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Description
A comforting and easy-to-make crockpot chicken noodle soup recipe perfect for a cozy meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces uncooked egg noodles
- ¼ cup chopped fresh parsley
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Top with the chopped onion, carrots, celery, and minced garlic.
- Pour the chicken broth over the vegetables.
- Add the dried thyme, bay leaf, salt, and pepper, and stir gently to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken breasts from the slow cooker and shred the meat using two forks.
- Discard the bay leaf.
- Return the shredded chicken to the slow cooker.
- Stir in the uncooked egg noodles and fresh parsley.
- Cover and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
- Stir well and serve hot.
Notes
- Ensure chicken is fully submerged in broth for even cooking.
- Adjust seasoning to taste before serving.
- For a thicker soup, you can mash some of the cooked vegetables against the side of the slow cooker.
- If you don’t have fresh parsley, you can omit or use dried parsley (use less).