Description
Warm up with a comforting bowl of Crockpot Chicken Noodle Soup. This easy-to-make recipe is perfect for a cozy night in or when you need a nourishing meal that’s both satisfying and delicious.
Ingredients
Scale
Chicken Noodle Soup:
- 1.5 pounds boneless skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups egg noodles (uncooked)
- 1 tablespoon lemon juice (optional)
- fresh parsley for garnish
Instructions
- Place Ingredients in Crockpot: Place the chicken, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into the crockpot. Pour in the chicken broth and stir to combine.
- Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken, shred it using two forks, and return it to the crockpot.
- Add Noodles: Add the egg noodles and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
- Finish and Serve: Stir in lemon juice if using, and garnish with fresh parsley before serving.
Notes
- For added richness, stir in a tablespoon of butter at the end.
- You can substitute rotisserie chicken and reduce the initial cook time.
- Feel free to add extra veggies like peas or corn for variation.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 710mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
