Slow Cooker Chicken Noodle Soup
The best, old fashioned, hearty, easy slow cooker chicken noodle soup recipe, homemade with simple ingredients. Loaded with shredded chicken, veggies, dried herbs, egg noodles.
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Ingredients
- 1.5 pound Chicken breast Boneless
- 1.5 cups Carrots Peeled and Sliced into small circles
- 1 cup Onions Finely chopped
- 1 cup Celery Sliced
- 2 cloves Garlic Finely minced
- ½ teaspoon Ginger powder Or freshly grated ginger
- 1.5 tablespoon Olive oil
- 6 cups Chicken broth Low sodium
- 1 cup Water
- 1 Bay leaf
- Salt To taste
- Pepper To taste
- ½ teaspoon Dried thyme
- ½ teaspoon Dried rosemary
- ¼ teaspoon Dried sage
- 2 cups Egg noodles Dry, Uncooked, Wide
- 1 tablespoon Lemon juice Freshly squeezed
- 2-3 tablespoon Green onions Thinly sliced, Can be replaced with cilantro or parsley
Instructions
- Place the chicken breast in a slow cooker.
- Add carrots, onion, celery, garlic, ginger, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage.
- Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours.
- Remove the chicken and shred it with 2 forks.
- Return shredded chicken back into the slow cooker.
- Also, add egg noodles.
- Cover and cook on high heat for 10-15 minutes or until noodles are tender.
- Stir in lemon juice and garnish with green onions or parsley or cilantro and enjoy.
Notes
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. Additional broth will need to be added when reheating because the pasta absorbs a lot of broth.
Nutrition
Calories: 333kcalCarbohydrates: 25gProtein: 42gFat: 7gSaturated Fat: 1gCholesterol: 125mgSodium: 1597mgPotassium: 1235mgFiber: 3gSugar: 5gVitamin A: 8213IUVitamin C: 36mgCalcium: 74mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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