Description
Hearty and comforting Crock-Pot Chicken Noodle Soup packed with tender chicken, vibrant veggies, and cozy herbs, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups carrots (peeled and sliced ¼ inch thick)
- 1 ½ cups yellow onion (½ inch dice)
- 1 cup celery (¼ inch pieces)
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme (chopped, or ¾ teaspoon dried)
- 1 teaspoon fresh rosemary (chopped, or ½ teaspoon dried)
- 2 dried bay leaves
- 8 cups unsalted chicken stock (or broth)
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
- In a 6-quart slow cooker, combine the chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Cover and cook on the high setting for 3 ½ hours or on low for 5 ½ hours, until the chicken reaches 160ºF (71ºC). Adjust cooking time if needed.
- Remove the chicken and place it on a clean plate. Cover it with plastic wrap to keep it warm. Shred the chicken into smaller pieces just before serving.
- Add the egg noodles to the slow cooker and cook on high for 25 to 30 minutes or until tender.
- Return the shredded chicken to the slow cooker, cover, and let it warm for 5 minutes on high heat. Adjust seasoning with more salt and pepper as desired.
- Finish your soup with a sprinkle of chopped parsley before serving.
Notes
Serve with a side of crusty bread or warm rolls. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg