Description

This classic Crockpot Chicken Noodle Soup is a comforting and flavorful dish that’s easy to make and perfect for chilly days. Tender chicken, fresh vegetables, and delicious noodles come together in a rich, homemade broth for a truly satisfying meal.

Ingredients

– 1 lb boneless, skinless chicken breasts

– 4 cups low-sodium chicken broth

– 2 cups water

– 2 carrots, peeled and sliced

– 2 celery stalks, sliced

– 1 onion, diced

– 3 garlic cloves, minced

– 1 tsp dried thyme

– 1 tsp dried parsley

– 1/2 tsp black pepper

– 8 oz egg noodles

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Instructions

1. 1. Place the chicken, broth, water, carrots, celery, onion, garlic, thyme, and parsley in a crockpot. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

2. 2. Remove the chicken from the crockpot and shred or chop it into bite-sized pieces. Return the chicken to the crockpot.

3. 3. Add the egg noodles to the crockpot and cook for an additional 30 minutes, or until the noodles are tender.

4. 4. Season with black pepper to taste.

Notes

For a thicker soup, you can add a cornstarch slurry towards the end of cooking. Adjust seasoning to your liking. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 10
Cook Time: 360
Category: Main Course
Method: Crockpot
Cuisine: American