How to Make Slow Cooker Chicken Noodle Soup

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles add fiber, while pasta is usually less expensive.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Homemade stock is healthier and can be made from scraps.

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: rotisserie chicken

Thighs are more flavorful and cheaper than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Place 3 or 4 boneless skinless chicken breasts into the bottom of a 6 to 8 quart slow cooker.

Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Dice 1 small white onion and add it to the slow cooker.

Add 1 cup of sliced celery and 1 cup of sliced carrots to the slow cooker.

Add 1 tablespoon of freshly grated ginger and 1 tablespoon of minced garlic.

Stir in 1 teaspoon each of dried oregano and dried thyme.

Pour in 8 cups of low sodium chicken broth.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until chicken is tender and cooked through.

Shred the chicken using two forks directly in the slow cooker.

Pour in 12 ounces of egg noodles and press them down into the liquid.

Cover and cook on high for 10 to 15 minutes until the pasta is tender.

Mince about 3 tablespoons of fresh parsley and stir it into the soup just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens