Slow Cooker Chicken Noodle Soup

Makes 8 servings; 1½ cups each serving

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  • 1½ pounds boneless skinless chicken breasts
  • 3 large carrots
  • 3 ribs celery
  • 1 large onion
  • 3-4 cloves garlic, about 1 tablespoon minced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 bay leaf
  • 8 cups low sodium chicken broth
  • 8 ounces medium egg noodles


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Remove fat from chicken breasts and place chicken in the bottom of a 6-quart or larger slow cooker.
  3. Wash your hands well with soap and warm water for at least 20 seconds.
  4. Wash, peel, and cut carrots into coins (smaller portion) and half moons (larger portion).
  5. Wash celery and cut into small pieces, discard white root ends.
  6. Peel and cut onion into small pieces.
  7. Peel and mince garlic.
  8. Add carrots, celery, onion, garlic, rosemary, thyme, pepper, salt, and bay leaf to the slow cooker on top of the chicken.
  9. Add chicken broth and cook on low for 6 hours or high for 3 hours. Remove chicken and place on a cutting board to cool. Remove bay leaf.
  10. Add noodles to slow cooker and stir ingredients. Cook on low for 15 minutes. While noodles cook, shred chicken with two forks. Add chicken back to slow cooker and stir.
  11. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.