Crockpot Chicken Noodle Soup
Warm up your weeknight dinner with this easy, healthy Crockpot Chicken Noodle Soup that practically makes itself.
Ingredients
- 1¾ pounds boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 2 cups chopped carrots about 4 medium
- 1½ cups sliced celery roughly 3 stalks
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1½ teaspoons kosher salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 bay leaf
- 8 ounces egg noodles regular, whole-wheat, or gluten-free rice noodles
- 2 tablespoons chopped fresh parsley optional, for garnish
- 1 tablespoon olive oil for tossing noodles; optional
Instructions
- Toss the chopped onion, celery, and carrots into the bottom of your slow cooker. Stir in garlic, salt, pepper, thyme, and bay leaf.
- Use low-sodium chicken broth. Nestle the chicken into the broth-veggie mix. Cook on low for 6-7 hours or high for 3-4 hours.
- Once tender, shred the chicken, discard the bay leaf, and return the shredded meat back into the slow cooker.
- Add the egg noodles into the hot liquid. Cook for 15-20 minutes on high until noodles are cooked but not mushy.
- Sprinkle chopped parsley, stir gently, and serve while hot.
Notes
Look for sturdy vegetables to avoid mushy soup. For a richer broth, add white wine or a Parmesan rind. Leftovers can be stored and reheated with extra broth if needed.
Nutrition
Calories: 350kcal
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