Chicken Noodle Soup for the Slow Cookers Soul

There is nothing better than a nice big bowl of hot soup. Warm, filling and delicious. My comfort food.

More specifically – I love chicken noodle soup, and so does the hubs.

Here is my recipe for an easy, veggie filled, slow cooker chicken noodle soup.


  • 2 lbs boneless skinless chicken breasts
  • 8 cups chicken broth
  • 6 carrots, peeled and chopped
  • 1/2 medium yellow onion, diced
  • 4 stalks celery, chopped – save greens from 2 stalks
  • 2 tablespoons fresh or dried chopped dill
  • 3 Tablespoons chopped fresh parsley
  • 4 Tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 cup water
  • 3 cups wide egg noodles



  1. Place chicken breasts on the bottom of your 6 quart or larger slow cooker and top with olive oil.
  2. Add carrots, chopped celery, celery greens, onion, garlic, thyme, dill and bay leaves.
  3. Pour in chicken broth and water.
  4. Salt and Pepper to taste.
  5. Cover and cook on low heat for 7 hours.
  6. Remove cooked chicken and use two forks to shred. Add back in to the slow cooker.
  7. Add in noodles and parsley.
  8. Cover and cook until noodles are tender (about 8 minutes).



Let the soup cool completely before refrigerating in covered bowl or pot.



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