Imagine a comforting bowl of slow cooker chicken noodle soup, where tender chicken mingles with vibrant carrots, celery, and aromatic herbs, creating a warm, inviting aroma.
This easy-to-make classic brings a sense of cozy indulgence, perfect for any day you need a little extra comfort.
As the ingredients slowly meld together, they transform into a heartwarming soup that feels like a hug in a bowl.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 slow cooker
- 1 cutting board
- 1 knife
- 1 ladle
- 1 mixing spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Slow Cooker Chicken Noodle Soup, you can follow this timeline:
1. Reading Time: Allocate 5 minutes to thoroughly read through the recipe and gather all the necessary ingredients and equipment.
2. Prep Work (15 minutes):
- 0:00 – 5:00: Gather and measure all ingredients.
- 5:00 – 10:00: Slice the carrots and celery, dice the onion, and mince the garlic.
- 10:00 – 15:00: Place the chicken breasts in the slow cooker and add the chicken broth, sliced carrots, celery, diced onion, and minced garlic.
3. Initial Cooking (6 hours on low):
– 15:00 – 6:15:00: Season with salt, pepper, thyme, and rosemary. Cover and set the slow cooker to cook on low for 6 hours.
4. Midway Cooking (5 minutes):
– 6:15:00 – 6:20:00: After 6 hours, remove the chicken from the slow cooker and shred it using two forks.
5. Final Cooking (1 hour on high):
– 6:20:00 – 7:20:00: Return the shredded chicken to the slow cooker, add the egg noodles, and set to cook on high for an additional hour.
6. Finishing Touches (5 minutes):
– 7:20:00 – 7:25:00: Stir in the fresh parsley before serving.
7. Resting Time (10 minutes):
– 7:25:00 – 7:35:00: Allow the soup to rest for 10 minutes for flavors to meld.
Recipe Instructions
Place the chicken breasts in the slow cooker.
Pour the chicken broth over the chicken.
Add carrots, celery, onion, and garlic to the slow cooker.
Season with salt, pepper, thyme, and rosemary.
Cover and cook on low for 6 hours.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker.
Add egg noodles to the slow cooker.
Cover and cook on high for 1 additional hour.
Stir in fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread for a satisfying and comforting meal.
- Side Salad: Serve with a fresh green salad to add a crisp contrast and additional nutrients to the meal.
- Crackers: Offer some buttery or salted crackers alongside for a crunchy texture that complements the soup.
- Grilled Cheese Sandwich: Enjoy with a classic grilled cheese sandwich for a nostalgic and hearty combination.
- Pickled Vegetables: Add a tangy and invigorating element by serving with a side of pickled vegetables.
Storage
To store Slow Cooker Chicken Noodle Soup, let it cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 3 days.
Or freeze for up to 3 months.
Freezing
To freeze Slow Cooker Chicken Noodle Soup, cool it completely.
Then, store in airtight containers. Leave space for expansion.
Label with the date. Consume within 3 months for best quality.
Reheating
To reheat Slow Cooker Chicken Noodle Soup, gently warm it on the stovetop over medium heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval.
Final Thoughts
Making Slow Cooker Chicken Noodle Soup is a comforting and easy way to enjoy a homemade meal.
The slow cooker does most of the work, allowing flavors to meld together beautifully.
For added depth, consider sautéing the vegetables before adding them to the slow cooker.
You can experiment with different types of noodles or even substitute rice for a unique twist.
Remember to adjust the seasoning to your liking towards the end. Enjoy your warm, hearty bowl of soup!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts?
You can substitute chicken thighs for chicken breasts. Use equivalent weight, approximately 1 pound. Thighs contribute additional flavor and moisture due to higher fat content. Adjust seasoning if necessary, as thighs might enhance the overall richness of the soup.
How Can I Make the Soup Gluten-Free?
To make the soup gluten-free, substitute egg noodles with 2 cups gluten-free pasta. Verify broth contains no gluten. Confirm all other ingredients are certified gluten-free. Follow original instructions, maintaining precise measurements for consistency and flavor integrity.
What Can I Substitute for Fresh Parsley?
You can substitute fresh parsley with 2 tablespoons of chopped fresh cilantro or 1 tablespoon of dried parsley. Confirm even distribution to maintain flavor balance. Adjust according to preference to enhance the dish’s aromatic profile.
Is It Possible to Make This Soup Vegan?
You can make the soup vegan by substituting 1 pound of boneless, skinless chicken breasts with 1 pound of firm tofu, and replacing 8 cups of chicken broth with 8 cups of vegetable broth. Adjust seasonings accordingly.
Can I Add Other Vegetables to the Soup?
Absolutely, you can incorporate additional vegetables. Consider adding 1 cup diced bell peppers or 1 cup chopped zucchini. Guarantee uniform cutting for even cooking. Adjust seasoning by increasing salt and pepper by 1/4 teaspoon to enhance flavor.
Slow Cooker Chicken Noodle Soup
Equipment
- 1 slow cooker
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 Mixing spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups carrots sliced
- 2 cups celery sliced
- 1 cup onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups egg noodles
- 2 tablespoons fresh parsley chopped
Instructions
- Place the chicken breasts in the slow cooker.
- Pour the chicken broth over the chicken.
- Add carrots, celery, onion, and garlic to the slow cooker.
- Season with salt, pepper, thyme, and rosemary.
- Cover and cook on low for 6 hours.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Add egg noodles to the slow cooker.
- Cover and cook on high for 1 additional hour.
- Stir in fresh parsley before serving.
Notes
