Crockpot Chicken Noodle Soup
This slow cooker chicken noodle soup is the classic recipe you know and love made easy by letting the crockpot do the work.
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Ingredients
- 1 ½ pounds chicken, boneless & skinless breasts or thighs
- 4 large carrots, peeled and chopped
- 1 medium onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- 6 cups low-sodium chicken stock or broth
- 1 cup water
- 2 cups egg noodles
Instructions
Slow cook:
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on LOW heat or 4 hours on HIGH.
- 30 minutes before serving, remove the chicken from the slow cooker onto a cutting board and shred it between two forks. Return the chicken to the slow cooker and stir. Chopping it into small pieces will also work.
- Add the pasta to the slow cooker, stir, and cover. Cook on HIGH for 20 minutes, until the egg noodles are tender.
Serve & store:
- Discard the bay leaf, and ladle the soup into bowls.
- Once cooled, transfer leftovers into an airtight container and refrigerate for up to 4 days.
Notes
Seasoning & spice swaps:
- 3 garlic cloves = ½ teaspoon garlic powder
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- Swap the thyme and oregano for 1 teaspoon poultry seasoning
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Nutrition
Serving: 1bowl | Calories: 268kcal | Carbohydrates: 24g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 236mg | Potassium: 834mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6838IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg
