Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are more forgiving and will stay juicy throughout the slow cooking process. Just adjust the cooking time slightly if needed, but generally, it works wonderfully in this recipe.

Can I prepare this soup in advance?

Absolutely! You can assemble everything in the slow cooker insert the night before, refrigerate it, and start cooking the next day. Just be sure to add the noodles closer to serving time so they don’t get too soft.

What’s the best type of noodles to use?

Wide egg noodles are my favorite for this soup because they hold up well during cooking and have a nice texture. You can also use other pasta shapes like fusilli or rotini, but add them later in the cooking process to avoid mushiness.

How can I make this recipe dairy-free?

Simply replace the butter with olive oil or a dairy-free margarine. The taste remains rich and comforting without any noticeable difference, perfect for dairy-sensitive diets.

Chicken Noodle Soup – Cozy, Healthy Slow Cooker Recipe

Description

This hearty Crock-Pot Chicken Noodle Soup combines tender chicken breasts, fresh vegetables, flavorful herbs, and wide egg noodles, slow-cooked to create a comforting and wholesome meal perfect for any day.

Ingredients

Scale

Proteins

4 (6- to 8-oz.) boneless, skinless chicken breasts

Vegetables & Herbs

1 large yellow onion, finely chopped
3 carrots, peeled, sliced into coins
2 celery ribs, thinly sliced
5 garlic cloves, finely chopped
2 thyme sprigs
1 rosemary sprig
1 bay leaf
Finely chopped fresh parsley, for serving

Liquids & Fats

3 tbsp. unsalted butter
8 cups low-sodium chicken broth

Seasonings

4 tsp. kosher salt
1 tsp. freshly ground black pepper

Carbohydrates

8 oz. wide egg noodles

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Instructions

Combine Ingredients: In a slow cooker, place the chicken breasts, finely chopped onion, sliced carrots, sliced celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season everything with kosher salt and freshly ground black pepper.
Initial Cooking: Cover the slow cooker and cook on High for 2 hours to allow flavors to develop and chicken to start cooking through.
Add Broth and Continue Cooking: Pour in the low-sodium chicken broth, cover again, and cook on High for an additional 30 minutes until the flavors meld nicely.
Shred Chicken: Remove the chicken breasts from the slow cooker onto a plate; let them cool slightly for easier handling, then shred the meat using two forks. Discard the thyme, rosemary, and bay leaf from the soup.
Add Noodles and Finish Cooking: Return the shredded chicken to the slow cooker and stir in the wide egg noodles. Cover and cook on High for about 20 minutes, until the noodles are al dente.
Serve: Ladle the soup into bowls and garnish each serving with finely chopped fresh parsley for a bright finish.

Notes

Use boneless skinless chicken breasts for quick and even cooking without the hassle of bones.
Wide egg noodles add a comforting bite; you can substitute with your preferred noodle type if desired.
Fresh herbs like thyme and rosemary impart deep flavor but should be removed before serving to avoid toughness.
Adjust salt to taste, especially if your chicken broth has higher sodium content.
Leftover soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 438 kcal
Sugar: 4 g
Sodium: 1329 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 43 g
Cholesterol: 144 mg