Description
This homemade crockpot chicken noodle soup is a hearty and comforting recipe featuring tender shredded chicken, fresh vegetables, and wide egg noodles cooked slowly in savory chicken broth. Easy to prepare and perfect for a warming meal any day.
Ingredients
Scale
Soup Base
- 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp better than bouillon chicken base
- 9 cups reduced sodium chicken broth
Noodles and Garnish
- 8 oz. wide or extra wide egg noodles
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Add Ingredients to Crockpot: Place trimmed chicken breasts at the bottom of a 6 quart or larger slow cooker. Layer diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf (if using) over the chicken.
- Add Broth and Cook: Spoon the better than bouillon chicken base on top, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients. Cover and cook on LOW for 8 hours.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and transfer to a large mixing bowl. Shred the chicken with two forks. Discard the bay leaf if used, then return shredded chicken to the slow cooker.
- Add Noodles and Finish Cooking: Stir in the egg noodles into the slow cooker. Cover and continue cooking on LOW for 15 minutes, or until the noodles are tender. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle soup into bowls and garnish with minced fresh parsley and an extra sprinkle of black pepper. Serve hot.
Notes
- This soup is perfect for making ahead and reheating, as the flavors deepen over time.
- If you prefer, you can substitute wide egg noodles with other pasta shapes like rotini or shells.
- For a gluten-free version, substitute the egg noodles with gluten-free pasta added at the end of cooking.
- If you do not have better than bouillon, use 2 cups of reduced sodium chicken broth instead and adjust salt to taste.
- Do not add noodles at the start, as they will become mushy during long cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
