Slow Cooker Chunky Chicken Noodle Soup

To me, chicken noodle soup must have two things: plenty of chicken and plenty of noodles. That’s exactly what this slow cooker chicken noodle soup recipe delivers along with (mostly) hands-off cooking. (Serves 8)


2 pounds boneless chicken breasts or thighs, cut into 1/2-inch cubes
2 quarts chicken broth
1 large onion, diced
4 ribs celery, diced
4 carrots, diced
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 bay leaf
2 cups dried egg noodles
Salt and freshly cracked black pepper, to taste

How to make Slow Cooker Chunky Chicken Noodle Soup

• Place the diced onion, celery and carrot in the bottom of a large slow cooker and spread to distribute evenly
• Put the chicken pieces on top of the vegetables and sprinkle everything with the marjoram and thyme
• Pour in the chicken broth and add the bay leaf
• Cover and cook on low setting for 6 to 8 hours, until chicken is fully cooked
• Add the egg noodles and let cook for 20 to 30 minutes, until tender
• Taste for seasoning
• Remove bay leaf and serve

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