Homemade Crockpot Chicken Noodle Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 20 mins
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Servings
6 servings
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Calories
175 kcal
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Course
Main Course
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Cuisine
American
Homemade Crockpot Chicken Noodle Soup
Description
This chicken noodle soup begins by layering trimmed boneless, skinless chicken breasts in the slow cooker with diced onions, sliced carrots and celery, minced garlic, and dried thyme and rosemary. Seasoning with salt, pepper, and optional bay leaf, chicken base, and chicken broth creates a flavorful cooking liquid that slowly infuses the chicken and vegetables during a long, gentle cook.
After cooking on low or high heat for several hours, the chicken is removed, shredded, and returned to the pot. Egg noodles are then added and cooked briefly until tender, soaking up the broth's flavor. Fresh minced parsley is sprinkled on top before serving for a touch of color and fragrance.
This method yields tender chicken and soft vegetables in a rich broth, with noodles contributing texture without overpowering the dish. The soup works well as a hearty lunch or dinner on cooler days.
An optional tip is to cook noodles separately if preferred, to avoid overcooking, then add before serving. Adjust salt and pepper to taste for balanced seasoning.
Ingredients
- 1 - 1 1/2 lbs. chicken breast boneless, skinless, trimmed of excess fat
- 1 med to large yellow onion diced
- 3 large carrot peeled and sliced into circles
- 2 talks celery sliced
- 3-4 cloves garlic minced
- 1/2 tsp thyme dried leaves
- 1/2 tsp rosemary dried leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp chicken base better than bouillon
- 8 - 9 cups chicken broth reduced sodium
- 8 oz. egg noodles see chef tip #1 below, wide or extra wide
- parsley fresh, minced for garnish
- salt to taste
- black pepper to taste
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 better than bouillon 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.
- Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.
- Serve garnished with minced fresh parsley and a sprinkle of black pepper.
Notes
- To prevent overcooked noodles, boil egg noodles separately and add to soup just before serving.
- Soup can be adjusted in seasoning with salt and pepper after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 245mg | 10% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6095IU | 122% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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