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chicken noodle soup with carrots and celery and a spoon

Slow Cooker Shredded Chicken Noodle Soup

  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 4 Hours
  • Total Time: 4 hours 10 minutes
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Description

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! 


Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt (plus more to taste)
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 8 cups low sodium chicken stock
  • 2 cups wide egg noodles
  • 1 tablespoon pesto
  • Juice from 1 lemon
  • ¼ cup chopped parsley

Instructions

  1. Add the chicken to the bottom of a slow cooker. Sprinkle with 1 teaspoon salt, pepper, and garlic powder. Add the carrots, celery and chicken stock. Cover and cook on low for low for 6-8 hours or on high for 3-4 hours.
  2. Once done cooking, remove the chicken and shred with two forks. Meanwhile, stir in the egg noodles and turn the slow cooker on high. Cover and cook for about 10-15 minutes until noodles are tender.
  3. Add the chicken back in and stir in the pesto, lemon juice and chopped parsley. Add more salt and pepper to taste and serve immediately.

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