Crockpot Chicken Noodle Soup

5 from 1 rating

from kristineskitchenblog.com

This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that's perfect for a busy day. It's the best healthy comfort food!

Prep Time15

Cook Time6 10

Total Time6 25

Servings: servings

Calories: 269kcal

1 pound boneless skinless chicken breasts
1 cup chopped onion
4 large carrots peeled and chopped, about 2 cups
3 ribs celery chopped, about 2 cups
3 cloves garlic minced
4 sprigs fresh thyme or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary (see note)
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
8 cups chicken stock or low sodium chicken broth
7 ounces egg noodles about 3 cups
fresh parsley optional, for serving

Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through (the center of the chicken should register at least 165° F on an instant read thermometer) and the vegetables are tender.
Remove the bay leaf and thyme stems and discard. Many of the thyme leaves will have fallen off into the soup.
Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.
Meanwhile, if the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cover and cook on high for 10 minutes or until the noodles are tender.
Taste the soup and add additional salt and pepper as needed, to taste. Serve, with chopped fresh parsley if desired.

If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.
To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.

Nutrition information is only an estimate.