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Slow Cooker Chicken Noodle Soup Recipe

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4.1 from 14 reviews

This Slow Cooker Chicken Noodle Soup is a comforting and hearty recipe perfect for chilly days or when you need a nourishing meal with minimal effort. The slow cooker gently simmers a whole chicken with fresh vegetables and aromatic herbs, creating a rich, flavorful broth. Wide egg noodles are added towards the end for the perfect tender bite, and a squeeze of fresh lemon juice enhances the freshness, making this classic soup a family favorite.

Ingredients

Soup Base

  • 3 pounds whole chicken (small chicken), thawed if frozen
  • 4 medium carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 medium onion, diced
  • 4 cloves fresh garlic, crushed
  • Salt and pepper, to taste
  • 8 to 10 cups water (as needed, depending on slow cooker size)
  • 2 teaspoons Better Than Bouillon
  • 2 bay leaves (fresh or dried)
  • 6 sprigs fresh thyme and rosemary, tied with kitchen twine
  • 1 small bunch fresh Italian parsley, tied with kitchen twine

Noodles and Garnish

  • ½ pound extra wide egg noodles
  • Chopped Italian parsley, for garnish
  • 1 lemon, juiced (for serving)

Instructions

  1. Add Vegetables: In a large slow cooker, place the chopped carrots, celery, diced onion, crushed garlic, 3 teaspoons salt, and ¼ teaspoon ground black pepper. This forms the flavorful vegetable base for your soup.
  2. Add Chicken and Water: Set the whole chicken on top of the vegetables. Pour in 8 to 10 cups of water, leaving about 1.5 inches from the top of the slow cooker to prevent overflow. Stir in 2 teaspoons of Better Than Bouillon to enrich the broth’s flavor. The chicken does not need to be fully submerged, just almost.
  3. Add Aromatics: Add the tied sprigs of thyme, rosemary, fresh Italian parsley, and bay leaves around the chicken, gently pushing them down so they are partly submerged in the broth to infuse their flavors.
  4. Slow Cook: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours until the chicken is fully cooked and tender. The long, slow cooking melds the flavors beautifully and tenderizes the meat.
  5. Add Egg Noodles: Carefully remove the whole chicken from the slow cooker. Add the extra wide egg noodles to the broth, cover, and cook for an additional 20 minutes, or until the noodles are al dente and tender.
  6. Shred Chicken: While the noodles cook, shred the chicken meat using two forks. Discard the skin and bones, keeping the tender shredded chicken ready for the final step.
  7. Combine and Season: Return the shredded chicken to the slow cooker with the noodles and broth. Stir well and season with additional salt and pepper to taste. Finish by sprinkling chopped Italian parsley over the soup for a fresh, herbaceous touch.
  8. Serve: Ladle the hot chicken noodle soup into bowls and serve warm. Add a squeeze of fresh lemon juice to each bowl just before eating to brighten the flavors and add a subtle tang.

Notes

  • Use a small whole chicken for best proportions and flavor; a 3-pound bird works well.
  • If you do not have Better Than Bouillon, substitute with a good quality chicken bouillon or broth concentrate.
  • Carefully monitor the water amount based on your slow cooker size to avoid overflow.
  • You can substitute fresh herbs with dried ones, reducing the amounts to about one-third.
  • For gluten-free options, replace egg noodles with gluten-free pasta or omit noodles and enjoy as a broth and chicken soup.
  • Adding lemon juice at the end enhances freshness but is optional.
  • Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.

Find it online: https://bitezly.com/slow-cooker-chicken-noodle-soup-recipe/