This is a take on your traditional chicken noodle soup… without the noodles (I promise you won’t miss them)! Toss everything in the slow cooker, and at the end of the day, this hearty and comforting soup will be waiting. Perfect when you’re feeling under the weather or in need of a nourishing meal.
This recipe isn’t fancy, just your traditional hearty chicken noodle soup… minus the noodles! I personally don’t miss the noodles in this, so I leave them out. But if you want to add them in go ahead and break up noodles (gf, of course!) into the slow cooker about 30 minutes before cooking is complete.
What I often do when making this or most soups, is that I’ll make a side of rice for Erik and then pour it into his soup bowl. I try to limit my grain intake, so I like to save them for things I really enjoy them in and in all honesty, I don’t miss noodles or rice in most soups.
I make this any time one of us isn’t feeling well, or whenever we’re craving soup but want something simple. It’s so easy to toss everything into the slow cooker, and at the end of the day, not only will your kitchen smell homey but this comforting soup will be waiting for you!
Slow Cooker Chicken Noodle-less Soup
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups chicken broth
- Salt & pepper, to taste
- 1 onion, diced
- 4 garlic cloves, minced
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 1 tsp dried Italian seasoning
- 1 bay leaf
- 1-2 lemons, juice of
- 2 Tbsp fresh parsley, chopped
Place chicken breasts in slow cooker.
Add chicken broth, salt, pepper, onion, garlic, carrots, celery, Italian seasoning and bay leaf.
Stir so everything is mixed together.
Cover and cook on low heat for 7-8 hours.
Remove chicken and shred using two forks.
Add shredded chicken back to the slow cooker, and stir everything together.
Stir in lemon juice and parsley.
This looks so goood! We love any kind of soup!
Thanks! It’s one of my favorites, especially when I’m sick!
What do you think about adding spinach?
If so, when would I put it in?
I think spinach would be great! I’d add it in the last 30 minutes of cooking.
I made this a few nights ago…I think next time I will add a chicken bouillon cube to amp up the chicken flavor but it was still very good!
“I’m with you on the sunshine, and even though I really appreciate rain, I’m always happy to see the sun return. Fortunately, here in the desert, we generally don’t get rain in the winter, so there’s usually sunshine available when we need it most. I like frittatas for lunch or dinner, so I’m saving this recipe for when I want to make one.
recipe looks wonderful. i hope you don’t mind but i added this recipe to my site with working links to your page. can’t wait to try this one out!
Thanks! I absolutely don’t mind. I hope you enjoy! 🙂
I often make similar soups and cook a GF pasta separately and serve the individual bowls with added chickpea noodles. It works for the duration of the meal. Just keep all separated until serving time and noodles will maintain their integrity in the fridge to be added the next day to a bowl of hot, leftover soup.
That’s a great tip! Thanks, Yasmena!
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Love this soup but looking for nutritional info to put in food app
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.