Slow Cooker Shredded Chicken Noodle Soup

Indulge in a cozy classic with a twist! This Slow Cooker Shredded Chicken Noodle Soup is a warm and comforting soup packed with tender chicken, veggies, and a hint of pesto. The perfect meal for chilly days or when you’re feeling under the weather! 

There’s nothing like a warm bowl of chicken noodle soup. This classic blend of shredded chicken, carrots, celery, and seasonings slow-cooked in chicken broth is a great way to warm up on a cold day. As an experienced home chef, I’ve learned how to play with the ingredients to make this traditional soup into something even more delicious. This recipe uses two secret ingredients for a unique flavor that truly elevates the taste to a new level! 

Chicken Soup With Pesto

There are two special ingredients I added to this soup that help transform the taste and bring out the natural flavors of the chicken and vegetables: Pesto and Lemon Juice! 

• Pesto: Pesto is the secret ingredient that works wonders in this chicken soup. Its basil, garlic, pine nut, and Parmesan cheese blend brings a pop of herby flavor.
• Lemon Juice: Freshly squeezed lemon juice is also a game-changer here. Its zesty and tangy notes add a refreshing twist to the soup, balancing the richness. It not only elevates the overall flavor but also creates a balance between comfort and freshness.

The slow cooker is the BEST and easiest way to make chicken soup. Just toss in chicken and veggies, along with chicken broth, set it, and let it simmer away. Once cooked, shred the chicken, add noodles, and cook a bit more. Then, stir in pesto, lemon juice, and parsley, season to taste, and you’ve got a warm bowl of deliciousness ready to go! 

I’m a big fan of chicken soup for dinner and if you are too, don’t forget to check out my recipes for Stovetop Chicken Noodle Soup, or Instant Pot Lemon Chicken Soup!  

Why You’ll Love This Recipe

• This recipe practically cooks itself in a slow cooker, so you can go about your day while it simmers to perfection.
• The combination of pesto and lemon juice adds a unique and delicious twist to the classic chicken soup.
• The tender chicken, veggies, and flavorful broth make this soup the ultimate comfort food.
• Whip up a big batch and enjoy leftovers for days, as the flavors only get better with time.

Ingredients You’ll Need

• Chicken Breast – Becomes tender and easy to shred as it slow-cooks.
• Seasonings (salt, pepper, garlic powder) – These seasonings bring out the flavors of the dish, enhancing the taste of the chicken and veggies.
• Carrots – Contribute natural sweetness and a hearty texture.
• Celery – Adds a mild, earthy undertone and texture.
• Low Sodium Chicken Stock – Serving as the liquid base, low-sodium chicken stock aids in the slow cooking process while adding flavor. 
• Egg Noodles – Provide a comforting, hearty element to the soup.
• Chopped Parsley – Adds a burst of color and a touch of fresh herb flavor.
• Pesto and Lemon Juice – The two ingredients that help elevate the overall flavor of the soup. 

How To Make Slow Cooker Chicken Noodle Soup with Shredded Chicken

Prepare the chicken: Place chicken in the bottom of the slow cooker, then sprinkle with salt, pepper, and garlic powder. 

Layer ingredients: On top of the chicken, add the chopped carrots and celery. Pour the chicken stock over top. 

Cover and cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. 

Shred the chicken: Once the chicken is fully cooked through. Remove and place on a cutting board. Shred with two forks. Set aside. 

Add noodles: While the chicken is removed from the slow cooker, stir in the egg noodles. Turn the slow cooker to HIGH, then cover and cook until the noodles are tender. This will take about 10-15 minutes. 

Assemble the soup: Once the noodles are cooked, turn the heat off. Then, add in the shredded chicken, pesto, lemon juice, and chopped parsley. Adjust salt and pepper to taste. Serve hot and enjoy! 

Helpful Cooking Tips

• Chop the carrots and celery into evenly sized pieces to make sure they cook evenly.
• Opt for low-sodium chicken stock to have better control over the saltiness of the final dish.
• Add the egg noodles near the end to avoid overcooking; they only need about 10-15 minutes to become tender.
• Use freshly squeezed lemon juice for the brightest and most vibrant citrus flavor.

Flavor Variations and Substitutions

• Add a pinch of red pepper flakes for a spicy kick that complements the pesto and lemon flavors.
• For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
• Feel free to customize the veggies with your favorites. Add peas, corn, or even spinach.
• Sprinkle some grated Parmesan or shredded mozzarella on top when serving for an extra layer of cheesy goodness.
• Experiment with fresh herbs like thyme or rosemary to elevate the herb flavor of the soup.

Storing & Freezing

Storing: Keep any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Freezing: To freeze, portion the soup into airtight containers, leaving some space for expansion, and store in the freezer for up to 3 months.

Reheating: Reheat the soup on the stovetop over low to medium heat, stirring occasionally until it’s thoroughly warmed. Add additional chicken stock if needed.

FAQ

Why is my crockpot shredded chicken tough?

Crockpot shredded chicken can become tough if it’s cooked for too long. For best results, cook on LOW if you have time. Shred the chicken as soon as it’s tender to maintain its juiciness.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs tend to be more flavorful and remain tender even after extended cooking times in the slow cooker. Just adjust the cooking time as needed to make sure they’re fully cooked and easy to shred.

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