Description
A comforting and hearty chicken noodle soup made in the crockpot for easy preparation.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 8 cups chicken broth or stock
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 bay leaf
- 4 cups egg noodles
- Salt to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the boneless chicken breasts at the bottom of the crockpot.
- Pour the chicken broth over the chicken, ensuring it’s fully submerged.
- Add the diced carrots, celery, and onion directly into the pot along with the minced garlic.
- Sprinkle in the dried thyme, dried parsley, black pepper, and add the bay leaf.
- Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the egg noodles, cover the crockpot again, and cook for an additional 30 minutes on high, or until the noodles are tender.
- Remove the bay leaf. Taste the soup and add salt as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Notes
- This soup can be made ahead of time and frozen, reheating well.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg