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Comfort Food Slow Cooker Chicken Noodle Soup
Youssef Hb

Comfort Food Slow Cooker Chicken Noodle Soup

This comforting chicken noodle soup is a nourishing bowl of warmth featuring aromatic mirepoix, tender shredded chicken, and perfectly al dente egg noodles. By sautéing the vegetables and herbs before simmering in a rich, low-sodium chicken stock, this recipe creates a depth of flavor that is both satisfying and healing. It is the perfect restorative meal for busy work weeks, delivering restaurant-quality texture and taste with minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 large sweet onion, diced
  • 3-4 medium carrots, sliced
  • 3 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 1 Tbsp unsalted butter
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 6 cups low-sodium chicken stock
  • 2 cups wide egg noodles
  • 2 cups cooked chicken, shredded or chopped

Method
 

  1. Heat the olive oil in a large stock pot over medium heat.
  2. Add the diced onion, carrots, and celery, cooking for 4-5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute.
  4. Add the butter, rosemary, thyme, and oregano, stirring until the butter melts and herbs are fragrant.
  5. Pour in the chicken stock and bring to a gentle simmer.
  6. Add the shredded chicken and cook for 10-15 minutes to allow flavors to meld.
  7. Add the egg noodles and cook for an additional 7-8 minutes, or until the noodles are al dente.
  8. Remove from heat and serve hot.

Notes

Ensure you do not overcook the egg noodles; they should retain a slight bite. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that noodles may absorb broth over time, so you may need to add a splash of chicken stock when reheating.