Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup is the ultimate comfort dish, offering a warm and nourishing meal with minimal effort. This classic slow-simmered recipe features tender chicken breast, aromatic carrots, celery, and garlic in a rich broth infused with thyme and rosemary. It is the perfect stress-free dinner, delivering deep, soul-soothing flavors that feel like a gentle hug after a busy day.
- Prep Time: 15
- Cook Time: 420
- Total Time: 435
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
1.5 pounds boneless skinless chicken breasts
1 large yellow onion, diced
3 large carrots, peeled and sliced
2 ribs celery, sliced
3 cloves garlic, minced
0.5 teaspoon dried thyme
0.5 teaspoon dried rosemary
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 bay leaf
2 teaspoons chicken bouillon
8 cups chicken broth
8 ounces wide egg noodles
Instructions
Place the chicken breasts, onion, carrots, celery, and garlic into the slow cooker.
Add the thyme, rosemary, salt, pepper, bay leaf, chicken bouillon, and chicken broth.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
Remove the chicken from the pot, shred it using two forks, and return it to the slow cooker.
Stir in the egg noodles and cover, cooking for an additional 15 to 20 minutes until the noodles are tender.
Remove the bay leaf and serve warm.
Notes
To keep noodles from getting too soft, you can cook them separately on the stovetop and add them to individual bowls before pouring the hot soup over them. Store leftovers in an airtight container for up to 3 days. The soup will thicken in the fridge, so add a splash of water or broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Find it online: https://paulakitchen.com/crockpot-chicken-noodle-soup-recipe/