How To Make Chicken Broth Soup In Slow Cooker

Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier. (Looking for a healthy chicken noodle soup recipe? We gotchu?)

Do you cook the chicken before putting in the soup?

It's not necessary! Let your slow cooker do the hard work for you :) Add raw boneless skinless chicken breasts to the slow cooker, then let it cook for 6 hours. Once the chicken is tender, remove the breasts from the slow cooker and use two forks to shred the meat. Return the chicken to the slow cooker and stir with the soup.

What can I add to chicken soup to make it more flavorful?

Fresh herbs, garlic, and a bay leaf will help make your soup more flavorful. If you make chicken soup and feel like it's lacking something, this can typically be not enough salt. Finish the soup with a pinch of flaky sea salt, a drizzle of olive oil, and a squeeze of lemon for a brighter, more punchy flavor. If you like spicy food, also consider adding a pinch of crushed red pepper flakes or cayenne to give the soup some heat.

Do I need to use fresh herbs?

You can definitely use dried thyme and rosemary here, but we love the ease of throwing in fresh sprigs, and the more vibrant flavor of fresh herbs.

Can I make chicken noodle soup in my Instant Pot?

Absolutely! See this recipe here.

Yields: 6 - 8

Prep Time: 0 hours 10 mins

Total Time: 6 hours 40 mins

1 1/2 lb.

boneless skinless chicken breasts

large onion, chopped

carrots, peeled and sliced into coins

stalks celery, sliced

4 tsp.

sprigs fresh thyme

4 tsp.

sprigs fresh rosemary

cloves garlic, minced

bay leaf

Kosher salt

Freshly ground black pepper

10 c.

low-sodium chicken broth

8 oz.

egg noodles

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
Cook on low, covered, until al dente, 20 to 30 minutes.

Ethan Calabrese

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

BUY NOW Crock-Pot, $50, amazon.com

Lindsay Funston Executive Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io