For Rich Slow Cooker Chicken and Broth:

• 3-4 pound
  whole chicken, neck and giblets removed for best flavor infusion
• 6 cups
  low-sodium chicken broth (or high-quality homemade chicken stock)
• 2
  bay leaves
• 1 teaspoon
  salt
• 1 teaspoon
  black pepper
• 3
  stalks celery, chopped into large, flavor-contributing chunks
• 3-4
  carrots, cut into large pieces
• 1
  yellow onion, chopped into large pieces

For Assembling the Soup:

• 12 cups
  additional low-sodium chicken broth
• 4
  stalks celery, finely chopped into smaller pieces
• 1 pound
  carrots, peeled and finely chopped
• 1-2 teaspoons
  salt, to taste (adjust based on your broth’s sodium content and personal preference)
• ½ teaspoon
  black pepper
• 16-20 ounces
  high-quality egg noodles (such as Mrs. Weiss wide Kluski for best results)
• 1 cup
  heavy cream or half-and-half combined with 1 tablespoon cornstarch, optional for a delightful creamy-style soup; whisk cornstarch well to dissolve

1. 1. Prepare the Chicken and Broth: Begin by thoroughly rinsing the whole chicken, making sure to remove the neck and giblets. Place the prepared chicken into your slow cooker. Add the initial 6 cups of low-sodium chicken broth, two bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, the large chunks of celery, carrots, and yellow onion. Cover the slow cooker tightly and cook on the LOW setting for 7-8 hours. This prolonged, gentle cooking process is essential for developing a remarkably rich, deeply flavored broth and exceptionally tender, fall-off-the-bone chicken.
2. 2. Process the Chicken and Broth: Once cooked, carefully remove the chicken from the slow cooker and transfer it to a large bowl. Set it aside to cool sufficiently so you can comfortably handle it without burning your fingertips. Meanwhile, remove and discard the large, spent vegetable solids and bay leaves from the slow cooker broth. Using a fine-mesh sieve or cheesecloth, strain the flavorful chicken broth into a large, clean stockpot or Dutch oven, ensuring it’s free of any small impurities. This step is crucial for a clear and refined broth.
3. 3. Build the Soup Base: To the strained, enriched chicken broth in the large pot, add the additional 12 cups of low-sodium chicken broth, along with the finely chopped celery and finely chopped carrots (these are your fresh vegetables for the soup). Bring this mixture to a gentle simmer over medium heat. Cover the pot and allow it to cook for 12-15 minutes, or until the vegetables are slightly tender-crisp. It’s important not to overcook them at this stage, as they will continue to soften slightly when the noodles are added. Taste the broth and adjust the seasoning with additional salt and pepper as needed, taking into account the sodium content of your broth and your personal preference.
4. 4. Add Noodles and Shred Chicken: Once the vegetables reach the desired tenderness, add your chosen high-quality egg noodles to the simmering soup. Cook the noodles according to their package directions, typically at a rolling boil, until they are perfectly al dente. While the noodles are cooking, take the cooled chicken and carefully remove all the meat from the bones, shredding it into bite-sized pieces. Discard the bones, skin, and any connective tissues.
5. 5. Finish and Serve (Optional Creamy Version): If you desire a creamy chicken noodle soup, prepare the cream mixture now. In a liquid measuring cup, whisk together the 1 cup of heavy cream (or half-and-half) with 1 tablespoon of cornstarch until the cornstarch is fully dissolved, forming a smooth slurry. Stir this slurry into the simmering soup and continue to simmer rapidly for 1-2 minutes, stirring occasionally, until the soup slightly thickens to your desired consistency. Finally, stir in the shredded chicken and heat through for a few minutes until everything is warmed. Serve your homemade classic chicken noodle soup hot and enjoy this ultimate bowl of comfort!

Noodle Quality Matters: As highlighted, the quality of your noodles truly counts for the best chicken noodle soup experience! My personal favorite, and highly recommended for this recipe, are the Mrs. Weiss brand of wide Kluski noodles. Their thick, chewy texture holds up exceptionally well in soup, absorbing the rich broth without becoming mushy, and perfectly complements the tender chicken and vegetables. You can typically find them in the pasta aisle of well-stocked grocery stores.

Choosing the Right Chicken Broth: Just like noodles, not all chicken broths are created equal. For the best flavor without introducing excessive sodium, I consistently reach for Swanson’s Natural Goodness Chicken Broth (specifically the 33% Less Sodium, all-natural version). Its balanced flavor enhances the soup without overpowering the delicate nuances of your slow-cooked broth. If you have homemade chicken stock readily available, that’s an even superior option for an extra layer of richness!

Freezing and Storage Tips: This soup makes a generous batch, making it ideal for meal prep or freezing for future busy nights! Once cooled completely, the soup can be stored in airtight containers in the refrigerator for up to 3-4 days. For longer storage, it freezes wonderfully for up to 3 months. If you plan to freeze portions, I recommend cooking the noodles separately and adding them when reheating, or undercooking them slightly in the initial batch to prevent them from becoming overly soft or mushy upon thawing and reheating.

Boosting Nutrition and Flavor: Feel free to customize your soup with additional vegetables to boost its nutrition and flavor profile. Popular additions include frozen peas, corn kernels, chopped green beans, or even some fresh spinach wilted in at the very end. Just remember to add these ingredients at the appropriate time in the cooking process so they don’t become overcooked and lose their vibrant color and texture. Fresh herbs like parsley or dill, added just before serving, can also elevate the fresh taste.