Slow Cooker Chicken Noodle Soup with Five Bean Salad
Recipe and photography by Abby Mosler. Find her on Instagram @SweetRindandSalt. This Slow Cooker Chicken Noodle Soup recipe is a hearty, homemade comfort food made with tender chicken, egg noodles, vegetables, and Paisley Farm Five Bean Salad for added protein and flavor. An easy crockpot chicken noodle soup, this one-pot meal is perfect for busy weeknights, meal prep, cold weather dinners, and classic family-friendly comfort food.
Ingredients
1 ½ lbs. boneless, skinless chicken breast
1 medium yellow onion, diced
4 medium carrots, sliced into rounds
4 celery ribs, sliced
3 cloves garlic, minced
1 (24 oz.) jar Paisley Farm Five Bean Salad, drained
2 tsp. Italian Seasoning
1 tbsp. dried parsley
3 bay leaves
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
3 tsp. chicken bouillon
8 – 10 cups low sodium chicken broth
8 – 10 oz. dry wide egg noodles
Juice of 1 lemon (about 2 tablespoons)
Minced fresh parsley for garnish (optional)
Instructions
- Add the chicken to the bottom of a 6 quart or larger slow cooker. Next, add the onion, carrots, celery, garlic, and Paisley Farm Five Bean Salad to the slow cooker. Top with the Italian seasoning, dried parsley, bay leaves, salt, and pepper. Add dollops of the chicken bouillon followed by 8 cups of chicken broth. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Next, remove the chicken from the slow cooker and transfer to a bowl or cutting board. Turn the slow cooker to HIGH and stir in the noodles. Cover and cook for an additional 8 to 15 minutes, or until the noodles are tender. (Alternately, you can cook the noodles separately on the stovetop according to package directions and add to the slow cooker about 5 minutes before serving).
- While the noodles are cooking, shred the chicken using two forks.
- When the soup is ready, add the chicken back into the slow cooker, along with the lemon juice, and stir to combine. If needed, add more broth and warm through. Season with salt and pepper to taste. Garnish with fresh parsley, if desired, and serve.
- Cook Time: 3 to 4 hours on HIGH or 6 to 8 hours on LOW
