Description
Savor the ultimate comfort food with this easy, restaurant-quality Crockpot Chicken Noodle Soup. Tender chicken, perfectly cooked noodles, and vibrant vegetables in a rich, flavorful broth come together for a delicious meal the whole family will love.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
– 2 cups water
– 1 cup diced carrots
– 1 cup diced celery
– 1 onion, diced
– 3 cloves garlic, minced
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried parsley
– Salt and pepper to taste
– 8 oz egg noodles
Instructions
1. – Place the chicken, broth, water, carrots, celery, onion, garlic, bay leaves, thyme, and parsley in a slow cooker.
2. – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
3. – Remove the chicken from the slow cooker and shred or dice it.
4. – Return the shredded chicken to the slow cooker.
5. – Add the egg noodles and cook for an additional 20-30 minutes, until the noodles are tender.
6. – Season with salt and pepper to taste.
7. – Serve hot and enjoy!
Notes
– For a thicker soup, you can add a cornstarch slurry towards the end of cooking.
– Try adding different vegetables like peas or corn for extra flavor and nutrition.
– This soup freezes well, so you can make a big batch and enjoy it later.
- Prep Time: 10
- Cook Time: 360
- Category: Main Course
- Method: Crockpot
- Cuisine: American