Description
Warm, aromatic, and soul-soothing, this Crock Pot Chicken Noodle Soup combines savory chicken, tender vegetables, and fresh herbs for a comforting meal.
Ingredients
Scale
- 1 pound chicken breasts
- 4 cups chicken broth
- 2 cups water
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Base: Begin by placing the chicken breasts at the bottom of the Crock Pot.
- Add Flavorful Ingredients: Pour in the chicken broth and water, then add the sliced carrots, celery, chopped onions, minced garlic, thyme, parsley, and season with salt and pepper.
- Set the Stage for Cooking: Cover the Crock Pot and set it to cook on low for 6-8 hours or on high for 4-5 hours.
- Shred the Chicken: Once cooking time is up, carefully remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken to the pot, then add in the egg noodles and cook for an additional 30 minutes on high.
- Serve and Enjoy: Ladle the soup into bowls, garnishing with fresh parsley if desired.
Notes
Make ahead by prepping ingredients the night before. Adjust cooking time for frozen chicken and substitute vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg