Crockpot Chicken Noodle Soup
Chicken noodle soup is universal. This comforting classic is made of simple, nourishing ingredients that are tried and true.
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 stalks celery, sliced
- 4 carrots, peeled and sliced
- 1 medium onion, diced
- 2 garlic cloves, minced OR 2 teaspoons powdered garlic
- 1 tablespoon fresh thyme OR 1/2 tablespoon dried thyme
- 1 tablespoon fresh rosemary OR 1/2 tablespoon dried rosemary
- 1 teaspoon black pepper
- 3/4 teaspoon salt (optional)
- 8 cups fat-free chicken stock
- 8 ounces egg noodles
Equipment & Utensils
- Slow cooker
- Fork
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
- Add the chicken, celery, carrots, onion, garlic, thyme, rosemary, and black pepper into the slow cooker.
- Pour in the chicken stock.
- Cook on high for 3-4 hours or low for 6-8 hours.
- During the last 15 minutes, remove the chicken breast. Shred with a fork.
- Taste soup, add salt as needed. Add the shredded chicken and the egg noodles, then combine. Cover with lid and cook for the last 15 minutes.
Tips
- If you don’t have egg noodles in your pantry this recipe tastes great with any kind of medium or larger pasta shape!
- Don’t have chicken stock on hand? You can replace it with chicken broth.
Nutrition Facts
Serving Size
1 1/2 cup
Per serving
Amount
Calories
310
Total Fat
7g
Sodium
350mg
Total Carbohydrate
35g
Protein
28g
