Description
A comforting and hearty homemade crockpot chicken noodle soup recipe that combines tender chicken breasts, fresh vegetables, and wide egg noodles simmered in flavorful chicken broth, perfect for an easy and satisfying meal.
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 cups reduced sodium chicken broth
- 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 the slow cooker: To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
- Add broth and seasoning: Dollop the Better Than Bouillon chicken base over the top, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients. Cover the slow cooker.
- Cook the soup: Cook on LOW for 8 hours to ensure the chicken and vegetables are tender and flavors are well developed. Alternatively, you can cook on HIGH for 4 hours if short on time.
- Shred the chicken: Remove the chicken breasts from the slow cooker into a large mixing bowl. Shred the chicken finely using two forks. Discard the bay leaf, then return the shredded chicken to the slow cooker.
- Add egg noodles: Stir in the egg noodles to the slow cooker. Cover and cook on LOW for an additional 15 minutes, or until the noodles are tender.
- Final seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot, garnished with freshly minced parsley and a sprinkle of black pepper for extra flavor.
Notes
- Use wide or extra wide egg noodles as they hold up well in the slow cooker without getting mushy.
- If you don’t have Better Than Bouillon, substitute with 2 tsp chicken bouillon granules or chicken base.
- For a thicker soup, you can add a slurry of cornstarch and water near the end of cooking and cook until desired thickness is reached.
- Make sure not to overcook the noodles as they can become too soft in the slow cooker environment.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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
