Homemade Slow Cooker Chicken Noodle Soup – There’s really nothing, like the comforting smell and taste of a Homemade Slow Cooker Chicken Noodle Soup, especially when it’s made with love and wholesome ingredients. This recipe combines tender chicken, nourishing vegetables and fragrant herbs all simmered to perfection in your slow cooker. Whether you’re looking for comfort on a cold day or simply longing for a taste of home this soup is the solution.
The first time I tried my hand at making this soup was on a chilly evening when the entire family was yearning for something cozy. As the soup slowly cooked its delightful aroma filled our home creating an atmosphere of warmth and comfort. When it was finally time to dig in everyone had smiles on their faces. Contented sighs escaped their lips. Even my husband, who can be quite particular about food asked for seconds. Even my youngest child—who usually avoids anything with “greens”, slurped up every noodle and carrot.
What makes this Homemade Slow Cooker Chicken Noodle Soup truly outstanding?
This Homemade Slow Cooker Chicken Noodle Soup is outstanding because of its simplicity, healthiness and versatility—all while providing that soothing feeling, to your soul. It’s truly the epitome of effortless cooking that’s perfect for days or when you crave a comforting meal without any hassle. From a standpoint it packs quite a punch with protein and an abundance of vegetables. The recipe is incredibly versatile giving you the freedom to adjust the ingredients based on your requirements or personal preferences.. Every bowl not only provides nourishment but also delivers a soothing and fulfilling experience, reminiscent of the warmth and satisfaction that only a homemade dish can provide.
What You Need To Make This Homemade Slow Cooker Chicken Noodle Soup Recipe?
Onions: These unassuming starters of our soup are, like the friend who brings everyone together contributing sweetness and depth.
Garlic: A few cloves. They have the power to completely transform the soup! They’re like bursts of flavor infusing the broth with their aromatic essence.
Carrots: They bring a burst of color and a touch of sweetness. Imagine them as beams of sunshine in your bowl.
Celery: The hero of soups. It doesn’t demand attention. Its crisp and fresh taste forms the foundation for the ensemble.
Chicken Breasts: These are truly the heart and soul of the soup. With bones for added flavor, they bring a comforting and homely touch with every tender shred.
Dried Basil, Parsley and Thyme: This trio of herbs is like a melody, in your soup each note complements the others to create a symphony of flavors.
Bay Leaf and Black Pepper: The bay leaf adds a whisper to your creation hinting at something special. Enough black pepper provides a friendly kick of spice.
Water: The blank canvas upon which all these ingredients come together to paint their flavors. It starts off plain. Transforms into a masterpiece of taste.
Wide Egg Noodles: These noodles are more than noodles; they have a unique ability to absorb the flavorful broth becoming plump and full of taste.
Salt: It’s like an ingredient that amplifies the flavors giving them a symphony of taste.
Fresh Parsley: Think of this soup as a comforting blanket and the parsley as that touch that adds a fresh burst of herbal goodness. It’s like the cherry, on top!
Steps To Make Homemade Slow Cooker Chicken Noodle Soup:
Step 1: To begin start by preparing your vegetables with care and attention; Chop the onion, chop the garlic, slice and peel the carrots and dice the celery. Place them gently into your slow cooker.
Step 2: Treat the chicken breasts delicately removing their skin before placing them on top of the vegetables. Add a sprinkle of basil, parsley, thyme, a single bay leaf and a touch of pepper.
Step 3: Pour, in water slowly to seal in all those flavors. Cover with a lid. Set your slow cooker to high for 4 hours or low for 8 hours. Let the magic unfold.
Step 4: After waiting for that moment carefully transfer the chicken onto a cutting board. Say goodbye to the bay leaf. Introduce egg noodles to the simmering broth.
Step 5: While the noodles mingle with the soup use two forks to shred the chicken with finesse. Return it back into the pot while stirring everything harmoniously.
Step 6: As the noodles become tender over time embark on an adventure of seasoning with salt. Taste along as you go until each bursts with flavor. For a pop of freshness and color, before serving sprinkle some fresh parsley if desired.
Tip:
Take your soup to the next level by substituting water with chicken stock. If you have some time make a batch of chicken stock in advance using chicken bones, veggies and herbs. This special homemade stock will add a richness of taste and a nourishing foundation, to your soup. It’s, like having an ingredient that turns your soup into something gourmet and irresistible.. Using stock boosts the nutritional value of your Slow Cooker Chicken Noodle Soup making it not just heartwarming but also incredibly healthy.
Frequently Asked Questions:
Can I use a different type of noodle?
Sure you can definitely switch up the noodle variety if you’d like. Feel free to use whichever pasta you have available make sure to adjust the cooking times accordingly.
Is it possible to make this soup vegetarian?
Absolutely! It’s completely possible to make this soup vegetarian. Simply skip the chicken. Replace it with vegetable broth, for a delicious and hearty vegetarian version.
How long can I store leftovers?
If stored properly in the refrigerator this soup will remain tasty for, up to 4 days.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Slow Cooker Chicken Noodle Soup
Ingredients
- 1 yellow onion
- 3 cloves garlic
- 1/2 pound carrots about 4 medium
- 4 ribs celery
- 2 split chicken breasts 2-2.5 pounds total
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon freshly cracked black pepper
- 8 c water
- 6 ounces wide egg noodles
- 1 tablespoon salt or to taste
- 1/4 c chopped fresh parsley optional
Instructions
- Begin by dicing the onion mincing the garlic peeling and slicing the carrots and slicing the celery. Place all of these prepared veggies, inside a 6-quart slow cooker.
- Now remove the skin from the chicken breasts. Gently place them on top of the vegetables in your slow cooker. Sprinkle some basil, parsley, thyme, a bay leaf and a pinch of pepper for added flavor.
- Pour 8 cups of water over all these ingredients. Cover up your slow cooker with its lid. Let it cook on high heat for about 4 hours or on low heat for around 8 hours.
- Once it's done cooking carefully take out the chicken from your slow cooker onto a cutting board. Discard that bay leaf as well. Now add some egg noodles into your slow cooker bowl give it a stir and let them cook on high heat until they become tender which usually takes around 8 to 10 minutes.
- While those noodles are cooking away nicely in that broth start shredding that chicken meat from its bones. Once done shredding to perfection return all of that shredded goodness back into your slow cooker.
- Give your soup a taste test to see if it needs any salt according to your preference. If desired, sprinkle some parsley for that touch of freshness. Finally serve this comforting bowl of goodness piping hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
