Comforting, easy and hearty this Slow Cooker Chicken Noodle Soup is just the thing for when you’re feeling crummy or needing to keep warm on a chilly winter day.
What is it about simple, warm food that is oh-so comforting? When I’m feeling crummy or chilled to the bone, a steaming bowl of chicken noodle soup can often cure whatever ails me! Making chicken noodle soup in the slow cooker is not only super easy, but it also helps to blend all the flavors and give the soup a bit of hearty depth. I’ve added a fresh lemon and parsley topping to brighten the flavor and yes, it also looks really pretty!
I used wide egg noodles but any noodle will work or you could even try stirring in cooked white, brown or wild rice before serving. If you change up the type of noodle just keep an eye on the cook time so you don’t end up with soggy noodles. Feel free to swap in boneless, skinless chicken thighs if they’re on sale, they would be delicious too!
With a soup this easy, you can throw everything into the slow cooker before heading off to work or let it simmer while you’re tacking your errands on the weekend. If you like spicy food, add another pinch or two of the red pepper flakes and you’ll kick your cold while you clear your sinuses!
Hearty Slow Cooker Chicken Noodle Soup
Comforting, easy and hearty this Slow Cooker Chicken Noodle Soup is just the thing for when you’re feeling crummy or needing to keep warm on a chilly winter day.
- Prep Time: 20 mins
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 Servings 1x
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped (1 cup)
- 2 large sprigs parsley
- 1/2 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 dried bay leaf
- Pinch of cayenne
- 6 cups chicken stock
- 2 cups uncooked wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
Instructions
- Place chicken, carrots, celery, 2 sprigs parsley, onion, garlic, salt, thyme, red pepper flakes, pepper, bay leaf, cayenne and stock in a 4-quart slow cooker.
- Cover and cook on low heat for 6 to 7 hours.
- Remove and discard the bay leaf and sprigs of parsley. Remove the chicken to a cutting board and shred into large chunks with 2 forks. Return the chicken to the slow cooker with the noodles. Cover and cook on high for 20 minutes or until the noodles are tender.
- Serve topped with fresh parsley and lemon zest.
Nutrition
- Serving Size: 1 Serving
- Calories: 261
- Sugar: 2g
- Sodium: 786mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 96mg
What’s your favorite cold weather soup?
If you’re still on the hunt for a soul warming soup, check these out…
Curried Potato and Lentil Soup from Minimalist Baker
Creamy Roasted Cauliflower Soup from Love and Lemons
Spicy Black Bean Soup from Cookie and Kate
Or, try my Tuscan Vegetable Soup {Ribollita}…
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