Crockpot Chicken Noodle Soup
When you are after a big bowl of comfort, nothing beats chicken noodle soup, and when it's made in the Crockpot, it's so effortless!
Servings: 10 people
Calories: 263kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon poultry seasoning
- 1 large yellow onion diced
- 5 medium carrots peeled and sliced
- 4 celery stalks sliced
- 3 teaspoons minced garlic
- 1 tablespoon dried parsley
- 1 ½ teaspoon dried thyme
- 1 teaspoon dried basil
- 8 cups chicken broth
- 2 Bay leaves
- 12- ounce package of wide egg noodles
- Fresh parsley
Instructions
- Add chicken to slow cooker then season with salt, pepper and poultry seasoning.
- Add onion, carrots, celery and minced garlic on top of chicken.
- Sprinkle parsley, thyme and basil over vegetables.
- Pour chicken broth over chicken and vegetables.
- Place lid and set slow cooker on low for 8 hours or on high for 4 hours.
- Once cook time is done and chicken is cooked, remove the bay leaves and discard. Then remove the chicken from slow cooker to shred.
- While shredding the chicken add noodles to the slow cooker. The noodles will be done in about 6 minutes. Avoid over stirring so your noodles don’t end up mushy.
- Serve immediately with fresh parsley on top.
Notes
- Feel free to add in other veggies if you like. Peas or bell peppers make a great addition.
- When you add the noodles, don't stir them too much or they can get soft and mushy.
- If making this ahead of time, wait til serving to add in the noodles so that they stay in tact.
Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1057mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5168IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg