Grandma’s Slow Cooker Chicken Noodle Soup is the perfect cozy dish for chilly days. Packed with tender chicken, fresh veggies, and comforting egg noodles, it’s an easy and delicious recipe that will surely become a family favorite.

The best part? This hearty meal can be ready in just a few hours with little effort and makes enough for a big family or leftovers for a few days.

Prep Time:20

Cook Time:3

Total Time:3 20

Equipment

6 Quart or larger slow cooker
Heavy-bottomed skillet

Ingredients

1 tablespoon butter
1 small onion (diced)
1 cup celery (about 2 stalks diced)
2 large garlic cloves
8 cups chicken broth
2-3 bone in (skin-on chicken breasts -2-3 pound package)
10 ounces wide egg noodles
1 cup sliced carrots
½ teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon salt
¾ teaspoon pepper

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Instructions

Heat a heavy-bottomed skillet over medium-high heat. Then, add the butter and brown the chicken for 1 minute on each side. The chicken will be browned but still raw. Next is to remove to a plate. In the same skillet, cook the diced onion and celery for about 4 minutes until softened. Add minced garlic and cook for another 2 minutes.
Add everything besides noodles to the slow cooker. Place the browned chicken, cooked onion and celery mixture, chicken broth, salt, pepper, dried basil, dried oregano, and sliced carrots into the slow cooker. Cover and cook on low for 3-4 hours or until the chicken is fully cooked and tender.
Shred meat and add noodles. Remove the chicken breasts from the slow cooker. Discard the skin and bones, and shred or chop the meat into bite-sized pieces. Return the shredded chicken to the slow cooker. Add the egg noodles and cook on low for another 30-60 minutes or until the noodles are tender. (Check every 15 minutes to avoid overcooking.)
Mix and serve. Turn off the slow cooker once the noodles are tender to prevent overcooking. Stir the soup well and serve hot. You can garnish with fresh parsley if you want.

Notes

Use a high-quality chicken broth or homemade stock for the best flavor. Low-sodium options let you adjust the soup’s saltiness.

Dice the vegetables and measure out spices the night before. It’ll make your morning prep faster and easier.

When browning the chicken, cook it in batches if you need to. Overcrowding the pan can cause the chicken to steam instead of brown.

If you have fresh basil and oregano, use them instead of dried for a more flavorful taste. Add them towards the end of the cooking time to retain their fresh taste.

Don’t forget to season the soup! I usually use a full teaspoon of salt and lots of black pepper. Taste before serving; you might want more seasoning.

Nutrition

Servings:

Calories: 244kcal

Author: Katie

More Tips:

If the soup is too thick or the noodles soak up too much broth, add some more chicken broth or water to keep the consistency you want.

Every slow cooker is a bit different, so the first time you make this, check the egg noodles every 15 minutes to make sure they’re not getting too soft.

You can use a regular frying pan if you don’t have a heavy skillet. Just don’t crowd it, or the chicken will steam instead of browning.

Just before serving, add a squeeze of fresh lemon juice to liven up the flavors.

Fresh parsley or dill can be a nice garnish and add fresh flavor. You can also sprinkle some grated Parmesan cheese for a delicious, savory touch.

Serving Suggestions

This chicken noodle soup is best served with homemade crusty rolls, Amish chocolate chip cookies, redskin potato salad, garlic bread, or steamed green beans.

Key Ingredients and Tools

For this recipe, a few tools and ingredients can make a big difference in the final result. Here’s a quick list to help you out:

Heavy-bottomed skillet. This helps brown the chicken evenly without burning.
Bone-in, skin-on chicken breasts. These add more flavor and moisture to the soup than boneless, skinless breasts.
High-quality chicken broth. Look for this in the soup aisle; it makes a big difference in flavor.
Dried basil and oregano. These can be found in the spice section, where essential Italian flavors can be added to the soup.
Wide egg noodles. These noodles are found in the pasta aisle and hold up well in the slow cooker without getting too mushy.

These tools and ingredients will help ensure your soup turns out delicious and flavorful.

Here are some ingredient alternatives for this recipe you can consider:

Chicken breasts: Instead of boneless, skinless chicken thighs can be used for a richer flavor.
Butter: You can use olive oil as a substitute for a slightly different taste.
Chicken broth: Vegetable broth can be used as a lighter, vegetarian option.
Egg noodles: Whole wheat pasta or gluten-free noodles can be swapped to accommodate different dietary preferences.
Dried basil and oregano: Fresh herbs can be used, but it’s best to add them towards the end of cooking for the optimal flavor.

Using these substitutions will slightly alter the recipe’s outcome, but feel free to try them according to your preferences or what you have available.

Storage Instructions

After the soup cools down, you can transfer it to airtight containers and pop it in the fridge for up to 4 days.

If you want to freeze it, remember to leave out the noodles before freezing to avoid them getting mushy.

When you’re ready to enjoy it, just thaw it in the fridge overnight, reheat it on the stove, and add the noodles before serving.

Enjoy a bowl of comforting, homemade goodness with Grandma’s Slow Cooker Chicken Noodle Soup. It’s perfect for any cozy meal and simple to prepare. Whether for a family dinner or a comforting lunch, this soup will surely become a favorite in your home.

Slow Cooker Chicken Noodle Soup

Grandma’s Slow Cooker Chicken Noodle Soup