Description
A warm and hearty Crockpot Chicken Noodle Soup, perfect for chilly days and easy to make with tender chicken, fresh veggies, and noodles.
Ingredients
Scale
- 2 Boneless, skinless Chicken Breasts
- 2 Carrots, finely chopped
- 2 Celery stalks, chopped
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 6 cups Chicken Broth (low-sodium recommended)
- 2 cups Egg Noodles
- 2 Bay Leaves
- 1 tsp Thyme (dried or fresh)
- Salt and Pepper, to taste
Instructions
- Prep Your Ingredients: Chop your veggies and garlic.
- Layer in the Crockpot: Place the chicken breasts at the bottom, followed by carrots, celery, onion, and garlic.
- Add Liquids: Pour in the chicken broth and toss in bay leaves, thyme, salt, and pepper.
- Cook: Set the crockpot on low for 360 minutes or high for 240 minutes until the chicken is cooked through.
- Shred the Chicken: Once cooked, shred the chicken with two forks and return it to the pot.
- Add Noodles: Stir in the egg noodles, cover, and cook for an additional 30 minutes on high.
- Taste and Adjust: Taste and adjust seasonings as necessary, remembering to remove the bay leaves before serving.
Notes
For best flavor, use fresh vegetables and don’t skip the garlic. Allow the soup to sit for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg