Description
This comforting Crock-Pot Chicken Noodle Soup is an easy, flavorful recipe perfect for cozy meals. Tender chicken breasts are slow-cooked with a medley of vegetables and herbs, then combined with egg noodles for a classic, hearty dish that requires minimal hands-on time.
Ingredients
Scale
Chicken and Vegetables
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and sliced into coins
- 2 celery ribs, thinly sliced
- 5 garlic cloves, finely chopped
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 3 Tbsp. unsalted butter
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Broth and Noodles
- 8 cups low-sodium chicken broth
- 8 oz. wide egg noodles
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Combine Ingredients in Slow Cooker: In the slow cooker, add the chicken breasts, chopped onion, sliced carrots, celery, garlic, thyme sprigs, rosemary sprig, bay leaf, and butter. Season the mixture with kosher salt and freshly ground black pepper. Cover and cook on High for 2 hours to allow the flavors to develop and the chicken to cook thoroughly.
- Add Broth and Continue Cooking: After the initial cooking, add 8 cups of low-sodium chicken broth to the slow cooker. Cover again and cook on High for an additional 30 minutes, allowing the broth and vegetables to meld their flavors. Once done, transfer the chicken breasts to a plate and let them cool slightly before shredding them with two forks. Remove and discard the thyme, rosemary, and bay leaf from the slow cooker.
- Cook Noodles with Shredded Chicken: Return the shredded chicken to the slow cooker. Add the wide egg noodles and cover. Cook on High for about 20 minutes or until the noodles are tender but still al dente, absorbing the rich broth.
- Serve and Garnish: Once the noodles are cooked, ladle the soup into bowls and garnish with finely chopped fresh parsley for a burst of color and freshness.
Notes
- You can substitute fresh herbs with dried herbs, using about 1 teaspoon thyme and 1 teaspoon rosemary if fresh is unavailable.
- Adjust the salt according to your preference and the saltiness of your broth.
- For a thicker soup, reduce the broth quantity slightly or let the soup cook uncovered for the last 20 minutes to concentrate the flavors.
- Make sure not to overcook the noodles to avoid them becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 438
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
