Crock-Pot Chicken Noodle Soup
Delicious and hearty Crock-Pot Chicken Noodle Soup, perfect for comforting meals.
Equipment
- 6-quart slow cooker
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots, peeled and sliced ¼" thick
- 1.5 cups yellow onion, ½" dice
- 1 cup celery, ¼" pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 0.125 teaspoon black pepper
- 1.5 teaspoons fresh thyme, chopped or ¾ teaspoon dried
- 1 teaspoon fresh rosemary, chopped or ½ teaspoon dried
- 2 units dried bay leaves
- 8 cups unsalted chicken stock or broth
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
- In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.
- Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
- Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
- Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.
- Garnish the chicken noodle soup with chopped parsley before serving.
Notes
About 8 cups. Store in an airtight container in the refrigerator for up to 5 days. Freezing: Store portions for up to 3 months. Reheat over medium heat until hot.
Nutrition
Serving: 1cupCalories: 292kcalCarbohydrates: 35gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 60mgSodium: 479mgPotassium: 829mgFiber: 4gSugar: 4gVitamin A: 5450IUVitamin C: 9mgCalcium: 287mgIron: 8mg
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