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A comforting, hearty homemade chicken noodle soup cooked in a slow cooker, featuring tender shredded chicken, a rich broth with mirepoix and herbs, and egg noodles added at the end for perfect texture.

Ingredients

Scale
  • 1 drizzle olive oil
  • 2 large chicken breasts
  • 2 tablespoons butter
  • 1 chopped onion
  • 1 chopped carrot
  • 1 chopped celery stalk
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 6 cups reduced-sodium chicken broth
  • Better Than Bouillon (optional, to taste)
  • 6 ounces wide or extra-wide egg noodles
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Dice onions, carrots, and celery (mirepoix).
  2. Place whole chicken breasts in the slow cooker and add the diced onions, carrots, and celery.
  3. Add dried rosemary, dried thyme, a bay leaf, and chicken broth (and Better Than Bouillon if using) to the slow cooker.
  4. Cover and cook on low for about 6 hours or on high for 3–4 hours, or until chicken reaches 165°F (74°C).
  5. Remove chicken to a plate and shred with two forks; discard the bay leaf.
  6. Return shredded chicken to the slow cooker.
  7. Add egg noodles to the slow cooker during the last 10–15 minutes on low and cook until tender.
  8. Taste and adjust salt and seasonings.
  9. Stir in chopped fresh parsley before serving.

Notes

If using rotisserie chicken, shred it and stir it in with the noodles during the final 10–15 minutes to heat through., For stovetop method: heat olive oil in a Dutch oven over medium heat; cook chicken breasts 5–7 minutes per side until 165°F, remove and shred., Melt butter in pot, cook mirepoix 5–7 minutes until soft, add garlic and cook 1 minute., Add herbs and bay leaf, pour in broth, bring to boil then simmer until vegetables tender., Stir in egg noodles and cook about 10 minutes until tender; add shredded chicken, adjust seasonings, and sprinkle parsley., Add noodles only at the end to keep them from becoming mushy., Use reduced-sodium broth to control salt levels, add Better Than Bouillon gradually if using., Slow cooker times: 6 hours low or 3-4 hours high; check earlier if your slow cooker runs hot., Remove bay leaf before serving; finish with fresh parsley and optionally a squeeze of lemon juice for brightness., Store soup in fridge up to 3-4 days. Freeze broth, veggies, and chicken without noodles up to 3 months. Add fresh noodles when reheating if frozen without noodles.

Nutrition

Find it online: https://margorecipes.com/homemade-crockpot-chicken-noodle-soup/