Ingredients
Equipment
Method
Combine Ingredients in the Slow Cooker
- Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Top with the classic mirepoix of diced yellow onion, sliced carrots, and celery. Add the minced garlic, dried thyme, dried rosemary, kosher salt, and black pepper. Tuck the bay leaf and your parmesan rind into the vegetables. Finally, dollop the chicken bouillon over the top and pour in the chicken broth.
Slow Cook to Perfection
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. You'll know it's ready when the chicken is fully cooked through and wonderfully tender, and the vegetables are soft.
Shred the Chicken
- Carefully remove the cooked chicken breasts and place them in a large bowl. Use two forks to shred the meat. Before returning the chicken to the pot, be sure to find and discard the bay leaf and the parmesan rind. Stir the shredded chicken back into the soup.
Cook Noodles Separately
- In a separate pot, cook the egg noodles on the stovetop according to the package directions until they are just al dente. Drain them well. Do not cook them in the slow cooker!
Combine and Serve
- Stir the cooked and drained noodles into the slow cooker with the soup. Let them sit for about 5 minutes on low to absorb the flavors. Ladle the hot homemade soup into bowls and garnish with a generous sprinkle of chopped fresh parsley for a burst of freshness and color.
Nutrition
Notes
Pro Tips for the Best Soup: Don't skip the bouillon for deepening flavor, the parmesan rind is key for a rich broth, use a hand mixer for easy chicken shredding, and fresh parsley adds a bright finish. Troubleshooting: If vegetables are firm, ensure they are cut uniformly and fully submerged, and allow extra cooking time if needed. For bland broth, check if bouillon and parmesan rind were added, and salt to taste. To prevent mushy noodles, always cook them separately on the stovetop just before serving. Serving Suggestions: Serve with thick, crusty bread or a simple green salad. Classic saltine crackers are also a great option. Garnish each bowl with more fresh parsley and fresh black pepper. Storage & Freezing: Store leftover soup base and cooked noodles in separate airtight containers in the refrigerator for 3-4 days. For freezing, cool the soup base (without noodles) completely, then portion into freezer-safe bags or containers and freeze for up to 3 months. Noodles will become mushy if frozen with the soup. Reheating: Thaw frozen soup base overnight in the refrigerator. Reheat gently on the stovetop. Cook a fresh batch of egg noodles while the soup heats, then add them to the hot soup just before serving for the best texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.