Description
Experience the ultimate comfort with this effortless slow cooker chicken noodle soup. By combining fresh chicken breast, aromatic vegetables, and hearty egg noodles in a savory, herb-infused broth, this dish provides a nourishing meal that tastes like it simmered all day. Perfect for busy weeknights, this reliable recipe requires minimal prep time and delivers a deep, complex flavor profile that the whole family will love.
Ingredients
1.5 lbs Boneless, skinless chicken breast
3 large Carrots, sliced into coins
3 stalks Celery, diced finely
1 medium Yellow onion, diced
8 cups Low-sodium chicken broth
4 cups Dried wide egg noodles
1 tsp Dried thyme
Salt and black pepper to taste
Instructions
Prepare the vegetables by chopping the onions, carrots, and celery into uniform pieces.
Place the chicken breasts into the bottom of the slow cooker insert.
Layer the chopped vegetables on top of the chicken.
Pour the chicken broth over the ingredients to submerge everything.
Season with dried thyme, salt, and pepper.
Cover and cook on low for 6 hours.
Remove the chicken, shred with two forks, and return to the slow cooker.
Stir in the dry egg noodles and cook for an additional 20 minutes.
Serve hot once noodles are al dente.
Notes
For even richer flavor, you can sauté the onions, carrots, and celery in a little oil before adding to the crockpot, though this adds extra prep time. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup becomes too thick upon reheating, stir in a splash of chicken broth.
- Prep Time: 15
- Cook Time: 380
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg