Description
This Easy Crockpot Chicken Noodle Soup delivers tender chicken, perfectly cooked noodles, and a rich, flavorful broth. It’s effortless, hearty, and ideal for busy days or cozy dinners.
Ingredients
1 pound (454 g) boneless skinless chicken breasts
2 cups (298 g) carrots, peeled and sliced ¼ inch thick
1 ½ cups (216 g) yellow onion, ½ inch dice
1 cup (148 g) celery, ¼ inch pieces
2 teaspoons (8 g) minced garlic
1 teaspoon (5 g) kosher salt
⅛ teaspoon black pepper
1 ½ teaspoons fresh thyme, chopped or ¾ teaspoon dried
1 teaspoon fresh rosemary, chopped or ½ teaspoon dried
2 dried bay leaves
8 cups (1.9 L) unsalted chicken stock or broth
8 ounces (227 g) wide egg noodles
1 tablespoon (4 g) chopped parsley
Instructions
1. Add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a 6-quart slow cooker.
2. Cover and cook on high for 3 ½ hours or on low for 5 ½ hours until chicken reaches 160ºF (71ºC).
3. Remove chicken and place on a plate. Shred chicken into smaller pieces before serving.
4. Add egg noodles to the slow cooker and cook on high for 25 to 30 minutes until tender.
5. Return shredded chicken to the slow cooker and cook for 5 minutes on high to re-warm.
6. Season soup with additional salt and pepper as needed.
7. Garnish with chopped parsley before serving.
Notes
Recipe Yield: About 8 cups
Serving Size: 1 cup chicken noodle soup
Storing: Cool completely and store in airtight containers in the refrigerator for up to 5 days. Add more stock when reheating if needed.
Reheating: Heat over medium heat on the stovetop until hot.
Freezing: Store in individual containers or resealable bags for up to 3 months. Defrost overnight in the refrigerator or run container under cool water before reheating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American