Crock Pot Chicken Noodle Soup
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Crock Pot Chicken Noodle Soup
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There’s nothing cozier (or easier!) than a warm bowl of Crock Pot chicken noodle soup on a chilly day!
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Ingredients
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 1 onion, diced
- 1 clove garlic, minced or pressed (about ½ teaspoon total)
- 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon minced fresh rosemary (or ½ teaspoon dried rosemary)
- 1 bay leaf
- 1 ½ lbs. boneless skinless chicken breast or boneless skinless chicken thighs
- 10 cups chicken broth
- 8 ounces uncooked wide egg noodles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs, such as parsley or thyme
Instructions
- Combine the carrots, celery, onion, garlic, thyme, rosemary, and bay leaf in a slow cooker. Arrange the chicken on top of the vegetables. Season with salt and pepper to taste.
- Pour in the broth.
- Cover and cook until the chicken and vegetables are tender, about 3-4 hours on LOW or 1 ½ - 2 hours on HIGH.
- Remove the chicken to a cutting board.
- With the slow cooker on the HIGH setting, stir in the noodles and cook until tender, about 22-27 minutes.
- While the noodles cook, shred the chicken with two forks or dice into bite-size pieces. Tent with foil to keep warm.
- Once the noodles are tender, stir the chicken back into the broth. Add the parsley and lemon juice (if desired). Taste and season with additional salt and pepper, if necessary.
- Ladle into bowls and garnish with additional fresh herbs.
Notes
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 ½ hours or on LOW for about 3 hours. Just get familiar with your pot and adjust accordingly.
- Be careful not to overcook your chicken. The meat is done when it reaches an internal temperature of 165°F.
- Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve, and keep a close eye on them.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference.
Nutrition Information
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Serving
1cup
Calories
161kcal
(8%)
Carbohydrates
17g
(6%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
56mg
(19%)
Sodium
813mg
(34%)
Potassium
377mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2667IU
(53%)
Vitamin C
4mg
(4%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people (about 12 cups total)
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 161kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 813mg | 34% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2667IU | 53% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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