Description
This homemade crockpot chicken noodle soup is a comforting and hearty meal made with tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles, all slow-cooked to perfection for rich, savory flavor. It’s an easy, preservative-free recipe perfect for cozy dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp Better Than Bouillon base, chicken flavor
- 8 cups reduced sodium chicken broth
- 8 oz. egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Add Ingredients to Slow Cooker. Place trimmed chicken breasts at the bottom of a 6 quart or larger slow cooker. Top with diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and the bay leaf if using.
- Add Broth and Bouillon. Dollop the Better Than Bouillon chicken base over the ingredients, then pour in the reduced sodium chicken broth. Gently stir everything to combine. Cover the slow cooker.
- Slow Cook the Soup. Cook the mixture on the LOW setting for 8 hours or on the HIGH setting for 4 hours until the chicken is fully cooked and vegetables are tender.
- Shred the Chicken. Remove the chicken breasts and place them in a large mixing bowl. Shred the chicken using two forks. Discard the bay leaf from the slow cooker and return the shredded chicken back to the slow cooker.
- Add Egg Noodles and Finish Cooking. Stir in the egg noodles, cover again, and cook on LOW for an additional 15 minutes or until the noodles are tender.
- Season and Serve. Taste the soup and add salt and pepper as needed. Serve hot, garnished with minced fresh parsley and a sprinkle of black pepper.
Notes
- This soup can be made with wide or extra-wide egg noodles to hold up well in the slow cooker.
- If you prefer firmer noodles, cook them separately and add just before serving.
- You can substitute fresh herbs for dried if preferred, adjusting quantities accordingly.
- Leftovers reheat well and the flavors deepen overnight.
- Using reduced sodium broth allows better control over the soup’s saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
