Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that's perfect for a busy day.
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup chopped onion
- 4 large carrots peeled and chopped about 2 cups
- 3 ribs celery chopped about 2 cups
- 3 cloves garlic minced
- 4 sprigs fresh thyme or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 cups chicken stock or low sodium chicken broth
- 7 ounces egg noodles about 3 cups
- fresh parsley optional, for serving
Instructions
Cooking Instructions
- Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf and thyme stems and discard. Many of the thyme leaves will have fallen off into the soup.
- Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.
- If the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cover and cook on high for 10 minutes or until the noodles are tender.
- Taste the soup and add additional salt and pepper as needed. Serve, with chopped fresh parsley if desired.
Notes
If you don’t have fresh herbs, you can use dried herbs in this recipe. To refrigerate, store in an airtight container for up to 3 days. To freeze, make without noodles and freeze in airtight container for up to 3 months.
Nutrition
Serving: 1.5cupsCalories: 269kcalCarbohydrates: 31gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 64mgSodium: 582mgPotassium: 653mgFiber: 2gSugar: 6gVitamin A: 5165IUVitamin C: 5.6mgCalcium: 37mgIron: 1.4mg
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