Easy Crockpot Chicken Noodle Soup (Print Version)
# Ingredients:
→ Proteins and Vegetables
01 -
1 pound boneless skinless chicken breasts
02 -
1 cup chopped onion
03 -
4 large carrots, peeled and chopped (about 2 cups)
04 -
3 ribs celery, chopped (about 2 cups)
05 -
3 cloves garlic, minced
→ Herbs and Seasonings
06 -
4 sprigs fresh thyme (or 1 teaspoon dried)
07 -
1 bay leaf
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
Fresh parsley for serving (optional)
→ Liquids and Noodles
11 -
8 cups chicken stock or low sodium chicken broth
12 -
7 ounces egg noodles (about 3 cups)
# Instructions:
01 -
Place chicken in the crockpot bottom. Add onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock
02 -
Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken reaches 165°F and vegetables are tender
03 -
Remove bay leaf and thyme stems. Take out chicken and shred it into small pieces, then return to soup
04 -
Turn crockpot to high. Add egg noodles, cover and cook 10 minutes until tender
05 -
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired
# Notes:
01 -
You can use dried herbs instead of fresh - use 1 teaspoon total of your favorite combination
02 -
For best results when freezing, leave out noodles and add fresh ones when reheating
03 -
Keeps in fridge for up to 3 days