Description
This comforting Crock-Pot Chicken Noodle Soup is the ultimate cozy meal, perfect for chilly days. It’s easy to prepare and serves up a classic blend of tender chicken, hearty vegetables, and egg noodles, simmered to perfection in a rich broth.
Ingredients
1 pound boneless skinless chicken breasts
2 cups carrots
peeled and sliced ¼” thick
1 ½ cups yellow onion
½” dice
1 cup celery
¼” pieces
2 teaspoons minced garlic
1 teaspoon kosher salt
⅛ teaspoon black pepper
1 ½ teaspoons fresh thyme
chopped
or ¾ teaspoon dried
1 teaspoon fresh rosemary
chopped
or ½ teaspoon dried
2 dried bay leaves
8 cups unsalted chicken stock
or broth
8 ounces wide egg noodles
1 tablespoon chopped parsley
Instructions
- In a Crock-Pot, combine the chicken breasts, carrots, onion, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the soup along with the egg noodles.
- Cook for an additional 30 minutes on high, or until the noodles are tender.
- Stir in chopped parsley before serving and enjoy!
Notes
Feel free to adjust the vegetable quantities to your preference. This soup freezes well, so make a double batch to enjoy later!
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: Crock-Pot Chicken Noodle Soup, chicken soup, comfort food, slow cooker recipes, easy soup recipes