Description
A comforting and easy-to-make Crockpot Chicken Noodle Soup featuring tender chicken breasts, fresh vegetables, and hearty egg noodles simmered to perfection in chicken broth. Perfect for busy days, this dump-and-go slow cooker recipe yields a warm, satisfying meal that’s ideal for chilly evenings.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless skinless chicken breasts
- 8 cups chicken stock or low sodium chicken broth
Vegetables and Herbs
- 1 cup chopped onion
- 4 large carrots, peeled and chopped (about 2 cups)
- 3 ribs celery, chopped (about 2 cups)
- 3 cloves garlic, minced
- 4 sprigs fresh thyme or 1 teaspoon dried thyme or 3 sprigs fresh rosemary
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Noodles and Garnish
- 7 ounces egg noodles (about 3 cups)
- Fresh parsley (optional, for serving)
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the chopped onion, carrots, celery, minced garlic, thyme sprigs, bay leaf, salt, pepper, and pour in the chicken stock or broth.
- Cook on Low or High: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked (internal temperature should reach at least 165°F) and the vegetables have softened.
- Remove Herbs: Take out the bay leaf and thyme stems from the soup and discard them. Many thyme leaves will fall into the soup and add flavor.
- Shred the Chicken: Transfer the cooked chicken to a clean bowl or cutting board and let it rest for 5 minutes. Then shred the chicken into small pieces using two forks. Return the shredded chicken back into the slow cooker.
- Cook the Noodles: If the slow cooker is not already on high, switch it to the high setting. Stir in the egg noodles, cover, and cook on high for about 10 minutes or until the noodles are tender.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley if desired.
Notes
- This recipe is a convenient dump-and-go slow cooker meal, perfect for busy schedules.
- Using fresh rosemary as a substitute for thyme will impart a slightly different aromatic flavor.
- For a lower sodium option, use low sodium chicken broth and adjust salt accordingly.
- Letting the chicken rest before shredding helps retain juices and enhances texture.
- Adding fresh parsley at the end brightens the flavor and presentation.
- The soup is best served fresh but can be stored refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1.5 cups
- Calories: 269 kcal
- Sugar: 6 g
- Sodium: 582 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 64 mg
