Description
Experience the ultimate comfort of a classic, slow-simmered meal without the hours of stovetop monitoring. This effortless crockpot chicken noodle soup features tender chicken breast, vibrant carrots, celery, and onions, all slow-cooked in a savory, aromatic broth. Perfect for chilly evenings or busy weeknights, this wholesome soup delivers a warm hug in a bowl that the whole family will love. It is the perfect balance of lean protein, nourishing vegetables, and al dente egg noodles.
Ingredients
2 large chicken breasts
2 large carrots, sliced into 1/4 inch rounds
1 medium yellow onion, diced
2 stalks celery, sliced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Salt and black pepper to taste
8 ounces extra-wide egg noodles
Instructions
Place the chicken breasts, carrots, onion, and celery into the slow cooker.
Add the chicken broth, dried thyme, dried parsley, garlic powder, salt, and pepper.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken breasts, shred with two forks, and return the meat to the slow cooker.
Add the egg noodles to the crockpot and stir well.
Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender but firm.
Adjust seasoning and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much due to the noodles absorbing broth, add a splash of water or extra chicken stock when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg