Description
This comforting Crock-Pot Chicken Noodle Soup is a hearty and easy-to-make recipe featuring tender chicken breasts simmered with fresh vegetables, aromatic herbs, and wide egg noodles. Perfect for a cozy meal, it combines wholesome ingredients and slow cooker convenience to deliver classic flavors with minimal effort.
Ingredients
Scale
Protein and Vegetables
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 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 slow cooker: Place chicken breasts, chopped onion, sliced carrots, sliced celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter into the slow cooker. Season with kosher salt and freshly ground black pepper. Cover the slow cooker.
- Cook initially on high: Cook on High setting for 2 hours to allow the flavors to start melding and chicken to cook through.
- Add broth and continue cooking: Pour in the low-sodium chicken broth, cover again, and cook on High for an additional 30 minutes to infuse the broth with flavor.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place on a plate. Let cool slightly then shred the chicken into bite-sized pieces using two forks. Discard the thyme, rosemary, and bay leaf from the slow cooker.
- Add noodles and shredded chicken back: Return the shredded chicken to the slow cooker, add the wide egg noodles, and cover again.
- Cook noodles until al dente: Continue cooking on High for about 20 minutes until the noodles are tender but still firm to the bite.
- Serve with parsley garnish: Ladle the soup into bowls and top with freshly chopped parsley before serving.
Notes
- Use boneless skinless chicken breasts for easy shredding and a lean protein option.
- Wide egg noodles work best for a hearty noodle texture; substitute with any favorite egg noodles if needed.
- Low-sodium broth allows you to control the salt level in the soup.
- Discarding the whole herbs after cooking prevents woody pieces from ending up in the soup.
- For a richer flavor, swap butter with olive oil or add a splash of cream when serving.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
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
