Description
This homemade crockpot chicken noodle soup is a hearty, comforting, and easy-to-make meal featuring tender shredded chicken, fresh vegetables, and wide egg noodles simmered slowly in flavorful chicken broth and herbs.
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 1/2 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, sliced 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 vegetables and chicken, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients.
- Slow cook the soup: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours until the chicken is fully cooked and vegetables tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place in a large mixing bowl. Shred the chicken using two forks. Discard the bay leaf from the soup and return the shredded chicken back into the slow cooker.
- Add egg noodles and finish cooking: Stir in the egg noodles, cover the slow cooker again, and cook on LOW for 15 minutes or until the noodles are tender.
- Season and serve: Taste the soup and adjust salt and pepper to your preference. Serve hot, garnished with freshly minced parsley and an optional sprinkle of black pepper.
Notes
- This crockpot chicken noodle soup is perfect for a comforting and hearty meal without preservatives.
- Use wide or extra-wide egg noodles as narrower noodles can become too mushy when cooked in the slow cooker.
- If you prefer thicker soup, you can reduce the amount of broth slightly or remove the lid for the last 30 minutes to concentrate flavors.
- Fresh herbs like parsley add brightness—add just before serving for best flavor.
- Adjust seasoning at the end since broth and bouillon add saltiness during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
