Description
This comforting Crock-Pot Chicken Noodle Soup combines tender shredded chicken, wide egg noodles, and hearty vegetables simmered slowly with fragrant herbs to create a deliciously rich and warming meal perfect for any day.
Ingredients
Scale
Chicken and Vegetables
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and sliced into coins
- 2 celery ribs, thinly sliced
- 5 garlic cloves, finely chopped
Herbs and Seasonings
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Other Ingredients
- 3 Tbsp. unsalted butter
- 8 cups low-sodium chicken broth
- 8 oz. wide egg noodles
- Finely chopped fresh parsley, for serving
Instructions
- Combine Ingredients in Slow Cooker: In a slow cooker, place the boneless, skinless chicken breasts along with finely chopped onion, sliced carrots, celery, garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season the mixture with kosher salt and freshly ground black pepper. Cover the slow cooker and cook on High for 2 hours to allow the flavors to meld and the chicken to start cooking thoroughly.
- Add Broth and Simmer: After the initial 2 hours, pour in the low-sodium chicken broth. Cover again and continue cooking on High for an additional 30 minutes to deepen the soup’s flavor. Once done, carefully transfer the chicken breasts to a plate and let them cool slightly before shredding with two forks. Discard the thyme, rosemary, and bay leaf from the soup base.
- Cook Noodles and Combine: Return the shredded chicken to the slow cooker, add the wide egg noodles, and cover. Cook on High for about 20 minutes more until the noodles are al dente, tender but still holding their shape.
- Garnish and Serve: Once cooked, ladle the soup into bowls and top with finely chopped fresh parsley for a pop of color and fresh flavor. Serve hot and enjoy this hearty, homemade chicken noodle soup.
Notes
- For a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking before adding noodles.
- Adjust seasoning with additional salt and pepper to taste after cooking.
- Wide egg noodles can be substituted with any preferred pasta shape, but cooking time may vary.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 438
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
