Description
A comforting and easy-to-make Crock-Pot Chicken Noodle Soup featuring tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles simmered to perfection. This slow-cooked recipe delivers hearty flavors and a satisfying meal ideal for chilly days or anytime you want a homemade classic.
Ingredients
Scale
Protein and Vegetables
- 4 boneless, skinless chicken breasts (6 to 8 oz. each)
- 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
Other Ingredients
- 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, combine the chicken breasts, chopped onion, sliced carrots, sliced celery, minced garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season the mixture with kosher salt and freshly ground black pepper. Cover the slow cooker.
- First Cook: Cook the mixture on High for 2 hours to allow the chicken and vegetables to start tenderizing and the herbs to infuse flavor.
- Add Broth and Continue Cooking: Pour in the low-sodium chicken broth. Cover and cook on High for an additional 30 minutes to meld all the flavors together thoroughly.
- Shred Chicken: Carefully transfer the chicken breasts to a plate and let them cool slightly. Use two forks to shred the chicken into bite-sized pieces. Discard the thyme sprigs, rosemary, and bay leaf from the slow cooker.
- Cook Noodles: Return the shredded chicken to the slow cooker and add the wide egg noodles. Cover and cook on High for about 20 minutes or until the noodles are cooked al dente.
- Serve: Ladle the soup into bowls and garnish with finely chopped fresh parsley for a burst of freshness and color.
Notes
- Use wide egg noodles for authentic texture; substitute with any pasta you prefer, but adjust cooking time accordingly.
- Boneless, skinless chicken breasts keep the soup lean but tender; chicken thighs can also be used for richer flavor.
- For thicker soup, reduce the broth quantity slightly or add a bit of cornstarch slurry at the end.
- Fresh herbs elevate the taste, but dried herbs can be used if fresh are unavailable; use about one-third the amount.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- 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
