Description
Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a classic favorite made easy in the slow cooker. This hearty soup is packed with tender chicken, veggies, and noodles in a flavorful broth.
Ingredients
Scale
Chicken Noodle Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 1 tablespoon lemon juice (optional)
- 1 tablespoon olive oil
Instructions
- Prepare Ingredients: Place chicken, carrots, celery, onion, garlic, herbs, and olive oil in the crockpot. Pour in broth and mix.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is done and veggies are tender.
- Shred Chicken: Remove chicken, shred, and return to crockpot. Add noodles and cook on high for 15–20 minutes.
- Finish Soup: Stir in lemon juice, season with salt and pepper, and remove bay leaf before serving.
Notes
- For extra richness, add butter at the end.
- Use gluten-free noodles if desired.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
