Description
A cozy and comforting slow cooker chicken noodle soup that practically cooks itself.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 8 cups low sodium chicken broth
- 3 large carrots, peeled and sliced on the diagonal
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried thyme or 1 tablespoon fresh chopped
- 2 bay leaves (optional)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (freshly ground if possible)
- 2 cups wide egg noodles, uncooked
- 2 tablespoons butter (optional for richness)
- 2 tablespoons fresh parsley, chopped (for finish)
- 1 tablespoon lemon juice (optional)
Instructions
- Place chicken breasts in the bottom of the slow cooker and season with a pinch of salt and pepper.
- Add carrots, celery, and onion around the chicken; toss in the garlic, thyme, and bay leaves.
- Pour the chicken broth over everything so it covers most of the ingredients.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken reaches 165°F and vegetables are tender.
- Remove chicken to a cutting board; shred with two forks or chop into bite-sized pieces.
- Taste the broth and adjust salt and pepper, removing bay leaves.
- Add egg noodles directly into the crockpot along with shredded chicken and push them down to soak up the broth.
- Continue cooking on high for 20 to 30 minutes until noodles are tender.
- Stir in butter, parsley, and lemon juice before serving hot.
Notes
Be careful not to overcook the noodles; add them near the end to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: crockpot, chicken soup, slow cooker, comfort food, easy recipe