Slow Cooker Chicken Noodle Soup Recipe

Boneless, skinless chicken breasts: The main protein that makes the soup hearty and filling.

Chicken broth: Adds rich flavor and forms the base of the soup.

Carrots: Give a slight sweetness and nice texture.

Celery stalks: Adds a fresh, slightly peppery crunch.

Onion: Brings depth and a little sweetness when cooked.

Garlic: Adds a warm, savory flavor.

Dried thyme: A herb that gives a subtle earthy taste.

Dried rosemary: Adds a pine-like aroma and flavor.

Salt: Enhances all the flavors.

Black pepper: Adds a little heat and spice.

Egg noodles: Soft noodles that make the soup filling and comforting.

Fresh parsley: Adds a fresh, bright finish to the soup.

One of the most helpful steps in this Slow Cooker Chicken Noodle Soup Recipe is shredding the chicken after it’s cooked. It might seem tricky at first, but once you get the hang of it, it makes the soup taste so much better and helps the chicken mix evenly with all the other ingredients. Here’s how you can do it:

1. Take two forks and hold one in each hand.
2. Use one fork to hold the cooked chicken breasts steady on a plate or cutting board.
3. With the other fork, gently pull the meat apart into thin strips by dragging the fork away from the chicken.
4. Keep doing this until all the chicken is shredded into bite-sized pieces.

Shredding the chicken like this is better than just cutting it with a knife because it creates soft, stringy pieces that soak up the broth and flavors from the herbs and veggies. It also makes the soup easier to eat, especially with the noodles and carrots in there.

When I first tried shredding chicken, I was worried I’d make a mess or end up with big chunks. But once I slowed down and used two forks, it was actually kind of fun! A little tip: if the chicken is still too hot to handle, let it cool for a few minutes so you don’t burn your fingers. Sometimes I even shred the chicken right in the slow cooker to keep all the juices inside. That way, nothing gets wasted, and the soup stays extra tasty.

Give it a try next time you make this soup—you’ll see how much better it feels to eat and how much flavor the shredded chicken adds!

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and mild flavor, making them a suitable alternative for chicken in soups.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a great option for a vegetarian version of the soup.

• sliced carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, similar to carrots, and can add a unique twist to the soup.

• sliced celery stalks - Substitute with fennel: Fennel has a mild anise flavor that can add depth to the soup, while maintaining a similar texture to celery.

• diced onion - Substitute with leeks: Leeks have a milder flavor compared to onions and can add a subtle sweetness to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh garlic.

• dried thyme - Substitute with dried oregano: Oregano has a slightly different flavor but can still complement the other herbs in the soup.

• dried rosemary - Substitute with dried sage: Sage offers a warm, earthy flavor that pairs well with poultry and can replace rosemary in the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup, though it will slightly alter the color.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be a subtle change for the soup.

• egg noodles - Substitute with rice noodles: Rice noodles are gluten-free and have a similar texture, making them a good alternative for those avoiding gluten.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, citrusy flavor that can brighten the soup, similar to parsley.

• Allow the soup to cool completely before storing. This prevents condensation from forming inside the container, which can lead to a watery soup.

• Use airtight containers or heavy-duty freezer bags to store the soup. This helps maintain the freshness and flavor of the broth and prevents freezer burn.

• If using containers, leave about an inch of space at the top to allow for expansion as the soup freezes.

• For easy portioning, consider using individual-sized containers. This way, you can thaw only what you need without defrosting the entire batch.

• Label each container or bag with the date and contents. This ensures you know exactly what you're grabbing from the freezer and helps you keep track of how long it's been stored.

• Store the soup in the refrigerator for up to 3-4 days. If you plan to keep it longer, freezing is the best option.

• For freezing, the soup can be stored for up to 3 months. Beyond this, the quality may start to degrade, affecting the taste and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the integrity of the ingredients.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the noodles from becoming mushy.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.

• For a fresh touch, consider adding a sprinkle of fresh parsley or a squeeze of lemon juice just before serving to brighten the flavors.

• Gently warm the chicken noodle soup on the stovetop over medium heat. Stir occasionally to ensure even heating, and add a splash of chicken broth if the soup seems too thick. This method helps maintain the texture of the egg noodles and the tenderness of the chicken.

• Use the microwave for a quick reheat. Place a portion of the soup in a microwave-safe bowl, cover it with a microwave-safe lid or a damp paper towel to prevent splatters, and heat on medium power in 1-minute intervals. Stir between intervals to distribute the heat evenly.

• For a slow and steady approach, reheat the soup in a slow cooker. Set it to low and let it warm up for about an hour. This method is perfect if you're not in a rush and want to keep the soup warm for a longer period.

• If you have an instant pot, use the sauté function to reheat the soup. Pour the soup into the pot, set it to sauté on low, and stir occasionally until it's heated through. This method is efficient and retains the flavors beautifully.

• For an added twist, reheat the soup in a saucepan and add a handful of fresh spinach or kale during the last few minutes of heating. This not only warms the soup but also adds a burst of color and nutrients.

• Slow cooker: A countertop electrical appliance used to simmer ingredients at a low temperature, allowing flavors to meld over several hours.

• Measuring spoons: Used to accurately measure small quantities of ingredients like salt, pepper, thyme, and rosemary.

• Measuring cup: Utilized for measuring larger quantities of liquid ingredients, such as chicken broth.

• Knife: Essential for slicing carrots, celery, and dicing onions.

• Cutting board: Provides a stable surface for cutting vegetables and preparing chicken.

• Garlic press: Handy for mincing garlic cloves efficiently.

• Forks: Used to shred the cooked chicken into bite-sized pieces.

• Ladle: Useful for serving the soup into bowls.

• Mixing spoon: Ideal for stirring ingredients in the slow cooker and incorporating the parsley before serving.

Pre-chop vegetables: Prepare and slice the carrots, celery, and onion the night before to save time in the morning.

Use rotisserie chicken: Substitute boneless, skinless chicken breasts with pre-cooked rotisserie chicken to skip the shredding step.

Instant noodles: Swap egg noodles with quick-cooking instant noodles to reduce cooking time.

Batch cook: Double the chicken noodle soup recipe and freeze portions for a quick meal later.

Herb sachet: Bundle thyme and rosemary in cheesecloth for easy removal, saving time on fishing out stray herbs.