Chicken Noodle soup is the ultimate comfort food! Ready to enjoy your favorite comfort food without standing and cooking all day? This version of chicken noodle soup is made in the slow cooker! Simply put it in to cook in the morning and enjoy a delicious dinner that evening!
Is there anything better than chicken noodle soup on a chilly day? I personally love all kinds of soup: potato, vegetable, chicken noodle…you name it, I’m a fan! One of the best parts of soup to me is the fact that you can make most of them in your slow cooker.
This chicken noodle soup is no different. You simply add your ingredients into your slow cooker, cook on low for 6-8 hours (try not to starve while it is cooking…the smell is AMAZING), and voila! A delicious dinner for the entire family.
One of the best parts of this recipe is that you can make it your own. If you aren’t a fan of carrots, simply leave them out. Don’t have full size carrots at home? Use baby carrots! No parsley? No problem!! I personally prefer to use low sodium broth as well for this recipe, but again…feel free to use what you have!
The most important part of this recipe is making sure you do use the spices the recipe calls for. They are what makes this soup flavorful. Feel free to add additional spices if you’d like!
How do I store slow cooker chicken noodle soup?
These containers are AMAZING for soup storage. All you do is add your soup to them, leave the lid off until it is completely cooled then stick in the fridge to store for up to 3 days or freeze for up to 3 months!
How do I reheat the soup?
Well, it depends. If you are reheating after you’ve frozen the soup, I prefer to let the soup thaw in the fridge overnight then add to my slow cooker with another 1/2 cup of broth. Heat on low for 2-3 hours or high for 1 hour.
If you are reheating the soup from the fridge, you can use the same slow cooker method above (just heat on low for 1 hour or high for 30 minutes) or pop in your microwave in a microwave safe container!
- 2 pounds boneless, skinless, chicken breast
- 8 cups chicken stock
- 1 to 1 ½ cups noodles
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 3 carrots, peeled & diced
- 3 celery stalks, diced
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 2 bay leaves
- Salt & Pepper to taste
- 1 lemon, juiced
- Fresh parsley for garnish
- Place chicken in a 6 quart slow cooker
- Stir in stock, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Add salt and pepper to taste
- Cover and cook on low for 6-8 hours
- Remove chicken and shred
- Add chicken back into pot with the pasta and cook on low for 40 minutes or until pasta is tender
- Stir in lemon juice and parsley
- Serve immediately and enjoy!