Description
Crockpot Chicken Noodle Soup is the ultimate cozy meal for chilly evenings. With tender chicken, vibrant vegetables, and egg noodles simmered in a flavorful broth, this dish not only warms the body but also evokes fond memories of family gatherings. It’s simple to prepare, making it a go-to recipe for busy weeknights. Just set it and forget it—your kitchen will fill with delightful aromas that invite everyone to the table for a nourishing experience.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Chop the onion, carrots, celery, and mince the garlic.
- Place the chopped vegetables at the bottom of your crockpot.
- Lay the chicken breasts on top of the veggies and pour in the chicken broth.
- Season with thyme, parsley, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- After cooking, shred the chicken with two forks and return it to the pot.
- Add egg noodles about 15 minutes before serving; cook until tender.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg