Grandma's Slow Cooker Chicken Noodle Soup
Packed with juicy chicken, fresh veggies, and egg noodles, this soup is warm, comforting, and flavorful
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
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
Calories: 244kcal | Carbohydrates: 27g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1219mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg
Servings: 8
Calories: 244kcal