Delicious Crockpot Chicken Noodle Soup (Print Version)
# Ingredients:
→ Proteins and Vegetables
01 -
1 pound chicken breasts, no bones or skin
02 -
1 cup of onion, chopped up
03 -
4 big carrots, peeled and diced (you’ll need 2 cups total)
04 -
3 celery sticks, diced (makes about 2 cups)
05 -
3 garlic cloves, finely chopped
→ Herbs and Seasonings
06 -
4 sprigs fresh thyme (or use a teaspoon of dried thyme)
07 -
1 bay leaf
08 -
1/2 teaspoon of salt
09 -
1/4 teaspoon of ground black pepper
10 -
Fresh parsley for garnish (optional)
→ Liquids and Noodles
11 -
8 cups chicken broth (low sodium is great too!)
12 -
7 ounces of egg noodles (equals about 3 cups)
# Instructions:
01 -
Lay the chicken at the bottom of your slow cooker. Toss in the onion, diced carrots, celery, garlic, thyme, bay leaf, salt, pepper, and all the chicken broth.
02 -
Put the lid on and cook everything on low for about 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully done (165°F) and your veggies are soft.
03 -
Scoop out the bay leaf and the thyme stems. Take the chicken out and tear it into little pieces, then put it back in the pot with the soup.
04 -
Switch your slow cooker’s heat to high. Toss in the egg noodles, put the lid back on, and let them cook for around 10 minutes until they’re done.
05 -
Taste the soup and see if it needs extra salt or pepper. If you like, sprinkle parsley on top before serving.
# Notes:
01 -
You can swap out fresh herbs for dried ones. Use about a teaspoon of whichever dried herbs you love most.
02 -
If you plan to freeze it, don’t add noodles yet. Cook fresh noodles later when reheating the soup.
03 -
This keeps in your fridge for up to 3 days.