Slow Cooker Chicken Noodle Soup
When the days get shorter and the air turns crisp, there’s nothing more comforting than a bowl of homemade chicken noodle soup — especially one that’s been simmering away in the slow cooker all day. This Flavor-Boosted Slow Cooker Chicken Noodle Soup is perfect for busy back-to-school evenings, when you want dinner ready without the stress. Packed with tender chicken, hearty vegetables, and aromatic herbs, it’s layered with warm, cozy spices and a few secret flavor enhancers that make each spoonful rich and satisfying.
Servings: 10 People
Equipment
- Crockpot/Slowcooker
Ingredients
- 1.5 lb Chicken Breast, boneless & skinless
- 6 C Chicken Broth
- 3 medium Carrots, sliced
- 3 ribs Celery, sliced
- 1 medium Yellow Onion, diced
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Sage
- 1/2 tsp Tumeric
- 1 tsp Smoked Paprika
- 1/2 tsp Celery Seed
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1-2 tsp Better than Bouillon Chicken
- 8 oz Egg Noodles
- Lemon, zest and juice
- 2 TBSP Fresh Parsley, chopped
Instructions
- Layer in the flavor base: Add carrots, celery, onion, garlic, bay leaves, thyme, rosemary, sage, turmeric, smoked paprika, celery seed, salt, and pepper to the slow cooker.Add chicken & broth: Place chicken on top of veggies. Pour in chicken broth and stir in Better Than Bouillon. If using, drop in a Parmesan rind now.Cook low & slow: Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until chicken is tender.Shred the chicken: Remove chicken, shred with two forks, and return to the slow cooker.Add noodles: Stir in egg noodles and cook on HIGH for 20–30 minutes until tender.Brighten the flavor: Remove bay leaves. Stir in lemon juice, lemon zest, and fresh parsley. Taste and adjust salt and pepper as needed.Serve hot: Ladle into bowls and enjoy with crusty bread.