This slow cooker chicken noodle soup is one way my family gets through the dreaded “sick” time of year. Whether sniffles happen or not, this easy soup recipe is a treat to your tastebuds. Along with these easy weeknight dinner recipes, it’s a crowd-pleaser.  

Slow Cooker Chicken Noodle Soup

What ingredients are in chicken noodle soup? 

• 1 1/2 pounds of boneless, skinless chicken breasts
• Salt and pepper to taste
• 8 cups low sodium chicken stock
• 4 cloves garlic, minced (or 2 tsp from a jar)
• 1 medium yellow onion
• 3 carrots peeled and sliced
• 3 stalks of celery, diced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 8 ounces spaghetti pasta, broken in halves
• Fresh parsley for garnish

How to make chicken noodle soup in the slow cooker

1. Season chicken with salt and pepper and place into a slow cooker (6-quart or larger).
2. Stir in the following: chicken stock, carrots, celery, garlic, onion, thyme, rosemary, and bay leaf.
3. Cover and cook on low for 6 -7 hours.
4. Remove chicken from slow cooker and shred it. Simply do this using two forks, as the chicken should be so moist, it shreds easily.
5. Put chicken back into the slow cooker. Add spaghetti pasta.
6. Cover and cook for another 30 minutes or until pasta can easily be cut through with a fork.
7. Serve immediately.
8. Add parsley for garnish.

With this slow cooker chicken noodle soup, the house will smell great, you’ll be able to feed your family a nutritious meal, and it will help soothe your throat. There’s something extra special about chicken noodle soup when you are sick. What foods do you like to make when a loved one is feeling under the weather?

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Slow Cooker Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Delicious and hearty chicken noodle soup made in a slow cooker. Makes the perfect winter dish!

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Ingredients

• 1 1/2 pounds of boneless, skinless chicken breasts
• Salt and pepper to taste
• 8 cups low sodium chicken stock
• 4 cloves garlic, minced (or 2 tsp from a jar)
• 1 medium yellow onion
• 3 carrots peeled and sliced
• 3 stalks of celery, diced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 8 ounces spaghetti pasta, broken in halves
• Fresh parsley for garnish

Instructions

1. Season chicken with salt and pepper and place into a slow cooker (6-quart or larger).
2. Stir in the following: chicken stock, carrots, celery, garlic, onion, thyme, rosemary, and bay leaf.
3. Cover and cook on low for 6 -7 hours.
4. Remove chicken from slow cooker and shred it. Simply do this using two forks, as the chicken should be so moist, it shreds easily.
5. Put chicken back into the slow cooker. Add spaghetti pasta.
6. Cover and cook for another 30 minutes or until pasta can easily be cut through with a fork.
7. Serve immediately.
8. Add parsley for garnish.

Did you make this recipe?

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