Simple and comforting – this Slow Cooker Chicken Noodle Soup involves almost no effort, and is the perfect comforting dinner on a cool winter night.
Making chicken noodle soup in the slow cooker is so simple, and has minimal mess which is a huge plus at dinner time. To make dinner even easier, cook your egg noodles ahead of time so that at dinner you can just toss them in the soup to heat up and serve. Slow Cooker Chicken Noodle Soup is a classic that takes minimal effort and ends with tender chicken, soft veggies pure deliciousness.
This recipe is one you’ll turn to on cold, lazy days or on those days when you’re just not feeling your best. Anyway you serve it, you’ll never buy the canned stuff again!
1 lb boneless, skinless chicken breast
1 large onion, finely diced
4-5 carrots, peeled and finely diced
3-4 ribs celery, finely diced
1 tbsp salt
1/2 tbsp black pepper
1 tsp each; thyme, rosemary, parsley
2, 32 oz chicken stock or 6 cups homemade stock
1, 12 oz wide egg noodles, cooked according to package directions
saltine crackers, for serving
Cook egg noodles according to package directions and set aside.
In the base of a slow cooker, add remaining ingredients and stir to combine.
Cook on low for 8 hours.
When ready to serve, toss egg noodles in crockpot, and let warm for 5 minutes. Serve right away with saltine crackers or fresh bread, if desired.
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