Description

This Crockpot Chicken Noodle Soup is the ultimate solution for a busy lifestyle, delivering a rich, savory broth packed with tender shredded chicken and perfectly al dente noodles. It offers deep, slow-simmered flavor with minimal effort and cleanup.

Ingredients

Scale

1.5 lbs Boneless Skinless Chicken Breast
6–8 cups Low-Sodium Chicken Broth
3 large Carrots, peeled and sliced
3 stalks Celery, sliced
1 medium Yellow Onion, diced
4 cloves Garlic, minced
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
8 oz Wide Egg Noodles
1 tbsp Lemon Juice
2 tbsp Fresh Parsley, chopped

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Instructions

Place the raw chicken breasts at the bottom of your slow cooker. Surround with sliced carrots, celery, diced onions, and minced garlic
Sprinkle dried thyme, dried rosemary, salt, and black pepper over the ingredients. Pour chicken broth over everything until ingredients are fully submerged
Cover with the lid and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours
Once cooked, remove chicken breasts, shred, and return to the pot
Switch to HIGH, stir in the wide egg noodles, cover, and cook for an additional 15 to 20 minutes until noodles are tender
Stir in lemon juice and chopped parsley before serving

Notes

Never add noodles at the beginning of the cooking cycle to prevent them from becoming mushy.

For leftovers, consider boiling noodles separately to prevent them from soaking up the broth.

Prep Time: 15 mins
Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290 kcal
Sugar: 4g
Sodium: 850mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg