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Crock-Pot Chicken Noodle Soup Recipe

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A comforting and hearty Crock-Pot Chicken Noodle Soup made with tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles. This slow-cooked soup melds rich flavors perfectly, ideal for a cozy meal.

Ingredients

Main Ingredients

  • 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
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 1 bay leaf
  • 3 tbsp. unsalted butter
  • 4 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 cups low-sodium chicken broth
  • 8 oz. wide egg noodles

For Garnish

  • Finely chopped fresh parsley

Instructions

  1. Combine Ingredients and Initial Cook: In the slow cooker, add the chicken breasts, finely chopped onion, sliced carrots, celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and butter. Season the mixture with kosher salt and freshly ground black pepper. Cover the slow cooker and cook on the High setting for 2 hours to let the flavors start to meld and chicken to cook through.
  2. Add Broth and Continue Cooking: After the initial cooking time, pour in the low-sodium chicken broth. Cover again and cook on High for an additional 30 minutes. This allows all the ingredients to blend their flavors deeply. Then, carefully transfer the chicken breasts to a plate and let them cool slightly before shredding them with two forks. Remove and discard the thyme, rosemary, and bay leaf from the soup.
  3. Return Chicken and Add Noodles: Place the shredded chicken back into the slow cooker and add the wide egg noodles. Cover and cook on High for around 20 minutes, or until the noodles are tender yet al dente. Stir occasionally to prevent noodles from sticking.
  4. Serve and Garnish: Ladle the soup into bowls and sprinkle generously with freshly chopped parsley for a fresh, vibrant finish before serving.

Notes

  • You can substitute fresh herbs for dried herbs if fresh are unavailable; use about one-third the quantity of dried herbs.
  • To reduce sodium content even more, adjust the amount of kosher salt and use a low-sodium broth.
  • If you prefer thicker soup, cook the noodles separately and add less broth or simmer the soup uncovered for a while.
  • This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
  • For a gluten-free version, substitute the egg noodles with gluten-free pasta or spiralized vegetables.

Find it online: https://cookedbysarah.com/crock-pot-chicken-noodle-soup-recipe/