Crockpot Chicken Noodle Soup
A tender chicken and egg noodle soup made in a slow cooker with vegetables and savory herbs. Achieves fall-apart chicken and silky broth in 6-7 hours, perfect for hands-off meal prep.
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Servings: 6 servings
Calories: 340kcal
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup egg noodles
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sear chicken in skillet until golden (optional but recommended)
- Add all ingredients to crockpot
- Cook on low for 6-7 hours (or high for 3.5-4 hours)
- Remove chicken, shred into pot
- Cook noodles in last 30-40 minutes
- Discard bay leaf before serving
Notes
Chicken can be skipped and substituted with extra vegetables
Egg noodles cook directly in broth for maximum flavor absorption
Use low setting for best texture results
Egg noodles cook directly in broth for maximum flavor absorption
Use low setting for best texture results
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 32g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 400mg | Fiber: 2g | Sugar: 2g