Description
Description:
This Chicken Noodle Soup Crock Pot Recipe is a classic comfort food that’s easy to make and perfect for chilly days. It’s a hearty and flavorful soup with tender chicken, vegetables, and noodles in a rich broth.
Ingredients
Units
Scale
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 1/2 cups carrots, sliced in small circles
- 1/2 tablespoon garlic, minced
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 4 bay leaves
- 8 cups chicken broth, low or no sodium
- 3 1/2 cups egg noodles (8 oz)
Instructions
- Combine Ingredients: In your crock pot, combine all ingredients except for egg noodles.
- Cook: Cook on low for 6-8 hours or high for 3-4 hours.
- Shred Chicken: 20 minutes before you’re ready to eat, remove your chicken breasts, shred them using forks, and add the shredded chicken back to the pot.
- Add Noodles: Turn your crock pot to high and add your noodles. You can also boil them separately on the stove if you’d prefer.
- Serve: After 15-20 minutes, your noodles should be perfectly cooked, and your soup will be ready to enjoy!
Notes
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts if you prefer.
- Noodles: You can use any type of noodle you like for this recipe.
- Broth: You can use homemade or store-bought chicken broth.
- Vegetables: Feel free to add other vegetables to your soup, such as potatoes, peas, or green beans.
- Pro Tip: To avoid soggy pasta/noodles, cook your pasta separately: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
