Description
A hearty and comforting Crockpot Chicken Noodle Soup made easy by slow cooking tender chicken breasts with fresh vegetables and herbs, then combining with al dente egg noodles for a classic, warming meal perfect for any day.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced (more to taste)
Seasonings
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (Better Than Bouillon brand, optional)
Soup Base
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- Chopped fresh parsley (for garnish)
Instructions
- Prepare Slow Cooker: Place the trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker. Top with diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and the bay leaf if using.
- Add Broth and Bouillon: Dollop the chicken bouillon over the ingredients, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients in the slow cooker evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is tender and cooked through.
- Shred Chicken: Remove the chicken breasts from the slow cooker to a large mixing bowl. Discard the bay leaf if used. Shred the chicken finely, then return the shredded chicken back to the slow cooker.
- Cook Egg Noodles Separately: Cook egg noodles according to package directions until al dente. Drain well.
- Combine Noodles and Final Heat: Add the cooked egg noodles to the slow cooker. Cook on LOW for an additional 5 minutes to allow the flavors to blend well with the noodles.
- Garnish and Serve: Ladle soup into bowls and garnish with chopped fresh parsley and a sprinkle of freshly ground black pepper for extra flavor.
Notes
- This soup is easy to prepare and ideal for making ahead since the flavors improve with slow cooking.
- You can adjust the amount of garlic or herbs to taste based on preference.
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Use low-sodium broth to control salt content as per dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 3 g
- Sodium: 332 mg
- Fat: 3 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
