Easy & Delicious Slow Cooker Chicken Vegetable Soup with Egg Noodles

Italian Chef Team

2 months ago

Easy & Delicious Slow Cooker Chicken Vegetable Soup with Egg Noodles

Comfort food doesn’t get much easier or more satisfying than a big bowl of homemade chicken vegetable soup. And when you make it in the slow cooker, it’s almost entirely hands-off! This recipe for Slow Cooker Chicken Vegetable Soup with Egg Noodles is packed with flavor, loaded with tender chicken and vegetables, and incredibly easy to customize to your liking. Plus, the addition of egg noodles makes it a hearty and complete meal.

This slow cooker chicken vegetable soup is perfect for busy weeknights, chilly days, or anytime you’re craving a warm and comforting bowl of goodness. It’s also a great way to use up leftover cooked chicken or vegetables you have on hand.

Why You’ll Love This Recipe

* **Effortless:** The slow cooker does most of the work, freeing you up to do other things.
* **Flavorful:** The long, slow cooking time allows the flavors to meld together beautifully.
* **Healthy:** Packed with protein and vegetables, this soup is a nutritious and satisfying meal.
* **Customizable:** Easily adapt the recipe to suit your preferences and dietary needs.
* **Freezer-Friendly:** Make a big batch and freeze leftovers for easy meals later.

Ingredients You’ll Need

* **Chicken:** Boneless, skinless chicken breasts or thighs work best. You can also use leftover cooked chicken or a rotisserie chicken.
* **Vegetables:** Onion, carrots, celery, and garlic form the base of the soup. Feel free to add other vegetables like potatoes, peas, corn, green beans, or zucchini.
* **Chicken Broth:** Use low-sodium chicken broth to control the saltiness of the soup.
* **Egg Noodles:** Wide egg noodles are a classic choice, but you can also use other types of pasta, such as ditalini or rotini.
* **Seasonings:** Dried thyme, dried rosemary, bay leaf, salt, and pepper enhance the flavor of the soup. You can also add other herbs and spices, such as paprika, oregano, or parsley.
* **Olive Oil:** Used for sautéing the vegetables (optional).
* **Lemon Juice:** A squeeze of lemon juice at the end brightens up the flavor of the soup.

Detailed Ingredients List

* 1 tablespoon olive oil (optional)
* 1 medium yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1.5 pounds boneless, skinless chicken breasts or thighs
* 8 cups low-sodium chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup egg noodles
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Fresh parsley, chopped (for garnish)

Equipment You’ll Need

* Slow Cooker
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Large Spoon

Step-by-Step Instructions

1. **Sauté the Vegetables (Optional):** For a deeper flavor, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. This step can be skipped if you prefer a simpler recipe.
2. **Add Ingredients to the Slow Cooker:** Transfer the sautéed vegetables (if using) to the slow cooker. Add the chicken, chicken broth, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
3. **Cook on Low:** Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. **Shred the Chicken:** Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. **Add Noodles and Frozen Vegetables:** Stir in the egg noodles, frozen peas, and frozen corn. Cover and cook on high for 15-20 minutes, or until the noodles are tender.
6. **Season and Serve:** Remove the bay leaf. Stir in lemon juice (if using). Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley.

Detailed Step-by-Step Instructions with Pictures

Let’s break down each step with detailed instructions and visual aids.

**Step 1: Prep the Vegetables (Optional Sauté)**

* Finely chop the onion, carrots, and celery. Mince the garlic.
* If opting to sauté, heat 1 tablespoon of olive oil in a skillet over medium heat.
* Add the chopped onion, carrots, and celery to the skillet and cook for 5-7 minutes, or until softened. Stir occasionally to prevent burning.
* Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it will become bitter. Remove from heat.

**Step 2: Combine in Slow Cooker**

* Transfer the sautéed vegetables (if sautéing) to the slow cooker.
* Add the chicken breasts or thighs on top of the vegetables.
* Pour in 8 cups of low-sodium chicken broth, ensuring the chicken is mostly submerged.
* Sprinkle in 1 teaspoon of dried thyme and ½ teaspoon of dried rosemary. Add 1 bay leaf.
* Season generously with salt and pepper to taste. Remember, you can always add more seasoning later, but it’s harder to remove it.

**Step 3: Slow Cook**

* Cover the slow cooker with the lid.
* Cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The cooking time may vary depending on your slow cooker model.
* The chicken is done when it’s cooked through and easily shreds with a fork.

**Step 4: Shred the Chicken**

* Once the chicken is cooked, carefully remove it from the slow cooker using tongs or a slotted spoon.
* Place the chicken on a cutting board.
* Use two forks to shred the chicken into bite-sized pieces. Discard any bones or skin (if using bone-in chicken).
* Return the shredded chicken back to the slow cooker.

**Step 5: Add Noodles and Frozen Vegetables**

* Add 1 cup of egg noodles, 1 cup of frozen peas, and 1 cup of frozen corn to the slow cooker. Ensure the noodles are submerged in the broth to cook evenly.
* Stir gently to combine all the ingredients.
* Cover the slow cooker and cook on high heat for 15-20 minutes, or until the egg noodles are tender and cooked through. Check the noodles occasionally to prevent them from overcooking and becoming mushy.

**Step 6: Final Touches and Serving**

* Remove the bay leaf from the slow cooker and discard it.
* Stir in 1 tablespoon of lemon juice (optional) to brighten the flavors.
* Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs to suit your preference.
* Serve the soup hot in bowls.
* Garnish with fresh chopped parsley for added freshness and visual appeal.

Tips and Variations

* **Use Leftover Chicken:** This recipe is a great way to use up leftover cooked chicken. Simply shred the chicken and add it to the slow cooker during the last hour of cooking.
* **Add More Vegetables:** Feel free to add other vegetables like potatoes, green beans, zucchini, or spinach.
* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth. Add a can of drained and rinsed cannellini beans or chickpeas for added protein.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Add Beans:** Toss in a can of drained and rinsed cannellini beans, kidney beans, or great northern beans for added protein and fiber.
* **Use Different Noodles:** If you don’t have egg noodles, you can use other types of pasta like ditalini, rotini, or macaroni.
* **Make it Gluten-Free:** Use gluten-free pasta or rice noodles.
* **Thicken the Soup:** If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking.
* **Add a Creamy Touch:** Stir in a dollop of sour cream or Greek yogurt before serving for a creamy texture.
* **Cook it on the Stovetop:** If you don’t have a slow cooker, you can easily make this soup on the stovetop. Sauté the vegetables in a large pot, then add the chicken, broth, and seasonings. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through. Shred the chicken, add the noodles and frozen vegetables, and cook until the noodles are tender.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.

Serving Suggestions

* Serve this soup with a side of crusty bread for dipping.
* Add a dollop of sour cream or Greek yogurt for a creamy touch.
* Garnish with fresh herbs like parsley, dill, or chives.
* Serve with a grilled cheese sandwich or a side salad for a complete meal.
* Pair with a glass of crisp white wine or a light beer.

Storage Instructions

* **Refrigerator:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through. Stir halfway through.

Nutrition Information

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)

* Calories: Approximately 300-400 per serving
* Protein: 25-35 grams per serving
* Carbohydrates: 30-40 grams per serving
* Fat: 10-15 grams per serving
* Fiber: 5-7 grams per serving

Recipe Card

Here’s a printable recipe card for your convenience:

**Slow Cooker Chicken Vegetable Soup with Egg Noodles**

**Prep Time:** 15 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high) + 15-20 minutes
**Servings:** 6-8

**Ingredients:**

**Instructions:**

1. **Sauté Vegetables (Optional):** Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic; cook 1 minute until fragrant. Transfer to slow cooker.
2. **Combine Ingredients:** Add chicken, chicken broth, thyme, rosemary, and bay leaf to the slow cooker. Season with salt and pepper.
3. **Slow Cook:** Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
4. **Shred Chicken:** Remove chicken; shred with forks. Return to slow cooker.
5. **Add Noodles & Veggies:** Stir in egg noodles, peas, and corn. Cover and cook on high for 15-20 minutes, until noodles are tender.
6. **Season and Serve:** Remove bay leaf. Stir in lemon juice (if using). Taste and adjust seasonings. Serve hot, garnished with parsley.

Enjoy Your Soup!

This Slow Cooker Chicken Vegetable Soup with Egg Noodles is a delicious and easy way to enjoy a comforting and healthy meal. With its simple ingredients and hands-off cooking method, it’s perfect for busy weeknights. So gather your ingredients, set your slow cooker, and get ready to enjoy a warm and satisfying bowl of homemade goodness!

Remember to share this recipe with your friends and family, and let us know in the comments how you like it! Bon appétit!

Tags: Recipes