Crockpot Chicken Noodle Soup
Crockpot chicken noodle soup with tender chicken, carrots, and celery. The noodles go in at the end so they never turn to mush.
Servings: 6 servings
Calories: 260kcal
Equipment
- Slow Cooker 6 to 7 hours on low for this one, so it wants a cooker you can start and walk away from.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 4 carrots sliced
- 3 stalks celery sliced
- 1 onion medium, diced
- 3 cloves garlic minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups wide egg noodles
- 2 tbsp fresh parsley chopped
- 1/2 lemon juiced, optional
Instructions
- Load the crockpot: Add the chicken, carrots, celery, onion, garlic, broth, thyme, bay leaf, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender (165°F) and the vegetables are soft.
- Shred: Remove the chicken, shred it with two forks, and return it to the pot. Discard the bay leaf.
- Add the noodles: Stir in the egg noodles, cover, and cook on high for 20-30 minutes, until the noodles are tender.
- Finish: Stir in the parsley and lemon juice if using, taste for salt, and serve.
Notes
Add the egg noodles only in the final 20-30 minutes, never at the start, or they turn to mush and soak up the broth. Store noodles separately for best leftovers.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 21g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 1435mg | Potassium: 905mg | Fiber: 2g | Sugar: 3g