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Description
A comforting and easy Crockpot Chicken Noodle Soup recipe, perfect for a weeknight meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 6 ounces egg noodles
Instructions
- Place chicken breasts in the slow cooker.
- Add chopped carrots, celery, and onion to the slow cooker.
- Pour in chicken broth.
- Stir in thyme, rosemary, black pepper, and salt.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker.
- Add egg noodles and cook for an additional 20-30 minutes, or until noodles are tender.
- Stir and serve hot.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- You can add other vegetables like peas or corn.
- Adjust seasonings to your preference.
- If you don’t have fresh herbs, you can use 1 teaspoon of mixed Italian seasoning.