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Chicken Noodle Soup

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Course: Dinner
Cook Time: 4 hours 10 minutes
Servings: 12


  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 lb. carrots (about 4 medium, peeled and sliced)
  • 4 ribs celery (diced)
  • 2 lb. skinless chicken breasts
  • 2 Tbsp. Italian seasoning
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 8 cups water
  • 6 oz. wide egg noodles
  • Salt to taste
  • 1/4 cup chopped fresh parsley (optional)


  • Add the onion, garlic, carrots and celery to a 6-quart slow cooker.
  • Place chicken breasts on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf and pepper.
  • Pour 8 cups of water over the ingredients. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
  • After cooking, carefully move the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine and replace the lid. Turn the heat to high if not already.
  • Use two forks to shred the cooked chicken breasts. Return shredded chicken to the slow cooker and stir to combine with the soup. Simmer for 8-10 minutes or until the noodles are tender.
  • Add salt to taste and stir in a handful of chopped parsley for garnish just before serving.
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