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Slow Cooker Chicken Noodle Soup

You know what's really tasty? Hot soup. You know what isn't really tasty? Cold soup (unless it's supposed to be cold like gazpacho). Recently I've been kinda obsessed with heating up leftover soup in mugs because you know what? It's easy to heat and you don't burn your fingers getting it out of the microwave. Or even if you ladled the soup from a pot on the stove to the mug, for re-heating purposes it's great (because honestly, how often do caregivers get to enjoy a hot anything in one sitting??).
[Image from above of a tan ceramic mug filled with hot chicken noodle soup full of veggies and a silver spoon. It’s sitting next to sliced apples and melted cheddar on baked flour tortillas. They’re on a wood cutting board.]

 Last week we reached 60F and now with windchill we're in the single digits. I mean, I can't really complain because it has been such a mild season so far. But seriously, less than two weeks ago I was out in a hooded sweatshirt at the playground with the kids and the wood chips were still visible! 
[Image of the side profile of a tan skin bespectacled Asian woman wearing a knit jewel-toned had underneath a gray hoodie from her sweatshirt. She is wearing a sleeping toddler on her back in a maroon and ecru star burst patterned woven wrap. In the background are woodchips from the playground, stately evergreen trees, a wooden park bench, and the setting autumn sun.]

Now we've got ice and snow everywhere and it doesn't look like it will be melting any time soon (not complaining though!)
[Image looking down at the pink and blue messy double knot of a rucksack tied in front over a pinkish-purple coat. The carrier happens to match the wearer’s cost and blue jeggings. Orange-ish red tag with white text BijouWear visible on top of knot. Toddler feet in white boots are at Mama’s sides. Farther down are Mama’s brown boots in the freshly fallen white snow.]

 If you're looking for a tasty chicken noodle soup made in the slow cooker, here's one you can use for as a starting point. A starting point because really you can alter the ingredient amounts as you please! Love more carrots but not as much celery? Swap them out. Have some zucchini frozen from the summer? Add them! The amount of chicken and noodles I can't really remember so that's why they're 1 to 2 pounds and 1 to 2 cups respectively.
[Image of a white head of garlic, stalks of green celery, a yellow onion with peel artfully partially fallen off, an assortment of yellow/orange/purple carrots on a black kitchen counter.]

Approximate Slow Cooker Chicken Noodle Soup recipe (adjust amounts to taste):

  • 1 to 2 lbs boneless skinless chicken breasts
  • 2 cups carrots, peeled and chopped
  • 1 medium yellow onion, diced
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 8 cups chicken broth
  • 1 cup frozen peas
  • 1 can drained no salt added corn
  • 1 to 2 cups uncooked egg noodles
  • salt and pepper to taste
In a slow-cooker bowl, combine carrots, celery, onion, garlic, thyme, bay leaves. Place chicken on top of vegetables. Pour in broth. Cover slow cooker with lid and cook as manufacturer directs (and however much time you have until it needs to be done! I did the 6 hour setting). When closer to done, boil water to cook egg noodles - follow package instructions. When soup is done, leave it on "warm" setting. Discard bay leaves; add in peas and corn. Transfer chicken to cutting board and chop it up or grab two forks and shred it in the soup being careful not to splash hot soup everywhere. Add chicken back into soup if you took it out to chop up. Add noodles to slow-cooker. Dish out and add salt and pepper as needed.

Cheers!

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