Description
This comforting Crockpot Chicken Noodle Soup is a hearty and flavorful meal perfect for busy days. Made with tender chicken breasts, fresh vegetables, and tender egg noodles, it simmers slowly to develop rich flavors with minimal effort. Ideal for a cozy dinner or lunch, this easy dump-and-go recipe combines classic ingredients for a wholesome and satisfying soup.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless skinless chicken breasts
- 8 cups chicken stock (or low sodium chicken broth)
Vegetables and Herbs
- 1 cup chopped onion
- 4 large carrots, peeled and chopped (about 2 cups)
- 3 ribs celery, chopped (about 2 cups)
- 3 cloves garlic, minced
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary)
- 1 bay leaf
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
Noodles and Garnish
- 7 ounces egg noodles (about 3 cups)
- Fresh parsley (optional, for serving)
Instructions
- Prepare Ingredients: Place the chicken breasts at the bottom of the slow cooker. Add chopped onion, carrots, celery, minced garlic, thyme sprigs, bay leaf, salt, pepper, and chicken stock or broth on top.
- Cook Slowly: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fully cooked (internal temperature of 165° F) and vegetables are tender.
- Remove Herbs: Discard the bay leaf and thyme stems from the soup. Many of the thyme leaves will remain in the soup, enhancing the flavor.
- Shred Chicken: Remove chicken breasts to a clean bowl or cutting board. Let them rest for 5 minutes, then shred into small pieces. Return the shredded chicken to the slow cooker.
- Add Noodles: Switch slow cooker to high heat if it’s on low. Stir in the egg noodles, cover, and cook for an additional 10 minutes or until noodles are tender.
- Season and Serve: Taste the soup and adjust salt and pepper if needed. Serve warm, garnished with chopped fresh parsley if desired.
Notes
- This Crockpot Chicken Noodle Soup is an easy dump-and-go recipe, making it perfect for busy days when you want comfort food without the fuss.
- You can substitute fresh rosemary for thyme if preferred, which will slightly alter the flavor profile but still complement the soup well.
- Use low sodium chicken broth to control salt levels better and customize seasoning to your taste.
- For thicker soup, you can reduce the amount of chicken stock slightly or add more noodles.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 269 kcal
- Sugar: 6 g
- Sodium: 582 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 64 mg
