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Crockpot Chicken Noodle Soup You’ll Crave Again and Again

Crockpot Chicken Noodle Soup simmering in a slow cooker
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A simple, healthy crockpot chicken noodle soup to warm your soul! This easy slow cooker soup is made from scratch with old-fashioned flavor.

Ingredients

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  • 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon kosher salt, plus additional to taste
  • ¼ teaspoon ground black pepper, plus additional to taste
  • 1 small yellow onion, peeled and left whole
  • 3 medium carrots, peeled and cut into 1/4-inch coins (about 1/2 pound)
  • 2 large celery stalks, thinly sliced
  • 2 large garlic cloves, minced
  • 3 stalks fresh rosemary, tied into a bundle for easy removal
  • 1 bay leaf
  • 7–8 cups low-sodium chicken stock, divided
  • 6 ounces whole wheat wide egg noodles (about 4 heaping cups)
  • Chopped fresh parsley, for serving

Instructions

1. To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.

2. Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary sprigs. Shred the chicken using a hand mixer, two forks, or your fingers if cool enough. Set the shredded chicken aside.

3. To cook the noodles on the stove: Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.

4. To cook noodles directly in the slow cooker: Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.

5. Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook.

6. Serve hot with a sprinkle of fresh parsley.

Notes

I personally love rosemary, so I find three stalks to be perfect. If you would like a more mild rosemary flavor, reduce the amount to suit your family’s taste preferences.

To store: Place cooked and cooled soup in an airtight container in the refrigerator for up to 3 days.

To reheat: Warm gently in a medium saucepan over medium-low heat until hot, or in a microwave-safe bowl in the microwave until warmed through.

To freeze: Store cooked and cooled soup in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://paulakitchen.com/crockpot-chicken-noodle-soup/