on the stove and add them to the soup when ready to serve. Homemade egg noodles (fresh or frozen) are less likely to become mushy.

• How can I adjust the salt to make this recipe low sodium friendly?

  Opt for low-sodium chicken broth, which gives you more control over seasoning. You can then add salt according to your personal taste preference and needs.

• Freezing Instructions:

  Chicken Noodle Soup is great for freezing. You can make a big batch and freeze the rest. Let the soup cool down before freezing. We prefer to freeze our produce in gallon-sized resealable plastic freezer bags because it lays flat. Not only is this convenient for the freezer, it also helps the soup defrost faster so it can be reheated and served. We just break it up and put it in a saucepan or pot and reheat over medium-low heat. Because the noodles can get mushy, we prefer to use frozen homemade egg noodles, which hold the noodles better.

If you liked this recipe, you might be interested in these other delicious soup recipes:

Slow Cooker Chicken Noodle Soup is total comfort food. Throw a few ingredients into a saucepan and keep your house smelling like heaven all day long!

Preparation time 15 minute

cooking time 8 Hour

total time 8 Hour 15 minute

raw material

1x2 times3 times

• 2 pound Boneless Skinless Chicken Breasts Trimmed
• 1 white onion diced
• 1 cup Carrots (cut into chunks
• 1 cup sliced ​​celery
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 8 cup low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 12 ounce egg noodles
• salt and pepper to try
• 3 tablespoon fresh chopped parsley

instruct

• Place chicken breasts in the bottom of a 6- to 8-quart slow cooker. Top with onions, carrots, celery, ginger, and garlic. Pour in the chicken broth and add the thyme and oregano.

• Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken with a fork.

• Stir in egg noodles and cover. Cook on high for 12 to 15 minutes, until the egg noodles are tender and cooked through. Taste and season with salt and pepper. Stir in parsley and serve immediately.

Calories: 405kcal | carbohydrate: 44G | protein: 41G | fat: 7G | Saturated fat: 2G | cholesterol: 144mg | sodium: 217mg | Potassium: 821mg | fiber: 3G | sugar: 2G | Vitamin A: 3889unit | Vitamin C: 6mg | calcium: 52mg | iron: 2mg