Description
This Crock-Pot Chicken Noodle Soup is a comforting and easy-to-make dish featuring tender chicken breasts, fresh vegetables, herbs, and wide egg noodles, slow-cooked to perfection for a warm, hearty meal.
Ingredients
Scale
Soup Base
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 1 large yellow onion, finely chopped
- 3 carrots, peeled, sliced into coins
- 2 celery ribs, thinly sliced
- 5 garlic cloves, finely chopped
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 3 tbsp unsalted butter
- 4 tsp kosher salt
- 1 tsp freshly ground black pepper
- 8 cups low-sodium chicken broth
Noodles and Garnish
- 8 oz wide egg noodles
- Finely chopped fresh parsley, for serving
Instructions
- Combine Ingredients in Slow Cooker: Place chicken breasts, chopped onion, sliced carrots, sliced celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter in the slow cooker. Season with kosher salt and freshly ground black pepper.
- Cook on High Heat: Cover and cook on High setting for 2 hours, allowing the ingredients to start melding and the chicken to begin cooking thoroughly.
- Add Broth and Continue Cooking: Pour in the low-sodium chicken broth, cover again, and continue cooking on High for about 30 minutes until the flavors are well combined.
- Shred the Chicken: Transfer the cooked chicken to a plate and let it cool slightly. Remove and discard thyme, rosemary, and bay leaf from the slow cooker. Shred the chicken using two forks.
- Cook Noodles with Chicken: Return shredded chicken to the slow cooker and add the wide egg noodles. Cover and cook on High for about 20 minutes until the noodles are al dente.
- Serve with Parsley: Ladle the soup into bowls and garnish with finely chopped fresh parsley before serving for a burst of color and freshness.
Notes
- Using boneless skinless chicken breasts keeps the soup lean and tender.
- Slicing carrots into coins allows even cooking and nice texture in the soup.
- Removing herb sprigs before shredding prevents unwanted woody texture in the final dish.
- If you prefer thicker noodles, you can use egg pasta shapes like rotini or bowtie, but cooking times may vary slightly.
- Low-sodium broth allows control over the overall saltiness of the soup.
- For a richer flavor, you can add a splash of lemon juice or a grated Parmesan rind while cooking and remove before serving.
- This recipe is perfect for meal prep and tastes even better the next day as flavors meld further.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 4 g
- Sodium: 1329 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 144 mg
