Description
Simple recipe for making chicken noodle soup using a slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups egg noodles
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Place chicken, chicken broth, carrots, celery, onion, thyme, bay leaf, salt, and pepper into the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the egg noodles.
- Cook on high for 15 to 20 minutes, or until the noodles are tender.
- Remove the bay leaf before serving.
- Garnish with fresh parsley.
Notes
- If you prefer a richer broth, use low-sodium broth and add 1 teaspoon of salt during cooking.
- You can use frozen vegetables if you skip the chopping step.
- Prep Time: 15 min
- Cook Time: 6 hr
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: crockpot, slow cooker, chicken noodle soup, easy soup, comfort food