There’s nothing more nostalgic about being a sick for a child as me as chicken noodle soup.

Well, except for there being nothing but Bob Barker and the Price is Right to watch and being made to drink copious amounts of water.

And the chicken noodle soup wasn’t fancy at all – it was that dollar can of Campbell’s that was easy for parents to add water to and heat up – but it always hit the spot.

This chicken noodle soup is SO much better than that.

This homemade chicken noodle soup has way less sodium and much more flavor! My kids always request this when the weather drops in temperature too, so it’s a great winter soup option.

Let’s get cookin’!

Slow Cooker Chicken Noodle Soup

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Prep Time 5

Cook Time 7

Total Time 7 5

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Method Video

Ingredients

2 Rotisserie chicken breasts pulled apart into bitesize pieces
½ yellow onion diced
2-3 stalks celery diced
2-3 carrots diced
8 cups chicken broth
1 teaspoon dried thyme
1 tablespoon lemon juice
1 sprig rosemary optional
4 cups egg noodles
Salt and pepper to taste

Method

Put all ingredients (except for the noodles) into the crockpot and cook on low for 6 hours.
Add the noodles to the slow cooker and cook on high for another 30 minutes to 1 hour (or until the noodles reach your preference in doneness).
Top with parsley and enjoy!