How to Make Slow Cooker Chicken Noodle Soup
Chicken Noodle Soup is the quintessential soup for winter and treating the common cold. And this Slow Cooker Chicken Noodle Soup is the best recipe when you need some warmth and comfort. As I prepared this recipe for this post, I had a little cold with sniffles and I immediately felt better after eating it! So amazing!Â
This recipe is easy with just chopping some vegetables beforehand and adding the chicken, seasonings, and broth on top in the Slow Cooker. After it is done cooking, shred the chicken and add it back to the pot. Then, voila! You will have a delicious and healthy chicken noodle soup.Â
Ingredients for Slow Cooker Chicken Noodle Soup
- Chicken thighs – I used to always cook with chicken breast because they are leaner than chicken thighs. However, I recommend using chicken thighs for this recipe because the chicken will be more tender.Â
- Carrots – They add a nice pop of color to the soup and of course nutritional value.
- Parsnips – These are a root vegetable that looks like a carrot but is sweeter. They add a nice flavor to this soup.
- Rosemary – I love the flavor of rosemary especially in combination with chicken. It has a woodsy, pine flavor and aroma that is so comforting.
- Lemon juice – Adding lemon juice at the end helps to brighten and add flavor to the soup. Using more lemon juice and other herbs adds a ton of flavor and limits the need for salt, which is helpful if you are trying to limit your sodium intake.
How to Make Slow Cooker Chicken Noodle Soup
First, slice the carrots, celery, parsnips, and onion and add to the slow cooker. Then add the rosemary, bay leaf, and salt.
Then add salt to the chicken thighs, rubbing under the skin. Place the thighs on top of the vegetables in the slow cooker. Then add the chicken broth over the chicken and vegetables.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. During the last 15 minutes, remove the chicken and stir in the noodles.
Remove the chicken bones and skin and shred the chicken. When the noodles are done, remove the bay leaf and add the chicken back to the slow cooker.  Then add the lemon juice and stir. Turn off the cooker.Â
Add more salt and lemon juice to taste along with black pepper. Then it is ready to serve!
Nutritional Benefits of Slow Cooker Chicken Noodle Soup
Why is chicken noodle soup good for a cold? I also had the same question. And there are multiple reasons why it is the perfect dish for the common cold.Â
First, carrots, celery, parsnips, onion, and lemon juice are high in vitamins such as vitamin C and other antioxidants. These nutrients help to boost the immune system to help fight off viruses. Carrots are high in beta-carotene (which is converted to vitamin A in the body) and vitamin C, as well as vitamin B6 and potassium. And parsnips are also an excellent source of vitamin C, K, and Folate. For another recipe with parsnips and carrots, try these Herb-Roasted Vegetables!
Second, the broth helps with nasal congestion by stimulating nasal clearance. And it provides hydration and helps to thin mucus.
Third, chicken provides protein and essential amino acids to support the immune system and promote healing.
Fourth, the noodles provide carbohydrates which provides energy and helps you to feel full and satiated.
And lastly, rosemary has nutritional and health benefits as well. Rosemary has carnosic and rosmarinic acids that have antiviral properties and can help lower the risk of infection and boost the immune system to fight infections.
Tips
- Enjoy it with some crusty bread. We had it with delicious garlic bread!
- While I used dried rosemary because it was in my pantry already, try using 2 sprigs of fresh rosemary for even more rosemary flavor instead of dried. Just be sure to remove them after it is done cooking along with the bay leaf.
Recipe adapted from the Food Network
More Recipes!
- How to Make the Best Slow Cooker Turkey Chili
- Swiss Barley Soup – How to Make it Healthy and Delicious
- Easy Mexican Style Chicken Stew (Slow Cooker)
Slow Cooker Chicken Noodle Soup
Equipment
- Slow Cooker
Ingredients
- 5 large carrots
- 5 large celery stalks
- 1 medium onion
- 1 large parsnip
- 1 tsp dried crushed rosemary or 2 sprigs of fresh rosemary
- 1 bay leaf
- salt to taste
- 2 lbs bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken broth
- 6 ounces wide egg noodles
- 2 tbsp lemon juice freshly squeezed
- ground black pepper
Instructions
- Slice the carrots, celery, parsnips, and onion and add to the slow cooker. Then add the rosemary, bay leaf, and salt.
- Add the salt to the chicken thighs, rubbing under the skin. Place the thighs on top of the vegetables in the slow cooker. Then add the chicken broth over the chicken and vegetables.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. During the last 15 minutes, remove the chicken and stir in the noodles.
- Remove the chicken bones and skin and shred the chicken. When the noodles are done, remove the bay leaf and add the chicken back to the slow cooker.  Then add the lemon juice and stir. Turn off the cooker.Â
- Add more salt and lemon juice to taste along with black pepper. Then it is ready to serve!
