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The Easiest Cozy Slow Cooker Chicken Noodle Soup: Comfort Food Made Simple

Close-up of a white bowl filled with rich broth, egg noodles, shredded chicken, and fresh parsley, representing slow cooker chicken noodle soup.

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Make comforting, homemade chicken noodle soup with minimal effort using your slow cooker. This easy recipe yields tender chicken and a flavorful broth perfect for a family meal.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Add the chicken broth, water, chopped onion, sliced carrots, sliced celery, dried thyme, bay leaf, salt, and pepper over the chicken.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
  5. Return the shredded chicken to the slow cooker.
  6. Increase the slow cooker setting to high (if it was on low) and add the egg noodles. Cook for an additional 15 to 20 minutes, or until the noodles are tender. Do not overcook the noodles.
  7. Stir well before serving. Garnish each bowl with fresh parsley.

Notes

  • For a richer broth flavor, you can substitute 1 cup of the chicken broth with 1 cup of water mixed with 1 bouillon cube.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the last 15 minutes of cooking.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

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