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For this hearty chicken noodle soup, you'll need: - 1 pound boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 2 cups water - 2 cups carrots, sliced - 2 cups celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 teaspoon black pepper - 1 bay leaf - 8 ounces egg noodles - 2 tablespoons olive oil - Salt to taste These ingredients work together to create a warm and filling dish. You can add your own twist to the soup with these options: - Fresh parsley for garnish - Lemon juice for a bright flavor - A dash of hot sauce for heat - Kale or spinach for extra greens - Different herbs like rosemary or oregano Feel free to mix and match these ingredients to suit your taste. If you're missing an item, here are some easy swaps: - Chicken breasts can be replaced with thighs for more flavor. - Use vegetable broth instead of chicken broth for a vegetarian option. - If you have frozen carrots or celery, they work well too. - Wide noodles or even rice can replace egg noodles. - Olive oil can be swapped with butter for a richer taste. These substitutions can help you make the soup even if you run low on ingredients. Enjoy crafting your perfect bowl! First, get your slow cooker ready. Add 2 tablespoons of olive oil to the pot. Next, chop 1 medium onion and mince 3 cloves of garlic. Toss them in the slow cooker. Now, slice 2 cups of carrots and dice 2 cups of celery. Add these to the pot, too. Stir the veggies well to mix them. This step builds a great base for your soup. Now, we need the star of the show: chicken. Take 1 pound of boneless, skinless chicken breasts. Place them on top of the veggies. Then, pour in 4 cups of low-sodium chicken broth. Add 2 cups of water next, covering everything completely. This makes sure the chicken stays moist and tender. Now, it's time to spice things up. Add 1 teaspoon each of dried thyme, dried parsley, and black pepper. Toss in 1 bay leaf for extra flavor. Stir gently to mix in the spices. Cover your slow cooker. You can cook on low for 6 to 8 hours or on high for 3 to 4 hours. I recommend low heat for deeper flavors. You’ll know it’s done when the chicken is tender. After cooking, take out the chicken. Shred it with two forks and return it to the pot. Next, add 8 ounces of egg noodles to the soup. Cover the slow cooker again. Cook on high for an additional 20 to 30 minutes until the noodles are al dente. Taste your soup and adjust the salt as needed. Don’t forget to remove the bay leaf! To boost the flavor of your hearty chicken noodle soup, use low-sodium broth. This gives you control over the salt level. Adding fresh herbs like thyme and parsley really brightens the dish. Sautéing the onion and garlic in olive oil before adding them to the slow cooker adds depth. The bay leaf brings a lovely aroma. Let the soup cook low and slow for rich, deep flavors. Shredding chicken can be simple. After cooking, let the chicken rest for a few minutes. This keeps it juicy. Use two forks to pull apart the chicken. You can also use your hands for a more personal touch. Shred it into bite-sized pieces so it mixes well with the soup. This step makes the soup feel hearty and filling. To get the best texture from your noodles, add them at the right time. Wait until the chicken is shredded and returned to the pot. Cook the noodles on high for 20 to 30 minutes. This timing keeps them al dente, not mushy. If you want extra bite, try adding a few more noodles. They soak up flavor and add heartiness to each bowl. {{image_2}} To make a creamy version, add one cup of heavy cream at the end. Stir it in after you add the noodles. This gives the soup a rich and smooth taste. You can also use half-and-half for a lighter option. The creaminess pairs well with the chicken and veggies. It turns the soup into a cozy treat. You can add many vegetables for more nutrition. Try adding peas, corn, or spinach. These veggies cook quickly and add color. Chop them small so they blend well. You can toss them in during the last 30 minutes of cooking. They will keep their crunch and flavor. This is a great way to sneak in healthy greens. For a gluten-free version, swap egg noodles for rice or gluten-free pasta. Brown rice takes longer to cook, so add it early. If using gluten-free pasta, check the package for cooking time. You might need to add them later to avoid mushiness. Always check labels to ensure all ingredients are gluten-free. This way, everyone can enjoy the soup without worries. After you enjoy your hearty chicken noodle soup, let it cool first. Use an airtight container for storage. This helps keep the soup fresh. Store it in the fridge for up to three days. If you want to save it longer, consider freezing it. To reheat, pour the soup into a pot. Heat it over medium heat. Stir often until it warms through. You can also use a microwave. Pour the soup into a safe bowl, cover it, and heat for about two minutes. Stir and check if it’s hot enough. To freeze, first cool the soup completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup may expand. Label each bag with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen chicken. Just add it directly to the slow cooker. You may need to increase the cooking time by one hour. Always make sure the chicken reaches 165°F to ensure it is safe to eat. Using frozen chicken works well because it simmers in the broth, keeping it moist and tender. To thicken your soup, you have a few options. One way is to add a cornstarch slurry. Mix one tablespoon of cornstarch with one tablespoon of cold water. Stir this mix into the soup and let it cook for a few more minutes. You can also add more egg noodles or mash some of the vegetables in the soup. This adds body and richness to the dish without changing the flavor too much. Pairing side dishes with chicken noodle soup is easy! Here are some great options: - Crusty bread or rolls for dipping - A fresh green salad for a light touch - Grilled cheese sandwiches for a classic combo - Crackers for a crunchy texture These sides enhance the soup and make the meal feel complete. Enjoy experimenting with these combinations! This blog post covered all you need to know for making chicken noodle soup. We looked at ingredients, how to cook, and added helpful tips. I shared ways to personalize your soup and even offered storage advice. Now you have the skills to create a warm bowl of goodness any time! Enjoy the process and share it with others. Soup brings comfort and joy, so let's get cooking!

Hearty Chicken Noodle Soup Slow Cooker

Warm up with a bowl of cozy comfort chicken noodle soup that’s perfect for any chilly day! This easy slow cooker recipe combines tender chicken, fresh vegetables, and hearty egg noodles for a deliciously satisfying meal. With simple steps and everyday ingredients, you can create a nourishing dish that your family will love. Click through for the full recipe and tips to make it your own! Enjoy the warmth in every spoonful!
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups low-sodium chicken broth

2 cups water

2 cups carrots, sliced

2 cups celery, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon black pepper

1 bay leaf

8 ounces egg noodles

2 tablespoons olive oil

Salt to taste

Optional: Fresh parsley for garnish

Instructions
 

In the slow cooker, add the olive oil, chopped onion, minced garlic, sliced carrots, and diced celery. Stir to combine the vegetables.

    Place the chicken breasts on top of the vegetables in the slow cooker.

      Pour the chicken broth and water into the slow cooker, covering the chicken and vegetables completely.

        Add dried thyme, dried parsley, black pepper, and the bay leaf. Stir gently to distribute the spices.

          Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.

            Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker.

              Add the egg noodles to the soup and cover the slow cooker again. Cook on high for an additional 20-30 minutes, until the noodles are al dente.

                Taste the soup and adjust the salt as needed, then remove the bay leaf before serving.

                  Prep Time: 15 mins | Total Time: 8 hours | Servings: 6-8

                    - Presentation Tips: Serve the soup in bowls and garnish with fresh parsley for a pop of color. You can also accompany it with crusty bread for a complete meal.