Description
Warm up your soul with this hearty and comforting Crockpot Chicken Noodle Soup. Perfect for chilly days, this easy-to-make soup is packed with tender chicken, flavorful vegetables, and egg noodles in a delicious broth.
Ingredients
Scale
Chicken Noodle Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups egg noodles, uncooked
- juice of 1/2 lemon (optional)
- fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Place the chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into a large crockpot.
- Cook in the Crockpot: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and vegetables are tender.
- Shred the Chicken: Remove the chicken, shred with forks, and return it to the crockpot.
- Add Noodles: Stir in the egg noodles and cook on high for another 20–25 minutes until noodles are tender.
- Final Touches: Stir in lemon juice if using, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- To prevent mushy noodles in leftovers, cook and store noodles separately if planning to freeze or refrigerate.
- This soup pairs perfectly with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
