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Slow Cooker Chicken Noodle Soup with Buttery Biscuits
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups uncooked egg noodles
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk
  • 2 tablespoons melted butter

Instructions
 

  • Place the chicken breasts, chicken broth, carrots, celery, onion, thyme, garlic powder, salt, and pepper in the slow cooker. Stir to combine the ingredients evenly.
  • Cover and cook on low for 6 hours until the chicken is tender and shreds easily.
  • Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. Add the egg noodles and stir.
  • Cover and cook on high for 30 minutes until the noodles are soft.
  • While the noodles finish cooking, preheat the oven to 425 degrees. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
  • Stir in the milk until a soft dough forms. Drop spoonfuls of dough onto a baking sheet and bake for 12 to 15 minutes until golden.
  • Brush the hot biscuits with melted butter and serve them alongside the soup.

Notes

Add the noodles only at the end so they stay firm instead of turning mushy during the long cook. The biscuits can be made while the noodles simmer, and any leftovers store well in an airtight container for the next day. If the broth tastes too mild, a small pinch of extra salt stirred in at the end brings out the flavor without changing the simple profile.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Sheet, Oven