How do you make slow cooker chicken noodle soup?

The Ingredients You’ll Need

To make slow cooker chicken noodle soup, you’ll need the following ingredients:

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 4 cups water
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 8 ounces wide egg noodles

Prepping the Ingredients

Start by preparing the vegetables. Peel and dice the carrots, dice the celery stalks, and dice the onion.

Next, mince the garlic cloves. You can use a garlic press or simply mince it with a knife.

Finally, cut the boneless, skinless chicken breasts into bite-sized pieces.

Combining Ingredients in the Slow Cooker

Place the cut chicken breasts, diced carrots, diced celery, diced onion, and minced garlic in the slow cooker.

Add the chicken broth, water, bay leaf, dried thyme, dried parsley, salt, and pepper to the slow cooker.

Stir the ingredients in the slow cooker until well combined.

Cooking the Soup

Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.

During the last 30 minutes of cooking, add the wide egg noodles to the slow cooker. Stir to ensure the noodles are fully submerged in the liquid.

Cook for an additional 30 minutes until the noodles are tender.

Serving and Storing

Once the noodles are cooked, remove the bay leaf from the soup and discard.

Serve the slow cooker chicken noodle soup hot, garnished with fresh parsley if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat in a pot on the stove until heated through.