Description
This Homemade Crockpot Chicken Noodle Soup is a hearty and comforting meal that's easy to prepare. Tender chicken breasts cook slowly with fresh vegetables, herbs, and rich chicken broth, then combined with wide egg noodles for a classic, warming soup perfect for any day.
Ingredients
Scale
Soup Base
- 1 - 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 - 9 cups reduced sodium chicken broth
Noodles & Garnish
- 8 oz. egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Add Ingredients to Slow Cooker: Place the trimmed chicken breasts at the bottom of a 6 quart or larger slow cooker. Layer the diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and optional bay leaf on top.
- Add Bouillon and Broth: Dollop the chicken-flavored better than bouillon base over the ingredients, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients evenly.
- Cook Soup Low and Slow: Cover the slow cooker and cook on LOW setting for 6 to 8 hours or HIGH setting for 3 to 4 hours until the chicken is thoroughly cooked and vegetables are tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and place them in a large mixing bowl. Shred the chicken finely with forks, discard the bay leaf if used, and return the shredded chicken to the slow cooker.
- Add Noodles and Finish Cooking: Stir in the egg noodles, then cover and cook on LOW for another 10 to 15 minutes until the noodles are tender. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly minced parsley and a sprinkle of black pepper for added flavor and a fresh finish.
Notes
- This soup is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer gluten-free noodles, substitute the egg noodles with gluten-free pasta.
- For a richer flavor, you can use homemade chicken broth instead of store-bought.
- Using wide or extra-wide egg noodles helps them hold up better during slow cooking and remaining tender.
- The bay leaf is optional but adds a subtle aromatic depth to the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
