Description
This Crockpot Chicken Noodle Soup is a classic comfort food recipe that’s perfect for a chilly day. Tender chicken, hearty vegetables, and egg noodles simmer in a flavorful broth for a simple and satisfying meal.
Ingredients
Units
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 2 cups carrots, peeled and chopped (about 3 large)
- 2 cups celery, chopped (about 3 stalks)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken broth
- 2 cups wide egg noodles, cooked
Garnish:
- Salt and pepper, to taste
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice, fresh
Instructions
- Layer ingredients: Place chicken breasts in the bottom of the crockpot. Add onion, carrots, celery, chicken broth, bay leaf, thyme, olive oil, and garlic. Stir.
- Cook: Cover and cook on high for 4 hours or low for 8 hours.
- Add noodles and garnish: Remove the bay leaf. Add cooked noodles, parsley, salt, pepper, and lemon juice.
- Serve: Spoon into bowls and enjoy!
Notes
- If adding uncooked noodles, add them during the last 15 minutes of cooking.
- For a thicker soup, mash some of the cooked vegetables before adding the noodles.
- You can use different types of noodles, such as egg noodles, whole wheat noodles, or even gluten-free noodles.
Nutrition
- Serving Size: 1 Serving
- Calories: 280kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
