Description
A cozy, foolproof chicken noodle soup made in a crockpot, perfect for busy evenings.
Ingredients
Scale
- 1 to 1.5 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 small yellow onion, diced
- 2 to 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- Salt and black pepper to taste
- 2 cups egg noodles or your favorite pasta
- Fresh parsley, chopped, for serving
- Optional: 1 tablespoon lemon juice, a dash of hot sauce, or a pinch of red pepper flakes
Instructions
- Add chicken, broth, carrots, celery, onion, garlic, bay leaf, thyme, and a pinch of salt and pepper to the crockpot.
- Cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is tender.
- Transfer chicken to a plate and shred with forks. Remove the bay leaf.
- Turn the crockpot to High. Stir in the noodles and cook until tender, usually 15 to 20 minutes.
- Return shredded chicken to the pot. Taste and adjust salt and pepper. If you love brightness, add lemon juice now.
- Spoon into bowls and top with fresh parsley. Serve hot.
Notes
For best texture, freeze the soup without noodles for up to 3 months. Reheat and then add freshly cooked noodles.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg