Crockpot Chicken Noodle Soup
Total Time
6 hours and 30 minutes
Prep Time
20 minutes
Cook Time
6 hours and 10 minutes
Rating
4.87 out of 5 stars
(300)
Ingredients
6 servings
- 1 ½ pounds boneless skinless chicken breasts
- 1 large yellow onion (diced)
- 3 large carrots (peeled and sliced into coins)
- 2 ribs celery (sliced)
- 3 cloves garlic (minced, more to taste)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (I use Better Than Bouillon brand, optional)
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- chopped fresh parsley (for garnish)
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Preparation
Step 1
To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
Step 2
Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Step 3
Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
Step 4
Cook egg noodles al dente according to package directions.
Step 5
Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
Step 6
Serve garnished with minced fresh parsley and a sprinkle of black pepper.
Step 7
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