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- 1.5 lbs boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 2 cups water - 2 medium carrots, sliced - 2 celery stalks, chopped - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 8 oz egg noodles - Salt and pepper to taste - Fresh parsley for garnish To make a great slow cooker chicken noodle soup, you need these key ingredients. The chicken thighs give the soup a rich flavor. I prefer boneless and skinless for easy prep. The low-sodium chicken broth helps control the salt. Next, we add water for a perfect balance. Carrots and celery add crunch and sweetness. The onion and garlic bring depth. Thyme and rosemary add warmth and earthiness. The bay leaf enhances the broth's taste. Egg noodles make it a filling meal. Finally, salt and pepper enhance the flavor. Fresh parsley adds color and freshness when serving. Each ingredient plays a role in this cozy dish. I love how they all blend together in the slow cooker. It creates a comforting meal for any day. 1. Start by placing the boneless, skinless chicken thighs at the bottom of the slow cooker. This layer forms the base of our soup. 2. Next, pour in the chicken broth and water. These liquids will create a rich, warm broth. 3. Add the sliced carrots, chopped celery, diced onion, and minced garlic. Each vegetable adds flavor and texture. 4. Sprinkle in the dried thyme, dried rosemary, and bay leaf. These herbs boost the soup's aroma. 5. Season with salt and freshly ground black pepper to taste. Stir gently to mix all the ingredients well. 1. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking makes the chicken tender. 2. When cooking time is up, carefully remove the chicken thighs from the slow cooker. Use two forks to shred the meat into bite-sized pieces. 3. Return the shredded chicken to the soup. Discard the bay leaf. 4. Add the egg noodles into the slow cooker. Stir them in to combine with the soup. Cover again and cook on high for an additional 30 minutes. This ensures the noodles are perfectly tender. 1. Before serving, taste the soup. Adjust the seasoning by adding more salt and pepper if needed. This step ensures a balanced flavor. 2. Ladle the warm soup into bowls. Garnish with freshly chopped parsley for a pop of color. 3. Serve the soup with warm crusty bread on the side. This makes a cozy meal even better! To ensure tender chicken, always use boneless, skinless chicken thighs. They stay juicy and cook well in the slow cooker. Place the chicken at the bottom of the pot for even cooking. For flavor, start with quality chicken broth. Low-sodium broth is best for control over salt. Layer in fresh vegetables like carrots and celery for added taste. Don't skip the garlic; it adds depth to your broth. If you're watching your sodium, choose low-sodium chicken broth. You can also use fresh herbs instead of dried ones for extra flavor without added salt. For those needing gluten-free options, swap egg noodles with gluten-free pasta. Rice noodles or quinoa can be great substitutes. They will soak up the soup flavors nicely. To boost flavor, add fresh herbs near the end of cooking. Parsley, thyme, or dill can brighten the taste. A squeeze of lemon or lime juice adds a fresh zing, too. Consider adding more vegetables for extra nutrition. Peas, corn, or spinach blend well into the soup. Just toss them in during the last 30 minutes of cooking. This keeps them vibrant and tasty. {{image_4}} To make a creamy chicken noodle soup, you can add a few simple ingredients. At the end of cooking, stir in 1 cup of heavy cream or half-and-half. This will give your soup a rich and smooth texture. You might also want to add a sprinkle of grated Parmesan cheese for extra flavor. This change makes the soup feel cozy and filling. If you want to pack in more veggies, you can easily do so. Try adding 1 cup of chopped green beans or 1 cup of peas. You can also throw in some spinach or kale a few minutes before serving. These additions not only boost nutrition but also add color and texture to your soup. Feel free to mix in any veggies you enjoy. For those who love heat, a spicy chicken noodle soup is a great twist. You can add 1-2 teaspoons of red pepper flakes or a chopped jalapeño pepper to the pot. If you want more depth, a dash of hot sauce can also work well. These changes will spice up your soup and warm you right up on chilly days. After enjoying your soup, let it cool a bit. Use airtight containers to store leftovers. Glass or plastic containers work well. Make sure to leave some space at the top for expansion. In the fridge, your chicken noodle soup stays fresh for about three to four days. To freeze chicken noodle soup, first let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date and type of soup inside. You can freeze it for up to three months. When you are ready to eat it, thaw the soup overnight in the fridge. If you forget, you can thaw it in cold water or the microwave. To reheat, pour the soup into a pot. Heat it over medium-low heat, stirring often. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the soup's flavor and texture. If the soup is too thick, add a splash of broth or water. Enjoy your warm bowl of comfort! Yes, you can use frozen chicken. It is safe and easy. Just add the frozen chicken thighs directly into the slow cooker. You may need to increase the cooking time by an hour or so. Check that the chicken is cooked through before shredding it. This method saves time and helps you enjoy a warm meal without thawing. You can store leftovers in the fridge for up to four days. Make sure to keep the soup in a sealed container. If you want to save it longer, consider freezing it. The soup will stay tasty for about three months in the freezer. Just remember to label your containers with the date. Yes, you can make this soup ahead of time. It tastes even better the next day! Prepare it fully and store it in the fridge. Reheat it on the stove or in the microwave. If you plan to freeze it, do so before adding the noodles. Add the noodles when you reheat the soup. This keeps them from becoming mushy. This blog post covered how to make a delicious chicken noodle soup in a slow cooker. We discussed the simple ingredients needed, detailed step-by-step cooking instructions, and tips for adjustments or variations. You can create a creamy, spicy, or veggie-packed soup to fit your tastes. Remember to store leftovers properly and enjoy them later. With this easy recipe, comforting soup is always just a few hours away. You can impress everyone with your cooking skills! Enjoy every warm bowl of this hearty meal.

Slow Cooker Chicken Noodle Soup

Warm up with a comforting bowl of cozy slow cooker chicken noodle soup that's perfect for any day! This simple recipe combines tender chicken thighs, fresh veggies, and egg noodles, all slow-cooked to flavorful perfection. With just a few easy steps, you'll create a delicious meal that the whole family will love. Click through to discover the steps and make your own cozy creation today!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

4 cups chicken broth (preferably low-sodium)

2 cups water

2 medium carrots, peeled and sliced into rounds

2 celery stalks, washed and chopped

1 medium onion, diced finely

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

8 oz egg noodles

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by placing the boneless, skinless chicken thighs at the bottom of the slow cooker.

    Pour in the chicken broth and water, followed by adding the sliced carrots, chopped celery, diced onion, and minced garlic.

      Sprinkle in the dried thyme, dried rosemary, and bay leaf. Season with salt and freshly ground black pepper to taste.

        Gently stir the mixture to evenly combine all the ingredients.

          Cover the slow cooker with its lid, and set it to cook on the low setting for 6-8 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender to the touch.

            Once the cooking time is complete, carefully remove the chicken thighs from the slow cooker. Use two forks to shred the meat into bite-sized pieces before returning it to the soup. Discard the bay leaf.

              Add the egg noodles into the slow cooker, stirring them in to combine with the existing ingredients. Cover the slow cooker again and cook on high for an additional 30 minutes, or until the noodles are perfectly tender.

                Before serving, taste the soup and adjust the seasoning by adding more salt and pepper if desired.

                  Ladle the warm soup into bowls and garnish with a sprinkle of freshly chopped parsley for a vibrant finish.

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

                      - Presentation Tips: Serve the soup with warm crusty bread on the side for dipping, and feel free to top it with a sprig of parsley for an extra touch!