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Slow Cooker Chicken Noodle Soup


Add at the Beginning

  • 1 medium yellow onion, diced

  • 4 medium carrots, sliced into rounds or half moons

  • 4 stalks celery, sliced

  • 4 cloves garlic, minced

  • 8 cups chicken stock or broth, low sodium preferred

  • 2 large boneless, skinless chicken breasts, about 1.5lbs

  • 2 dried bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • salt and pepper, to taste

Add at the End

  • 8 ounces egg noodles

  • ½ lemon, juiced

  • 3 tablespoons fresh parsley, finely chopped


  1. Add the Ingredients. In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.

  2. Slow Cook -Cook on low for 6-8 hours.

  3. Shred Chicken and Add Noodles. Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together. Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.

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