Description
This hearty Crock-Pot Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and wide egg noodles simmered to perfection in a flavorful chicken broth. Prepared in a slow cooker, it offers a comforting, easy-to-make meal ideal for chilly days or anytime you crave classic homemade soup.
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
Herbs and Seasonings
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Other Ingredients
- 3 Tbsp. unsalted butter
- 8 cups low-sodium chicken broth
- 8 oz. wide egg noodles
- Finely chopped fresh parsley, for serving
Instructions
- Combine ingredients in slow cooker: In a slow cooker, add the chicken breasts, finely chopped onion, sliced carrots, celery, garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season 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 through.
- Add broth and meld flavors: After 2 hours, add the low-sodium chicken broth to the slow cooker. Cover again and cook on High for an additional 30 minutes to meld the flavors together. Once done, transfer the chicken breasts to a plate and let them cool slightly. Discard the thyme, rosemary, and bay leaf from the pot.
- Shred chicken and cook noodles: Using two forks, shred the cooked chicken breasts into bite-sized pieces. Return the shredded chicken to the slow cooker and add the wide egg noodles. Cover and cook on High for about 20 minutes, or until the noodles are al dente and tender.
- Serve with fresh parsley: Ladle the hot soup into bowls and garnish with finely chopped fresh parsley for a burst of color and fresh flavor. Serve immediately and enjoy your comforting Crock-Pot chicken noodle soup.
Notes
- You can substitute fresh herbs with dried herbs, but reduce the quantity to avoid overpowering the soup.
- For a thicker broth, you can simmer the soup uncovered for 10-15 minutes after cooking to reduce liquid.
- Wide egg noodles can be swapped for any pasta of your choice, but cooking times may vary.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Adjust salt according to your broth’s sodium level if using store-bought.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 438
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
