Crock-Pot Chicken Noodle Soup Recipe
This comforting Crock-Pot Chicken Noodle Soup combines tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles simmered to perfection in a slow cooker. Perfect for chilly days, it’s easy to prepare with minimal hands-on time, resulting in a hearty and flavorful homemade soup that serves as a wholesome family meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots, peeled and sliced ¼ inch thick
- 1 ½ cups yellow onion, diced ½ inch
- 1 cup celery, cut into ¼ inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme, chopped (or ¾ teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 2 dried bay leaves
- 8 cups unsalted chicken stock (or broth)
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
- Add Ingredients: In a 6-quart slow cooker, place the chicken breasts, carrots, diced onions, celery pieces, minced garlic, kosher salt, black pepper, fresh thyme, fresh rosemary, bay leaves, and chicken stock. Make sure all ingredients are evenly spread out.
- Slow Cook: Cover the slow cooker with its lid and cook on the high setting for 3 ½ hours or on the low setting for 5 ½ hours. The soup is done when the chicken reaches an internal temperature of 160ºF (71ºC). If needed, extend the cooking time to ensure the chicken is fully cooked and tender.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and transfer them to a clean plate. Cover the plate with plastic wrap to keep the chicken warm. Once cooled slightly, shred the chicken into bite-sized pieces using two forks.
- Cook Noodles: Add the wide egg noodles directly to the slow cooker. Set the cooker to high and cook the noodles for 25 to 30 minutes, or until they are tender but not mushy. Stir occasionally to prevent noodles from sticking together.
- Warm Chicken: Return the shredded chicken back to the slow cooker with the noodles. Cover and cook on high heat for an additional 5 minutes to reheat the chicken and meld the flavors. Taste and adjust seasoning with extra salt and pepper if needed.
- To Serve: Ladle the hot chicken noodle soup into bowls and garnish each serving with freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy this classic comforting soup.
Notes
- For best flavor, use homemade or high-quality unsalted chicken stock.
- To avoid overcooked noodles, add them later in the cooking process as indicated.
- You can substitute wide egg noodles with other pasta types like rotini or fusilli, adjusting cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- If using dried herbs, reduce the quantity compared to fresh herbs as dried herbs are more concentrated.
Find it online: https://glowcooks.com/crock-pot-chicken-noodle-soup-recipe/