Description
This homemade crockpot chicken noodle soup is a hearty and comforting dish made with tender chicken breasts, fresh vegetables, and wide egg noodles simmered in a flavorful chicken broth. Perfect for an easy, nourishing meal that warms you up on chilly days.
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
- 9 cups reduced sodium chicken broth
- 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. Top with diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
- Add Bouillon and Broth: Dollop the Better Than Bouillon chicken base over the top and pour in the reduced sodium chicken broth. Gently stir to combine ingredients. Cover the slow cooker with the lid and cook on LOW for 8 hours.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and transfer to a large mixing bowl. Shred the chicken using two forks. Discard the bay leaf from the slow cooker and return the shredded chicken to the slow cooker.
- Cook Noodles: Add the egg noodles to the slow cooker and stir to combine. Cover and cook on LOW for 15 minutes or until the noodles are tender.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm, garnished with minced fresh parsley and an optional sprinkle of black pepper.
Notes
- This soup is best made in a slow cooker or crockpot for hands-off cooking and deep flavor development.
- Use wide or extra wide egg noodles for the best texture in the soup.
- Feel free to add extra vegetables like peas or corn toward the end of cooking for additional nutrition.
- If you prefer a thicker broth, you can stir in a slurry of cornstarch and cold water during the last 10 minutes of cooking.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
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
