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- 2 boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups water - 1 medium onion, finely chopped - 2 carrots, peeled and sliced into rounds - 2 celery stalks, sliced - 1 cup egg noodles - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Add peas for sweetness and color. - Toss in corn for a burst of flavor. - Use lemon juice for a tangy kick. - Consider bay leaves for a deeper taste. - Replace chicken with tofu for a vegetarian option. - Use vegetable broth for a vegan soup. - Swap egg noodles with gluten-free pasta for a gluten-free meal. - Substitute fresh herbs for dried ones if desired. {{ingredient_image_2}} First, gather all your ingredients. You need chicken, broth, water, onion, carrots, celery, egg noodles, garlic, thyme, basil, salt, pepper, and parsley. 1. Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Make sure they sit flat. 2. Pour 4 cups of chicken broth over the chicken. Then add 2 cups of water to cover it. 3. Next, add the chopped onion, sliced carrots, and sliced celery. Sprinkle the minced garlic on top. 4. Now, add the dried thyme and dried basil. Season with salt and pepper to taste. Cover the slow cooker with its lid. Set it to low and cook for 6-7 hours. If you’re short on time, set it to high and cook for 3-4 hours. The chicken should be tender and fully cooked. 1. When the cooking time is up, take the chicken out. Place it on a cutting board. 2. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the soup in the slow cooker. 3. Add the egg noodles to the soup. Cover again and cook on high for an extra 30 minutes. This will ensure the noodles are soft. Before serving, taste the soup. Adjust the seasoning with more salt and pepper if needed. 1. Ladle the soup into bowls. 2. Garnish each bowl with fresh chopped parsley. 3. Enjoy this warm, cozy soup with family or friends! To make your chicken noodle soup taste great, focus on seasoning. Use fresh herbs like thyme and basil. They add depth to the broth. When you add salt and pepper, do it in small amounts. Taste the soup as it cooks. This way, you can adjust the flavors easily. Adding a splash of lemon juice brightens the soup, giving it a fresh taste. Consider adding a bit of soy sauce for extra umami. These small tweaks make a big difference. To ensure your chicken is tender, cook it low and slow. The slow cooker does this perfectly. Start with good quality chicken breasts. You can also add a bit of vinegar to the broth. This helps break down the meat fibers. After cooking, let the chicken rest for a few minutes. This keeps it moist. When you shred the chicken, use two forks. This method helps you get bite-sized pieces easily. Timing is key for cooking egg noodles in the soup. Add the noodles about 30 minutes before you finish cooking. This way, they will be tender but not mushy. Stir the noodles well to avoid sticking. If you want a firmer noodle, cook them separately. Then, add them to each bowl when serving. This keeps them at the right texture. Each bite will be just right, enhancing your soup experience. Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade chicken broth instead of store-bought. It enhances the overall taste and nutrition of the soup. Vegetable Variations: Feel free to add other vegetables like peas, corn, or green beans for additional flavor and texture, making the soup even more comforting. Shredding Technique: When shredding the chicken, using two forks works well, but you can also use a stand mixer with a paddle attachment for a quicker method! Storage Tips: This soup stores well in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to loosen the noodles, which tend to soak up liquid. {{image_4}} You can make this soup even better by adding more veggies. Here are some tasty options: - Peas: Sweet and bright, they add a lovely pop of color. - Corn: Adds sweetness and a nice crunch. - Green beans: They bring a fresh taste and great texture. - Spinach or kale: These leafy greens boost nutrition and flavor. - Zucchini: Adds a mild taste and soft texture when cooked. Feel free to toss in any veggies you love. Just chop them up and add them to the slow cooker. If you want to change the protein, you have options. Here are some ideas: - Turkey: Use turkey breasts for a lighter soup. - Tofu: Cut firm tofu into cubes for a vegetarian option. - Beans: Chickpeas or white beans give protein and heartiness. - Shrimp: Cook shrimp at the end for a seafood twist. These swaps keep the soup delicious while fitting your diet. Want to add some heat? Here are some fun ideas to spice things up: - Red pepper flakes: Just a pinch adds warmth. - Cayenne pepper: Use this for a stronger kick. - Hot sauce: Add your favorite hot sauce for instant flavor. - Ginger: Fresh or ground ginger gives a warm, zesty taste. Experiment with these spices to find the right heat level for you. To store leftover chicken noodle soup, let it cool first. Use an airtight container to keep it fresh. You can place it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. To reheat the soup, pour it into a pot. Heat it on medium until warm. Stir it often to prevent burning. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for one to two minutes, stirring halfway. Always check the temperature before serving. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave. Heat it slowly to avoid uneven cooking. Yes, you can use frozen chicken in this recipe. Just place the frozen chicken breasts in the slow cooker. The longer cooking time will help them thaw and cook fully. Cook on low for about 8 hours, or on high for about 4-5 hours. Make sure the chicken reaches an internal temperature of 165°F for safety. To make this soup gluten-free, swap out the egg noodles for gluten-free noodles. Many stores offer various options like rice noodles or gluten-free pasta. Additionally, double-check your chicken broth and seasonings to ensure they are gluten-free. This way, you can enjoy a warm bowl without worry. Chicken noodle soup pairs well with many sides. Here are some ideas: - Fresh bread or rolls - A simple green salad - Crackers or breadsticks - Grilled cheese sandwiches These sides will enhance the meal and make it even more comforting. Now you know how to make chicken noodle soup. We covered required and optional ingredients, plus great alternatives. You learned step-by-step how to prepare, cook, and serve. Tips helped you perfect the flavor and tender chicken. We also explored fun variations and smart storage ideas. Enjoy your homemade soup and feel free to tweak it to fit your taste!

Cozy Comfort Slow Cooker Chicken Noodle Soup

A warm and hearty chicken noodle soup made easily in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 cups water
  • 1 medium onion, finely chopped
  • 2 pieces carrots, peeled and sliced into rounds
  • 2 pieces celery stalks, sliced
  • 1 cup egg noodles
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Start by placing the boneless, skinless chicken breasts at the bottom of the slow cooker, ensuring they are evenly spread out.
  • Pour 4 cups of chicken broth and 2 cups of water over the chicken, allowing it to fully submerge.
  • Carefully add the chopped onion, sliced carrots, sliced celery, and minced garlic into the slow cooker, distributing them evenly for maximum flavor infusion.
  • Sprinkle the dried thyme and dried basil over the mixture, then season with salt and freshly ground black pepper to taste.
  • Place the lid on the slow cooker and cook the mixture on the low setting for 6-7 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
  • After cooking, remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup in the slow cooker.
  • Stir in the egg noodles, then cover the slow cooker again and cook on high for an additional 30 minutes, or until the noodles are fully cooked and tender.
  • Before serving, taste the soup and adjust the seasoning with more salt and pepper as needed.
  • Ladle the soup into bowls, and garnish each serving with a sprinkle of fresh chopped parsley for a vibrant touch.

Notes

Feel free to add more vegetables or adjust seasonings to taste.
Keyword chicken, comfort food, slow cooker, soup