Crockpot Chicken Noodle Soup
This chunky chicken noodle soup is an easy crockpot recipe. Toss the ingredients in until the chicken is tender and easy to shred and then add in some frozen egg noodles. It doesn't get much simpler than this homemade soup!
- 1 ½ pounds boneless, skinless chicken breasts
- 4 medium carrots diced
- 4 cloves garlic minced
- 3 ribs celery diced
- 1 medium onion diced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 cups chicken broth
- 24 ounces frozen egg noodles
- ¼ cup chopped fresh parsley
Add all of the ingredients except for the noodles and parsley to a crockpot. Stir to combine and cover.
Cook on high heat for 3 hours or until the chicken is tender. Remove the chicken from the slow cooker and shred with a fork. Return the chicken to the slow cooker.
Add the frozen noodles and parsley, stir to combine, and cover. Cook on high heat for 45 minutes or until the noodles are tender.
Taste and add additional seasoning, if desired. Remove the bay leaf before serving. Serve hot.
Calories: 366kcal | Carbohydrates: 53g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 101mg | Sodium: 1033mg | Potassium: 675mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4271IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 2mg