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Crock Pot Chicken Noodle Soup
There’s nothing cozier (or easier!) than a warm bowl of Crock Pot chicken noodle soup on a chilly day!
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings: 8 people (about 12 cups total)
Calories: 161 kcal
Course:
Lunch , Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.