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Slow Cooker Chicken Noodle Soup (From Frozen!)

A classic dump-and-go slow cooker chicken noodle soup with tender shredded chicken, hearty egg noodles and vegetables in a golden broth. Includes a tested from-frozen chicken method so you can start with chicken straight from the freezer.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless skinless chicken breasts thawed, or frozen solid (see notes)
  • 8 cups Chicken broth use halal-certified if strict
  • 3 Carrots medium, peeled and sliced into coins
  • 2 Celery stalks sliced
  • 1 Yellow onion medium, diced
  • 4 cloves Garlic minced
  • 1 tsp Dried thyme
  • 1 tsp Dried parsley plus more for serving
  • 1 Bay leaf
  • 1.5 tsp Kosher salt plus more to taste
  • 0.5 tsp Black pepper
  • 8 oz Wide egg noodles about 3 cups dry
  • 2 Tbsp Fresh lemon juice
  • 0.25 cup Fresh parsley or dill chopped

Equipment

  • 6-quart slow cooker

Method
 

  1. Load the slow cooker: Add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, dried parsley, bay leaf, salt and pepper to a 6-quart slow cooker. Stir gently to combine.
  2. Cook low and slow: Cover and cook on LOW for 6 to 7 hours (thawed chicken) or 7 to 8 hours (frozen chicken breasts), or on HIGH for 3 to 4 hours (thawed) or 4.5 to 5 hours (frozen). The chicken is done when it shreds easily and reads 165 F (74 C) on an instant-read thermometer. Avoid lifting the lid while it cooks.
  3. Shred the chicken: Transfer the chicken to a cutting board and shred it with two forks. Discard the bay leaf, return the shredded chicken to the pot and stir.
  4. Cook the noodles: Stir the egg noodles into the hot soup. Cover and cook on HIGH for 20 to 30 minutes, until the noodles are tender. (Or cook the noodles separately in boiling salted water and add them to individual bowls for meal prep.)
  5. Finish and serve: Stir in the lemon juice and fresh parsley or dill. Taste and adjust the salt. Ladle into bowls and serve hot.

Notes

From frozen chicken: Place frozen chicken breasts directly in the slow cooker with everything else and add 1 to 1.5 hours to the LOW cook time (7 to 8 hours total) or about 1 hour to HIGH (4.5 to 5 hours). Never thaw chicken on the counter first; if you thaw ahead, do it in the fridge. Always check that the thickest part of the chicken reaches 165 F (74 C).
Freezing: Freeze the soup WITHOUT the noodles for up to 3 months. Cook a fresh batch of noodles when you reheat and add them to each bowl.
Halal notes: Use halal-certified chicken and check your chicken broth label for hidden animal-derived additives if you are strict.