Description
Homemade Crockpot Chicken Noodle Soup is a hearty and comforting dish made with tender chicken breasts, fresh vegetables, herbs, and wide egg noodles, all slow-cooked to perfection in a flavorful chicken broth. This easy-to-make soup is perfect for cozy meals and provides a wholesome alternative to store-bought soups.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, trimmed of excess fat
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp better than bouillon base, chicken flavor
- 8 9 cups reduced sodium chicken broth
- 8 oz egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
- Add Broth and Cook: Dollop better than bouillon chicken base over the top, then pour in 9 cups reduced sodium chicken broth. Gently stir to combine all ingredients. Cover and cook on LOW for 8 hours for the best flavor and tenderness, or HIGH for 4 hours if short on time.
- Shred Chicken: Remove chicken breasts from the slow cooker to a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaf if used, and return the shredded chicken back into the slow cooker.
- Cook Noodles: Add egg noodles to the slow cooker, stir well, then cover and continue cooking on LOW for 15 minutes, or until the noodles are tender but not mushy.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly minced parsley and an extra sprinkle of black pepper if desired.
Notes
- This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make! No need for cans full of preservatives, homemade is the best!
- Use wide or extra wide egg noodles for the best texture that holds up well in slow cooker soup.
- If you prefer a thicker soup, reduce the chicken broth to 7 cups and add a tablespoon of cornstarch mixed with water during the last 15 minutes of cooking.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- For a gluten-free version, substitute gluten-free noodles or use spiralized vegetables as a noodle alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
