Description
A comforting and hearty Chicken Noodle Soup slow-cooked to perfection with tender chicken breasts, fresh vegetables, aromatic herbs, and egg noodles. This classic soup is perfect for cozy meals and easy to prepare in a crock pot.
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
- 1 ½ lbs boneless, skinless chicken breasts
Seasonings
- 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 & Grains
- 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.
- Slow Cook: 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 tenderize.
- Shred Chicken: About 20 minutes before serving, remove the chicken breasts from the crock pot, shred them finely with forks, and return the shredded chicken to the pot.
- Add Noodles: Turn the crock pot to high heat and add the egg noodles directly to the soup. Alternatively, you can boil the noodles separately on the stove if preferred.
- Cook Noodles: Let the noodles cook in the crock pot for 15-20 minutes or until tender. Once the noodles are cooked through, your chicken noodle soup is ready to serve and enjoy!
Notes
- For a lower sodium version, use low or no sodium chicken broth.
- If you prefer firmer noodles, boil them separately and add just before serving.
- Optional red pepper flakes add a slight kick but can be omitted for a milder soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
