Description
This comforting Crock-Pot Chicken Noodle Soup combines tender chicken breasts, fresh vegetables, and wide egg noodles simmered to perfection in a flavorful broth. It’s an easy slow-cooker recipe that makes a hearty and delicious meal perfect for chilly days or when you need soothing comfort food.
Ingredients
Scale
Main Ingredients
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and sliced into coins
- 2 celery ribs, thinly sliced
- 5 garlic cloves, finely chopped
Herbs and Seasonings
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Others
- 3 tbsp. unsalted butter
- 8 cups low-sodium chicken broth
- 8 oz. wide egg noodles
- Finely chopped fresh parsley, for serving
Instructions
- Combine Ingredients: In a slow cooker, place the chicken breasts, finely chopped onion, sliced carrots, sliced celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season everything with kosher salt and freshly ground black pepper. Cover the slow cooker.
- Cook Initial Phase: Cook on High for 2 hours to allow the chicken and vegetables to release their flavors and partially cook.
- Add Broth and Continue Cooking: Pour in the low-sodium chicken broth, cover again, and cook on High for an additional 30 minutes to meld all flavors together.
- Shred Chicken: Remove the chicken breasts from the slow cooker and place them on a plate to cool slightly. Discard the thyme, rosemary, and bay leaf from the slow cooker. Shred the chicken into bite-sized pieces using two forks.
- Cook Noodles: Return the shredded chicken to the slow cooker. Add the wide egg noodles, then cover and cook on High for about 20 minutes until the noodles are al dente and tender.
- Serve: Ladle the soup into bowls and garnish with finely chopped fresh parsley for a fresh finish and vibrant color.
Notes
- Use wide egg noodles for a traditional texture, but any pasta shape can be substituted if desired.
- Low-sodium chicken broth allows you to control the salt content; adjust seasoning at the end if needed.
- Shredding the chicken before returning it to the soup ensures even distribution and easy eating.
- For a dairy-free option, substitute butter with olive oil or a non-dairy butter alternative.
- This soup reheats well and makes excellent leftovers that improve in flavor after resting overnight.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 438 kcal
- Sugar: 4 g
- Sodium: 1329 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 144 mg
