Description
This Crockpot Chicken Noodle Soup is a comforting and hearty dish perfect for any day. Slow-cooked to tender perfection, the soup combines juicy chicken breasts with fresh vegetables, herbs, and egg noodles in a rich chicken broth. It’s easy to prepare, ideal for busy days, and warms you with every spoonful.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups egg noodles
Optional Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Begin by slicing the carrots and celery, dicing the onion, and mincing the garlic cloves. Gather dried herbs like thyme, parsley, and rosemary along with chicken breasts and chicken broth.
- Add to Crockpot: Place the chicken breasts into the crockpot. Pour in the chicken broth, then add the sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper. This combination builds the flavorful base of the soup.
- Cook the Soup: Cover the crockpot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. This slow cooking process ensures the chicken becomes tender and infuses the broth with rich flavor.
- Shred the Chicken: After cooking, carefully remove the chicken breasts from the crockpot. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back into the soup.
- Add the Noodles: Stir in the egg noodles to the crockpot. Continue cooking the soup on HIGH for an additional 15 to 20 minutes until the noodles are cooked through and tender.
- Finish and Serve: Optionally stir in fresh chopped parsley and lemon juice to brighten the flavors. Ladle the hot soup into bowls and serve warm for a comforting meal.
Notes
- For richer flavor, use homemade chicken broth if possible.
- You can substitute egg noodles with any pasta of your choice but adjust cooking times accordingly.
- Adding lemon juice at the end enhances the freshness of the soup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make this recipe gluten-free, use gluten-free noodles.
