Description
Hearty crockpot chicken noodle soup delivers comfort in a bowl, packed with tender chicken and wholesome vegetables. Slow-cooked flavors meld perfectly, offering warmth that welcomes you home after a long day.
Ingredients
Scale
Protein:
- 2 pounds chicken breasts (boneless, skinless)
Vegetables:
- 3 medium carrots (sliced)
- 3 stalks celery (sliced)
- 1 large onion (diced)
- 3 cloves garlic (minced)
Seasonings and Liquids:
- 6 cups chicken broth
- 8 ounces (230 grams) egg noodles
- 2 bay leaves
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley (optional, for garnish)
Instructions
- Combine chicken breasts, chopped carrots, diced celery, minced onion, crushed garlic, fragrant thyme, and aromatic bay leaves in the crockpot, creating a flavorful base for the soup.
- Gently pour chicken broth over the ingredients, making sure all components are fully immersed. Sprinkle with salt and pepper to enhance the overall taste profile.
- Secure the crockpot lid and allow the mixture to simmer on low heat for 6-8 hours, or alternatively on high heat for 3-4 hours, until the chicken becomes incredibly tender and easily falls apart.
- Carefully extract the cooked chicken breasts from the liquid, using two forks to meticulously shred the meat into delicate, bite-sized pieces. Return the shredded chicken back to the crockpot.
- Introduce egg noodles into the soup, letting them cook for an additional 20-30 minutes on high temperature until they reach a perfect al dente consistency.
- Give the soup a gentle stir, remove the bay leaves to prevent any bitter undertones, and garnish with freshly chopped parsley for a vibrant touch. Ladle the piping hot soup into bowls and serve immediately.
Notes
- Choose bone-in chicken breasts for extra flavor and moisture, ensuring a rich and comforting soup base.
- Replace egg noodles with gluten-free alternatives like zucchini noodles or rice noodles for a low-carb or celiac-friendly version.
- Prep ingredients the night before and store in the crockpot liner in the refrigerator to save morning cooking time.
- Freeze leftover soup in individual portions for quick, hearty meals during busy weeks, maintaining optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg