November 03, 2025

Greetings!

Cold and flu season is in full swing, and nothing beats a warm bowl of chicken soup when you’re feeling under the weather. This slow-cooker chicken noodle soup is gentle, nourishing, and easy to put together so it’s there when you need it most.

I love that this version is mostly hands-off: you set it in the morning, go about your day, and it’s ready when your body needs comfort.

Be Well,
Anisa

Please add anisa@gophercentral.com to your address book or visit here.

Today's Recipe: Slow-Cooker Chicken Noodle Soup

Ingredients:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 large onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional)

Recipe:
1. Place chicken, broth, onion, carrots, celery, garlic, thyme, and bay leaf in the slow cooker. Season with salt and pepper.

2. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until chicken is cooked through and vegetables are tender.

3. Remove the chicken and shred it with two forks. Discard the bay leaf.

4. Add shredded chicken back into the pot.

5. Stir in egg noodles, cover, and cook on High for another 15 to 20 minutes until noodles are tender.

6. Taste and adjust seasoning. Stir in parsley if using just before serving.

Try It and Tell Me:
Do you skip the noodles when you’re sick, or do you always include them? I’d love to hear how you tweak your soup when you're under the weather.

Extra Toppings: Keep Your Leftovers Savory

When storing leftovers, keep the noodles separate if possible. They soak up the broth over time. Reheat gently and add extra broth to refresh the texture.

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