Crock-Pot Chicken Noodle Soup

Crock-Pot Chicken Noodle Soup

from jessicagavin.com
255 min
8 servings

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.