Description
A comforting and hearty Crockpot Chicken Noodle Soup recipe that is perfect for a cozy night in. This easy and delicious soup is made with tender chicken, vegetables, egg noodles, and flavorful herbs, all cooked to perfection in a slow cooker.
Ingredients
Scale
Chicken Noodle Soup:
- 1 ½ pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 8 ounces egg noodles
- salt and black pepper to taste
- 1 tablespoon olive oil
- fresh parsley for garnish (optional)
Instructions
- Add Vegetables and Herbs: Add the olive oil, carrots, celery, onion, garlic, thyme, parsley, and bay leaf to the bottom of the crockpot.
- Cook Chicken: Place the chicken breasts on top and pour in the chicken broth. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and tender.
- Shred Chicken and Add Noodles: Remove the chicken, shred it, and return it to the soup. Add the egg noodles and cook on high for 15–20 minutes until tender.
- Season and Serve: Season with salt and pepper. Remove the bay leaf before serving. Garnish with parsley.
Notes
- For a richer flavor, sauté the vegetables before adding to the crockpot.
- Rotisserie chicken can be a time-saving substitute.
- Whole wheat or gluten-free noodles are alternatives.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
