Slow Cooker Chicken Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
This soup can be cooked on slow for 7-8 hours or on high for 4 hours.
  • 1 garlic clove, minced
  • 2 cups mirepoix (chopped carrots, onion, celery)
  • 1 teaspoon fresh thyme (1/2 teaspoon if it's dried thyme)
  • 6 cups organic chicken stock
  • 1 pound organic chicken breast
  • 3 oz. cream cheese, cut into cubes
  • 6 oz. extra-wide egg noodles
  • Salt and pepper, to taste
  1. Place mirepoix, minced garlic, thyme and chicken stock into slow cooker.
  2. Place whole pieces of chicken breast into broth, vegetables and thyme.
  3. Set for either slow for 7-8 hours, or set to high for 4 hours.
  4. When soup is done, pull out chicken breast and shred apart with two forks. Add chicken back to slow cooker.
  5. Next, add uncooked egg noodles to the cooked soup. Place lid back on and continue to cook on low for about 10 minutes, or until noodles are soft.
  6. For the last step, and this is optional, add 3 ounces of cubed cream cheese and stir until combined. This turns it into a creamy soup. This can also be omitted and isn't necessary for the soup.
  7. Add salt and pepper, to taste.
  8. Serve hot with grated cheese on top.
Recipe by The Mod Mommy at