Slow Cooker Chicken Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6
  • 2 large chicken breasts
  • 2, 32 ounce containers chicken stock
  • 4 large carrots, peeled and sliced
  • 4 stalks of celery, sliced
  • 1 medium onion, diced
  • 1 tablespoon minced garlic (3 garlic cloves)
  • 1½ teaspoons dried rosemary
  • 1½ teaspoons dried thyme
  • 2 bay leaves
  • ¾ teaspoon black pepper
  • 1½ teaspoons salt
  • 6 ounces egg noodles (I used whole wheat)
  • Juice from half of a lemon
  • Handful of fresh parsley, chopped
  • Parmesan cheese for garnish (grated or shaved)
  1. Place all of the ingredients into your slow cooker except lemon juice, parsley, egg noodles and parmesan cheese.
  2. Cook on low for 4-5 hours. Remove chicken and shred. Add egg noodles to the slow cooker and turn on high and cook for 10 minutes. Add shredded chicken back into the slow cooker along with the lemon juice and parsley and stir. Garnish with parmesan cheese and enjoy!
Recipe by Stuck On Sweet at