Crockpot Chicken Noodle Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 30 mins
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Servings
6 servings
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Calories
258 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
American
Crockpot Chicken Noodle Soup
Description
Crockpot Chicken Noodle Soup is a hearty blend of chicken breast, onion, carrots, celery, garlic, and dried herbs cooked low and slow in chicken broth. The chicken cooks until tender enough to shred, infusing the broth with rich poultry flavor. After shredding the chicken, wide egg noodles are cooked separately, then added to the soup to finish with a pleasant al dente texture. This method avoids overcooked pasta and keeps the soup balanced. The use of thyme, rosemary, and bay leaf introduces subtle herbal notes, while garlic adds depth. Garnished with fresh parsley, the soup is warming and nourishing.
This soup works well as a main meal especially on cooler days, offering protein and vegetables in one bowl. The egg noodles provide satisfying starch that complements the tender chicken and soft vegetables. The recipe allows some flexibility with protein or vegetable quantities to suit availability or preference.
Notes suggest cooking the noodles separately for best texture, but an option is given to cook raw noodles directly in the slow cooker for a short time if preferred. Adjust seasoning and herbs to taste. The soup stores well and can be reheated gently to preserve the noodle texture.
Ingredients
- 1 ½ pounds chicken breast boneless skinless
- 1 large yellow onion diced
- 3 large carrot peeled and sliced into coins
- 2 ribs celery sliced
- 3 cloves garlic minced, more to taste
- ½ teaspoon thyme dried leaves
- ½ teaspoon rosemary dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf optional
- 2 teaspoons chicken bouillon I use Better Than Bouillon brand, optional
- 8 to 9 cups chicken broth reduced sodium
- 8 ounces egg noodles wide or extra wide
- parsley for garnish, chopped, fresh
Instructions
- To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
- Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
- Cook egg noodles al dente according to package directions.
- Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
- Serve garnished with minced fresh parsley and a sprinkle of black pepper.
Notes
- Cooking the noodles separately helps prevent them from becoming mushy in the soup.
- You can vary the amount of chicken or add extra vegetables as desired without affecting the basic method.
- If preferred, raw noodles can be cooked directly in the slow cooker for 10-15 minutes at the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258 | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 332mg | 14% |
| Potassium | 558mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6120IU | 122% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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