Chicken Noodle Soup Slow Cooker style is something good and easy for a quick supper or weekend lunch. This is a very basic chicken and noodle soup. Add fresh carrots, onion and celery and you’ve got some good nutritional value added in.
What is good about a basic recipe is that you can make it just as is, or make it different every time by adding or changing vegetables and seasonings.
This is a very “brothy” soup – if you like something with a little more body, whisk together 1 tablespoon of cornstarch with 1/4 cup of the chicken broth and stir it into the soup. The addition of the noodles gives it a little extra heft as well.
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- 4 boneless skinless chicken breasts
- 1 1/2 quarts chicken broth
- 1 large onion chopped
- 2 stalks celery diced
- 2 large carrots peeled and diced
- 1 package 12 ounces frozen egg noodles, thawed
- kosher salt and ground black pepper
- Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a slow cooker. Cover the chicken with the chopped onion, celery and carrots. Pour in the chicken broth, cover the pot and cook on low for 6 to 8 hours.
- When the chicken is cooked through and tender, remove the breasts from the slow cooker and shred the meat, or cut them into bite-sized pieces.
- Keep the shredded chicken warm.
- Turn the slow cooker to high and add the egg noodles. Cook them until they are tender, then return the shredded chicken to the pot and heat through.
Food For Thought – One really delicious variation to this recipe is to use frozen cheese gnocchi instead of the egg noodles.
Just cook them according to the package directions in the chicken broth.
I also like to add a handful of fresh spinach leaves to the soup just before its ready to serve. It only needs to wilt a little, and the bright green is a pretty contrast to the other ingredients.
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