Description
Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a classic dish made easy with the convenience of a slow cooker. Tender chicken, hearty vegetables, and flavorful herbs simmer together to create a delicious and satisfying meal.
Ingredients
Scale
Chicken Noodle Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups uncooked egg noodles
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the Ingredients: Place chicken, broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, and pepper in the crockpot.
- Cook: 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 pot.
- Add Noodles: Add the uncooked egg noodles and cook on high for another 20-25 minutes, or until noodles are tender.
- Final Touches: Stir in lemon juice, adjust seasoning to taste, and garnish with fresh parsley before serving.
Notes
- For extra flavor, add a bay leaf during cooking (remove before serving).
- You can use wide or extra-wide egg noodles based on preference.
- If making ahead, cook the noodles separately and stir them in before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
