Description
Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a hearty and delicious classic. This slow cooker recipe is easy to make and perfect for a cozy meal on a chilly day.
Ingredients
Chicken Noodle Soup:
1 1/2 pounds boneless, skinless chicken breasts or thighs
3 medium carrots, sliced
2 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper, to taste
Additional:
2 cups egg noodles, uncooked
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Place the chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper in a crockpot.
- Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the soup. Discard the bay leaf.
- Add Noodles: Add the egg noodles and cook on high for another 20-30 minutes, or until the noodles are tender.
- Finish and Serve: Stir in the fresh lemon juice, adjust seasoning if needed, and garnish with chopped parsley before serving.
Notes
- For extra flavor, add a Parmesan rind while cooking.
- Use gluten-free noodles if needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
