Description
Warm up with a comforting bowl of Crockpot Chicken Noodle Soup. This easy-to-make soup is packed with tender chicken, wholesome veggies, and flavorful herbs, creating a hearty and satisfying meal for any day of the week.
Ingredients
Scale
For the 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
For Garnish:
- Fresh parsley (optional)
Instructions
- Add Vegetables and Herbs: In the crockpot, layer olive oil, carrots, celery, onion, garlic, thyme, parsley, and bay leaf. Place chicken breasts on top and pour in chicken broth.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Remove chicken, shred, and return to the soup.
- Add Noodles: Stir in egg noodles and cook on high for 15–20 minutes until tender. Season with salt and pepper. Remove bay leaf before serving. Garnish with parsley if desired.
Notes
- For richer flavor, sauté vegetables in olive oil before adding to the crockpot.
- Rotisserie chicken can be used as a time-saving option. Adjust cook time accordingly.
- Use whole wheat or gluten-free noodles as 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
