Slow Cooker Chicken Noodle Soup With Carrots and Celery

Nothing warms the heart quite like a bowl of Slow Cooker Chicken Noodle Soup With Carrots. I remember one chilly evening, my son Max came home from school, his cheeks rosy from the cold. He took one whiff of this soup bubbling away in the kitchen and declared it the best dinner ever! This recipe is not just a meal; it’s a hug in a bowl.

Why You’ll Love It

• It’s super easy to throw together in the morning.
• The flavors meld beautifully as it cooks all day.
• It’s a family favorite that everyone loves.
• Perfect for chilly nights or when you’re feeling under the weather.

Pure Comfort

There’s something magical about chicken noodle soup. It’s like a warm blanket on a cold day, bringing comfort and joy with each spoonful. This Slow Cooker Chicken Noodle Soup With Carrots is no exception. The tender chicken, fresh veggies, and cozy broth create a perfect harmony that soothes the soul. It’s the kind of dish that makes you feel loved, no matter what kind of day you’ve had.

What You Need

• 1 1 lb boneless, skinless chicken breasts – You can also use thighs for more flavor.
• 4 4 cups chicken broth – Low-sodium is a great option.
• 2 2 large carrots, sliced – Feel free to add more if you love carrots.
• 2 2 stalks celery, chopped – You can substitute with bell peppers.
• 1 1 small yellow onion, diced – Shallots work well too.
• 2 2 cloves garlic, minced – Garlic powder can be used in a pinch.
• 1 1 tsp dried thyme – Fresh thyme is a nice alternative.
• 1 1 bay leaf – Remember to remove it before serving.
• 8 8 oz egg noodles – Any pasta shape works, but egg noodles are traditional.
• to taste Salt and pepper to taste – Adjust based on your broth’s saltiness.

Time to Cook

Prep: 15 minutes | Cook: 6-8 hours on low | Total: 6-8 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, it stores well in the fridge.

Steps to Make It

1. Start by placing the chicken breasts at the bottom of your slow cooker. They should be nestled in nicely, ready to soak up all the flavors.
2. Add the chicken broth, making sure it covers the chicken completely. The broth will become the heart of your soup, so give it a good stir.
3. Next, toss in the sliced carrots, chopped celery, diced onion, and minced garlic. The colors will brighten up your slow cooker and make your kitchen smell amazing.
4. Sprinkle in the dried thyme and add the bay leaf. These herbs will infuse the soup with a delightful aroma as it cooks.
5. Cover the slow cooker and set it on low for 6-8 hours. Let it work its magic while you go about your day!
6. Once the cooking time is up, remove the chicken and shred it with two forks. It should fall apart easily. Return the shredded chicken to the pot.
7. Stir in the egg noodles and cook on high for an additional 30 minutes, or until the noodles are tender. The soup will thicken up beautifully.
8. Finally, season with salt and pepper to taste. Give it a taste test; it should be comforting and delicious!
9. Serve hot, and enjoy the smiles around the table as everyone digs in!

Make It Perfect

• For extra flavor, sauté the onions and garlic before adding them to the slow cooker.
• If you prefer a thicker soup, add a cornstarch slurry during the last hour of cooking.
• Don’t skip the bay leaf; it adds a subtle depth to the flavor.
• Feel free to add more veggies like peas or corn for extra nutrition.
• This soup is perfect for leftovers; it tastes even better the next day!

Mix It Up

• Add a splash of lemon juice for a bright twist.
• Throw in some spinach or kale for a healthy boost.
• Try adding a dash of hot sauce for a little kick.

Perfect Partners

• Serve with crusty bread for dipping.
• Pair with a simple side salad for a complete meal.
• A sprinkle of fresh parsley on top adds a nice touch.

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FAQs

Conclusion

This Slow Cooker Chicken Noodle Soup With Carrots is sure to become a go-to recipe in your home. It’s simple, comforting, and packed with flavor. So, gather your family around the table, serve up a warm bowl, and enjoy the love that comes with it!

Slow Cooker Chicken Noodle Soup With Carrots and Celery

This slow cooker chicken noodle soup combines tender chicken, fresh carrots and celery, and comforting egg noodles in a flavorful broth. It’s easy to prepare and perfect for chilly days or when you need some warm comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 lb boneless skinless chicken breasts You can also use thighs for more flavor
• 4 cups chicken broth Low-sodium is a great option
• 2 large carrots sliced; feel free to add more if you love carrots
• 2 stalks celery chopped; you can substitute with bell peppers
• 1 small yellow onion diced; shallots work well too
• 2 cloves garlic minced; garlic powder can be used in a pinch
• 1 tsp dried thyme fresh thyme is a nice alternative
• 1 leaf bay leaf remove before serving
• 8 oz egg noodles any pasta shape works, but egg noodles are traditional
• to taste salt and pepper adjust based on your broth’s saltiness

Equipment

• Slow cooker
• Fork

Method

 

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the chicken broth, covering the chicken completely.
3. Add the sliced carrots, chopped celery, diced onion, and minced garlic.
4. Sprinkle in the dried thyme and add the bay leaf.
5. Cover the slow cooker and cook on low for 6 to 8 hours.
6. Remove the chicken and shred it with two forks, then return to the pot.
7. Stir in the egg noodles and cook on high for 30 minutes or until noodles are tender.
8. Season with salt and pepper to taste and serve hot.