Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup

from spendwithpennies.com
390 min
6 servings

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!

Ingredients

  • 1 - 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into coins
  • 2 stalks celery, sliced
  • 3 - 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf (optional)
  • 2 teaspoons chicken base (I use Better Than Bouillon brand) ((optional but encouraged))
  • 8 - 9 cups reduced sodium chicken broth
  • 8 ounces egg noodles (wide or extra wide)
  • fresh parsley, minced (for garnish)

Directions

  1. 1

    To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

  2. 2

    Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

  3. 3

    Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.

  4. 4

    Cook egg noodles al dente according to package directions.

  5. 5

    Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.

  6. 6

    Serve garnished with minced fresh parsley and a sprinkle of black pepper.