Description
This Crock-Pot Chicken Noodle Soup is a comforting and easy-to-make slow cooker recipe featuring tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles simmered to perfection for a hearty and flavorful meal.
Ingredients
Scale
Soup Ingredients
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and sliced into coins
- 2 celery ribs, thinly sliced
- 5 garlic cloves, finely chopped
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 3 tbsp. unsalted butter
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 cups low-sodium chicken broth
- 8 oz. wide egg noodles
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Combine Ingredients in Slow Cooker. In a slow cooker, add the chicken breasts, finely chopped onion, sliced carrots, sliced celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season with kosher salt and freshly ground black pepper according to the recipe.
- Cook on High for Initial Phase. Cover the slow cooker and cook the mixture on High heat setting for 2 hours to allow the flavors to begin developing and the chicken to cook through.
- Add Broth and Continue Cooking. Pour in the low-sodium chicken broth, then cover again and cook on High for about 30 minutes to meld the flavors together fully.
- Shred the Chicken. Transfer the chicken breasts to a plate and let them cool slightly so they can be easily handled. Shred the chicken into bite-sized pieces using two forks. Remove and discard the thyme, rosemary, and bay leaf from the slow cooker.
- Cook Noodles with Chicken. Return the shredded chicken to the slow cooker and add the wide egg noodles. Cover and cook on High for about 20 minutes, or until the noodles are cooked al dente.
- Serve Garnished with Parsley. Spoon the soup into bowls and top each serving with a sprinkle of finely chopped fresh parsley for a fresh finish.
Notes
- Use boneless skinless chicken breasts for a lean protein option and easy shredding.
- Wide egg noodles work best for texture and to hold up in the slow cooker; avoid small pasta varieties that may overcook.
- If low-sodium chicken broth is unavailable, reduce added salt to keep sodium levels balanced.
- Fresh herbs like thyme, rosemary, and bay leaf infuse the soup with classic flavors—dried herbs can be substituted but use less quantity.
- For a thicker soup, cook noodles separately and add them just before serving to avoid over-softening.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 4 g
- Sodium: 1329 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 144 mg
