Slow Cooker Chicken Noodle Soup Recipe

Chicken breasts: Boneless and skinless, these provide the protein base for the soup.

Chicken broth: This forms the flavorful liquid base of the soup.

Carrots: Sliced, they add sweetness and color.

Celery stalks: Sliced, they contribute a subtle, earthy flavor.

Onion: Diced, it adds depth and aroma.

Garlic: Minced, it enhances the overall flavor.

Dried thyme: Adds a slightly minty, earthy flavor.

Dried rosemary: Provides a pine-like, aromatic touch.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and complexity.

Egg noodles: These soak up the broth and add heartiness to the soup.

Fresh parsley: Chopped, it adds a fresh, vibrant finish.

When preparing chicken breasts for this slow cooker recipe, consider searing them in a hot pan with a bit of oil before adding them to the slow cooker. This step can enhance the flavor by creating a rich, caramelized exterior. Additionally, to ensure the egg noodles don't become mushy, you can cook them separately and add them to the soup just before serving. This way, they maintain their texture and the broth remains clear.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet flavor that complements the soup.

• sliced celery stalks - Substitute with fennel: Fennel adds a subtle anise flavor and a similar crunch to the soup.

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• dried thyme - Substitute with dried oregano: Oregano has a slightly different but complementary flavor profile.

• dried rosemary - Substitute with dried sage: Sage provides a warm, earthy flavor that works well in soups.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor.

• egg noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative that works well in soups.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro adds a fresh, citrusy note to the soup.

• Allow the chicken noodle soup to cool to room temperature. This helps prevent condensation, which can lead to soggy noodles and a diluted broth.
• Transfer the soup into airtight containers. For individual servings, use smaller containers to make reheating easier. Ensure the containers are labeled with the date.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days.
• For long-term storage, opt for freezing. Pour the soup into freezer-safe bags or containers, leaving some space at the top for expansion. Lay the bags flat in the freezer for efficient storage.
• When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and chicken.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If the egg noodles have absorbed too much broth, add a splash of chicken broth to reach the desired consistency.
• For a quick reheating option, use the microwave. Transfer the soup to a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with a sprinkle of fresh parsley before serving to revive the flavors and add a touch of freshness.

• For stovetop reheating, pour the leftover soup into a pot. Heat over medium until it reaches a simmer, stirring occasionally to ensure even heating. This method helps maintain the texture of the egg noodles and the tenderness of the chicken.
• If using a microwave, transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Adjust the time as needed until the soup is heated thoroughly.
• For a slow cooker, return the leftover soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is ideal if you have a larger quantity and want to keep the soup warm for an extended period.
• To reheat in an oven, preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes, or until the soup is hot throughout. This method is useful if you prefer not to use the stovetop or microwave.
• For a quick and easy method, use an immersion blender to blend a small portion of the soup before reheating. This will help distribute the heat more evenly and can slightly thicken the broth if desired. Then, reheat using any of the methods above.

• Slow cooker: Essential for cooking the soup slowly and evenly, allowing flavors to meld together over time.

• Cutting board: Used for slicing and dicing the vegetables and chicken.

• Chef's knife: Necessary for chopping the carrots, celery, onion, and mincing the garlic.

• Measuring spoons: Used to measure out the thyme, rosemary, salt, and pepper accurately.

• Measuring cups: Needed to measure the chicken broth and ensure the correct liquid ratio.

• Tongs: Useful for removing the chicken breasts from the slow cooker for shredding.

• Forks: Used to shred the cooked chicken breasts.

• Mixing spoon: For stirring the ingredients together in the slow cooker.

• Ladle: Handy for serving the soup once it’s ready.

• Serving bowls: Used to serve the finished chicken noodle soup.

• Knife sharpener: Ensures your chef's knife remains sharp for efficient chopping and slicing.

Prep ingredients ahead: Chop carrots, celery, and onion the night before and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Opt for rotisserie chicken: Substitute boneless, skinless chicken breasts with shredded rotisserie chicken to cut down on cooking time.

Quick-cook noodles: Use quick-cooking egg noodles that can be added directly to the slow cooker without pre-cooking.

Batch cooking: Double the recipe and freeze half for a quick meal later.