Description
A comforting and hearty chicken noodle soup made effortlessly in a slow cooker. This recipe combines tender shredded chicken, nutritious vegetables, fragrant herbs, and egg noodles to create a warm and satisfying meal perfect for any day.
Ingredients
Scale
Vegetables
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 ½ cups carrots, sliced in small circles
- ½ tablespoon garlic, minced
Protein and Seasonings
- 1 ½ lbs boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 4 bay leaves
Liquids and Pasta
- 8 cups chicken broth, low or no sodium
- 3 ½ cups egg noodles (8 oz)
Instructions
- Combine Ingredients: In your crock pot, combine all ingredients except for the egg noodles. This includes the celery, onion, carrots, garlic, chicken breasts, salt, pepper, rosemary, thyme, red pepper flakes, bay leaves, and chicken broth.
- Cook Soup: Cook the mixture on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred Chicken: Twenty minutes before serving, remove the chicken breasts from the crock pot. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot.
- Add Noodles: Turn your crock pot to high and stir in the egg noodles. Alternatively, you can boil the noodles separately on the stove if preferred, then combine with the soup.
- Finish and Serve: Allow the noodles to cook in the crock pot for 15-20 minutes until tender. Once the noodles are perfectly cooked, your chicken noodle soup is ready to enjoy!
Notes
- For a thicker soup, you can reduce the amount of chicken broth.
- Adjust red pepper flakes based on your heat preference or omit for a mild flavor.
- Fresh herbs can be substituted with dried if unavailable, but adjust quantities accordingly.
- Using low or no sodium broth allows better control over the saltiness of the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
