Crockpot Chicken Noodle Soup
A comforting and hearty soup featuring tender chicken, fresh vegetables, and egg noodles, all cooked slowly in a crockpot.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme leaves
- ½ tsp dried rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tsp chicken bouillon paste (optional)
- 8-9 cups reduced-sodium chicken broth
- 8 oz wide or extra-wide egg noodles
- to taste chopped fresh parsley, for garnish
Instructions
- Place chicken breasts at the bottom of the slow cooker. Add diced onion, sliced carrots, sliced celery, and minced garlic.
- Sprinkle dried thyme, rosemary, kosher salt, and black pepper over the ingredients. Add the bay leaf and chicken bouillon paste if using.
- Pour chicken broth over the ingredients, covering everything.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Once cooked, remove chicken and shred it with two forks. Return shredded chicken to the crock pot.
- Cook egg noodles separately according to package instructions, then stir into the soup.
- Let everything sit on LOW for about 5 minutes to meld flavors. Serve hot, garnished with fresh parsley.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.