Slow Cooker Chicken Noodle Soup
This Slow Cooker Chicken Noodle Soup is warm, comforting, and packed with tender chicken and hearty vegetables. It is an easy homemade soup that lets the slow cooker do most of the work, making it perfect for a cozy family dinner or a chilly day.
Equipment
Ingredients
- 4 Celery Stalks diced
- 3 Carrots diced
- 1 ½ Red Onion diced
- 3 lbs Chicken Breast
- 1 ½ tablespoon Garlic minced
- Salt and Pepper to taste
- 4 Cups Chicken Stock
- 4 Cups Water
- 1 teaspoon Thyme Dried
- 1 ½ teaspoon Curry Powder
- 8 oz Noodles
Instructions
- Prepare the vegetables: Roughly chop the celery, carrots, and red onion. Mince the garlic if needed. 4 Celery Stalks 3 Carrots 1 ½ Red Onion
- Prepare the chicken. Cut the chicken breast into 1-inch cubes and set aside. 3 lbs Chicken Breast
- Sauté the vegetables and chicken. Heat a little oil in a large pot over medium heat. Add the celery, carrots, and onion and sauté for about 5 minutes, until the vegetables begin to soften. Add the garlic, salt, pepper, and cubed chicken. Continue cooking until the chicken is lightly browned. 1 ½ Tbsp Garlic Salt and Pepper to taste
- Add the chicken stock. Pour in the chicken stock and increase the heat to medium-high. Cook for 5-7 minutes, allowing the broth to heat through. 4 Cups Chicken Stock
- Transfer to the slow cooker. Carefully transfer the mixture from the pot to your crockpot. Add 4 cups of water and thyme. Cover and cook on low for 6 hours. 1 tsp Thyme 4 Cups Water
- Add the noodles and curry powder. After 6 hours, add the noodles and curry powder to the slow cooker. Stir to combine, cover, and cook for an additional 2 hours, or until the noodles are tender. 1 ½ Tsp Curry Powder 8 oz Noodles
Video
Notes
- Don't skip the sauté: Sautéing the vegetables and chicken before adding them to the slow cooker. It helps build extra flavor in the soup.
- Cut the chicken evenly: Cutting the chicken into similar-sized pieces helps it cook more evenly.
- Taste before serving: After the noodles are cooked, taste the broth and adjust the salt and pepper if needed. The noodles can absorb some of the seasoning as they cook.
- Use a slow cooker liner. This is one of those little shortcuts that makes cleanup so much easier.
Storage
- Refrigerator: Store cooled soup in an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stovetop. Add a little extra broth if the noodles absorb too much.
- Freezing: This soup can be frozen, although the noodles may become softer after thawing.
Nutrition
Calories: 485kcalCarbohydrates: 40gProtein: 58gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 150mgSodium: 527mgPotassium: 1252mgFiber: 3gSugar: 6gVitamin A: 5186IUVitamin C: 8mgCalcium: 52mgIron: 2mg
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