Crock-Pot Chicken Noodle Soup

Crock-Pot Chicken Noodle Soup

from jessicagavin.com
255 min

When the cold season hits make this easy slow cooker chicken noodle soup recipe by adding lean white meat, vegetables, stock, and pasta to your crock-pot.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 cups carrots ( peeled and sliced ¼-inch thick)
  • 1 ½ cups yellow onion (½-inch dice)
  • 1 cup celery (¼-inch pieces)
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 ½ teaspoons fresh thyme (chopped, or ¾ teaspoon dried)
  • 1 teaspoon fresh rosemary (chopped, or ½ teaspoon dried)
  • 2 dried bay leaves
  • 8 cups unsalted chicken stock (or broth)
  • 8 ounces wide egg noodles
  • 1 tablespoon chopped parsley

Directions

  1. 1

    Add Ingredients - In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.

  2. 2

    Slow Cook - Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.

  3. 3

    Shred Chicken - Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.

  4. 4

    Cook Noodles - Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.

  5. 5

    Warm Chicken - Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.

  6. 6

    To Serve - Garnish the chicken noodle soup with chopped parsley before serving.