Description
This Crockpot Chicken Noodle Soup is a hearty and comforting dish that’s perfect for any day. Made with tender chicken breasts, fresh vegetables, herbs, and wide egg noodles, it cooks slowly in a crockpot to develop rich flavors with minimal effort. Easy to prepare and full of wholesome ingredients, it’s an ideal meal for a cozy family dinner.
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)
Seasoning
- 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 recommended, optional)
Liquids and Pasta
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
Garnish
- Chopped fresh parsley
Instructions
- Prepare Crockpot Base: Place the trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker. Add the diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
- Add Bouillon and Broth: Dollop the chicken bouillon over the top of the ingredients, then pour in 8 to 9 cups of reduced sodium chicken broth. Gently stir all ingredients to combine evenly.
- Cook the Soup: Cover the slow cooker and set to LOW heat for 6-8 hours, or HIGH heat for 3-4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred the Chicken: Once cooked, remove the chicken breasts and transfer them to a large mixing bowl. Shred the chicken using two forks. Discard the bay leaf from the soup and return the shredded chicken to the slow cooker.
- Cook Egg Noodles Separately: Meanwhile, cook the egg noodles al dente according to the package instructions. Avoid overcooking as they will simmer briefly in the soup later.
- Combine and Final Simmer: Add the cooked egg noodles to the crockpot. Cook the combined soup and noodles on LOW for an additional 5 minutes to allow the flavors to blend perfectly.
- Serve: Ladle the soup into bowls and garnish with minced fresh parsley and a sprinkle of black pepper to taste. Enjoy warm and comforting!
Notes
- This crockpot chicken noodle soup is both hearty and comforting, making it perfect for a simple and satisfying meal.
- Cooking the noodles separately prevents them from becoming mushy during the long slow cook.
- Adding fresh herbs as garnish enhances the flavor and presentation.
- The recipe is flexible; you can add more garlic or adjust seasoning to taste.
- Use reduced sodium broth and kosher salt to better control the sodium content of the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 3 g
- Sodium: 332 mg
- Fat: 3 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
