Easy Crockpot Chicken Noodle Soup
This easy crockpot chicken noodle soup is the ultimate comfort food made simple! Packed with tender chicken, hearty noodles, and a flavorful broth, it’s a healthy and satisfying meal perfect for busy days. Just toss the ingredients into your slow cooker, and let it work its magic. Whether you’re fighting a cold or craving something cozy, this soup is sure to hit the spot!
- Prep Time: 10 min
- Cook Time: 6 hours (on low) or 3 hours (on high)
- Total Time: 6 hours 10 minutes (or 3 hours 10 minutes on high)
- Yield: 6 servings
Ingredients
Chicken Breasts (2 large, about 1 lb): Boneless and skinless.
Carrots (3 medium): Peeled and sliced into thin rounds.
Celery (3 stalks): Chopped.
Yellow Onion (1 medium): Finely diced.
Garlic (3 cloves): Minced.
Chicken Broth (6 cups): Low-sodium is best for controlling salt levels.
Egg Noodles (2 cups): Wide or extra-wide for that classic chicken noodle soup vibe.
Dried Thyme (1 teaspoon): Adds an earthy note.
Dried Parsley (1 teaspoon): Brings a touch of freshness.
Salt and Pepper: To taste.
Olive Oil (optional, 1 tablespoon): For sautéing vegetables beforehand (optional but adds depth).
Instructions
- Prep the Ingredients: Start by chopping your veggies. Slice the carrots, dice the onions, and mince the garlic. Set everything aside.
- Optional Sauté: For extra flavor, sauté the onions, carrots, and celery in olive oil until slightly softened. This step is optional but worth it.
- Load the Crockpot: Add the chicken breasts, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and chicken broth to the slow cooker. Give it a gentle stir.
- Set It and Forget It: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and cooked through.
- Shred the Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
- Add the Noodles: Stir in the egg noodles, cover, and cook on high for 20-30 minutes, or until the noodles are tender.
- Taste and Adjust: Give the soup a taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh parsley if desired. Enjoy!
Notes
Make It Low-Carb: Swap the egg noodles for zucchini noodles or cauliflower rice for a healthier twist.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Boost the Flavor: Add a splash of lemon juice or a sprinkle of Parmesan cheese before serving for an extra kick.
Vegetarian Option: Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Consistency: If you prefer a thicker soup, add a slurry of cornstarch and water during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1.5 cups per serving
- Calories: 230
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
Find it online: https://tarastreats.com/crockpot-chicken-noodle-soup/