Description
This comforting Crockpot chicken noodle soup is a classic slow-cooked meal that features tender shredded chicken and fresh vegetables in a savory broth. Designed for busy families, it requires minimal active time while ensuring deep flavor development. Perfect for a cozy weeknight dinner, this hearty, nutritious dish is easy to prepare and provides delicious leftovers for days.
Ingredients
1.5 lbs boneless skinless chicken breast
3 large carrots, sliced into thin rounds
3 stalks celery, diced finely
1 medium yellow onion, diced
8 cups low-sodium chicken broth
3 cloves garlic, minced
4 cups wide egg noodles
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Instructions
Place chicken breasts at the bottom of the slow cooker.
Layer carrots, celery, onion, and minced garlic over the chicken.
Pour the chicken broth over the ingredients until submerged.
Season with thyme, salt, and pepper, then secure the lid.
Cook on low heat for 6 to 7 hours.
Remove chicken and shred using two forks, then return to the pot.
Add the egg noodles and cook on high for an additional 15 to 20 minutes until tender.
Stir in fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If noodles absorb too much broth upon reheating, add a splash of extra chicken broth to restore the desired consistency.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 3g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg