So this soup is seriously the easiest, and yummiest homemade chicken noodle soup that you will ever make. You’ll use your slow cooker for this recipe, and start with either fresh chicken breasts, a leftover roasted chicken, or even easier, a rotisserie chicken from the grocery store. This soup is packed with fresh veggies and noodles, and flavored with fresh herbs and a hint of lemon. The soup takes all day to make, but there is very little involvement needed on your part, and the results are just phenomenal.
You have at least 3 options/strategies for making this soup:
- Start the stock in the morning and take the soup from start to finish on that day.
- Make the stock one day, strain and refrigerate the broth, and then finish the soup the next day.
- Make the stock, strain and freeze the broth, and then use the stock when you are ready to make the soup.
Making the Stock:
To make the chicken stock, you’ll combine the chicken bones (with most of the meat removed) with water, celery, onions, garlic, carrots, lemon juice and fresh herbs. You add water, turn your slow cooker on low for 6-8 hours, and let the flavors blend together for your homemade stock. Once the stock is finished cooking, you will strain the stock, and return the clear and flavorful soup base to your slow cooker. You can also store the stock in a container for refrigeration or freezing if you don’t plan to finish the soup right away. If you used fresh chicken breast, reserve the chicken meat for finishing the soup.
Making the Soup:
At this point, you will add fresh carrots and celery to the broth in your slow cooker. You’ll want to cook the soup for an additional 2 hours on low or 1 hour on high, until the vegetables are tender. Finally, you will add in the chicken and noodles, and cook the soup for another hour or so, until the noodles are nice and tender.
This chicken noodle soup is delicious, and especially nice with a fresh loaf of bread like the Classic Pain de Mie from Pardon Your French, or a grilled cheese sandwich. Enjoy!
Slow Cooker Chicken Noodle Soup
- 1 rotisserie chicken or 1 1/2 lbs chicken breasts
- 2-3 carrots, cut in half
- 2 medium yellow onions, cut in half
- 3 stalks celery, whole
- 3 cloves garlic, whole and peeled
- 1 lemon
- 3 sprigs each of fresh rosemary and thyme
- 1 tsp Papa Joe's Salt
- 8 cups water
Chicken Noodle Soup
- 6-8 cups homemade chicken broth
- 2 cups cooked chicken
- 3 carrots, peels and chopped
- 3 stalks celery, chopped
- 2 cups egg noodles or other noodle of your choice
- fresh parsley, chopped for garnish
- Pull 2 cups of cooked chicken from your rotisserie chicken and reserve for finishing the soup. Add the chicken carcass to your slow cooker. If you are using fresh chicken breasts, add directly to the slow cooker.
- Add carrots, celery, onions, fresh herbs, Papa Joe's Salt, water, and juice from one lemon to the slow cooker. Cook on low for 6-8 hours.
- Pour your finished stock through a strainer (I prefer a mesh strainer for this). Move the strained stock to your slow cooker. (if you are refrigerating or freezing your stock for a different day, now is the time to do this). If you used fresh chicken breasts, reserve the cooked chicken from the breasts for finishing the soup.
Making the Chicken Noodle Soup
- Add the chopped carrots and celery to the slow cooker with the broth. Cook on low for 1 hour, or until the vegetables are tender.
- Chop reserved chicken into bite sized pieces. Add egg noodles and chopped chicken to your slow cooker. Cook for an additional 30-60 minutes or until the noodles are tender.
- Separate the soup in 4-6 bowls. Garnish with freshly chopped parsley and an additional sprinkle of Papa Joe's Salt. Serve with a fresh loaf of bread or a grilled cheese sandwich. Enjoy!
Kitchen Tools and Ingredients That I Used for This Recipe:
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