Description
Experience the ultimate comfort in a bowl with this effortless Crockpot Chicken Noodle Soup. By using a slow cooker, the chicken breasts become incredibly succulent and tender while the vegetables and aromatic herbs infuse the broth with deep, savory flavor. This family-friendly recipe is perfect for busy weeknights, offering a wholesome, nutritious meal with minimal active prep time and easy cleanup, ensuring consistent, restaurant-quality results every single time.
Ingredients
1.5 lbs Boneless skinless chicken breast
3 large Carrots, sliced into thin rounds
3 stalks Celery, diced finely
1 medium Yellow onion, diced
3 cloves Garlic, minced
8 cups Low-sodium chicken broth
4 cups Wide egg noodles
1 teaspoon Dried thyme
1 tablespoon Olive oil
Instructions
Chop the carrots, celery, and onions into uniform pieces.
Place the chicken breasts at the base of the slow cooker.
Add the diced vegetables, minced garlic, thyme, and olive oil to the slow cooker bowl.
Pour the chicken broth over the ingredients until the chicken is completely submerged.
Cover and set the slow cooker to low heat for 6 hours.
After 6 hours, remove the chicken, shred it with two forks, and return it to the pot.
Add the egg noodles to the slow cooker and cook on high for an additional 20 minutes or until noodles are tender.
Serve hot.
Notes
Add the egg noodles only during the final 20 minutes of cooking to prevent them from becoming mushy. If you prefer a thicker broth, you can mix a teaspoon of cornstarch with a splash of cold water and stir it in during the last few minutes of cooking.
- Prep Time: 15
- Cook Time: 380
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg