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Slow Cooker Chicken Noodle Soup

A comforting bowl of Slow Cooker Chicken Noodle Soup featuring tender chicken, juicy carrots, and egg noodles, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Halal-friendly chicken
  • 4 cups chicken broth
  • 3 pieces carrots, sliced
  • 3 pieces celery stalks, sliced
  • 1 pieces onion, chopped
  • 2 cloves garlic, minced
Seasoning
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper, to taste
Pasta and Optional Ingredients
  • 8 oz egg noodles
  • 2 cups spinach optional

Method
 

Preparation
  1. Start by chopping the onion, garlic, carrots, and celery.
  2. Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
  3. Next, toss in the chopped onion, minced garlic, sliced carrots, and sliced celery.
  4. Sprinkle the dried thyme and parsley over the top. Add salt and pepper to taste.
  5. Carefully pour in the chicken broth, ensuring everything is submerged.
Cooking
  1. Set your slow cooker to cook on low for 6-8 hours or high for 3-4 hours.
  2. Once done, remove the chicken, shred it with two forks, and return it to the soup.
  3. In the last 30 minutes of cooking, add the egg noodles and spinach (if using). Stir and let them cook through.
Serving
  1. Finally, ladle this heartwarming soup into bowls, garnish if desired, and enjoy!

Notes

Store leftovers in airtight containers for up to 3-4 days in the fridge, or freeze for later use. Reheat on the stove or microwave, adding extra broth if necessary.