Description
A classic, cozy chicken noodle soup you can truly “set & forget.” Aromatics, herbs, and chicken simmer all day in the slow cooker for a clear, savory broth; noodles are stirred in at the end so they stay tender and springy. Brighten with lemon and parsley right before serving. Family-friendly, budget-smart, naturally dairy-free, and great for leftovers.
Ingredients
1 ½–2 lb boneless skinless chicken thighs or breasts
1 medium yellow onion, diced
3 ribs celery, sliced
3 large carrots, sliced into thick rounds
3 cloves garlic, minced
6–7 cups low-sodium chicken stock
1 bay leaf
½ tsp dried thyme
½ tsp dried parsley (plus more fresh for finish)
1–1 ½ tsp fine sea salt, to taste
½ tsp freshly ground black pepper, plus more to finish
2–2 ½ cups wide egg noodles (about 6–8 oz)
1 tbsp lemon juice (optional, to finish)
Chopped fresh parsley, for garnish
Instructions
Add onion, celery, carrots, garlic, chicken, thyme, parsley, bay leaf, and stock to a 5–6 qt slow cooker.
Cook on Low 6 hours (or High 3½ hours) until chicken is tender.
Transfer chicken to a board; shred with two forks and return to the slow cooker.
Stir in egg noodles, cover, and cook on High ~20 minutes until tender but springy.
Season to taste with salt and black pepper. Stir in lemon juice if using and finish with fresh parsley.
Rest 5 minutes so noodles finish hydrating. Ladle into warm bowls.
Notes
Substitutions: Use leftover cooked chicken or turkey (add in last hour). Add peas or broccoli in final 10 minutes. Swap noodles for small pasta or rice noodles (cook rice noodles separately).
Dietary: Naturally dairy-free; for gluten-free use GF egg noodles or rice noodles (cook separately).
Make-ahead: Load everything except noodles, cover, and refrigerate up to 24 hours.
Storage: 3–4 days in the fridge; up to 3 months frozen without noodles.
Reheat: Gentle stovetop simmer; add a splash of stock/water and a squeeze of lemon.
Equipment: 5–6 qt slow cooker; check around 5 hours if yours runs hot.
Troubleshooting: Too salty—dilute + lemon. Too bland—salt + pinch thyme. Too thin—simmer uncovered or add ½ tsp cornstarch per cup broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours (Low) or 3 hours 30 minutes (High)
- Category: soup recipes
- Method: Slow cooker, one-pot
- Cuisine: American