Crockpot Chicken Noodle Soup Recipe
Made with low-sodium chicken broth, a mix of fresh veggies, and protein-rich chicken, this Crockpot Chicken Noodle Soup is hearty and healthy, perfect as a comforting meal on a chilly day.
Servings: 8
Equipment
- Crockpot
Ingredients
- 1½ lbs. boneless, skinless chicken breasts boneless chicken thighs also work
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 8 cups low-sodium chicken broth
- 1 onion chopped
- 3 carrots peeled and sliced into ¼-inch slices
- 2 ribs celery chopped
- 4 cloves garlic minced
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- ½ lemon juiced
- 8 oz. egg noodles ⅔ standard package, your favorite, or gluten-free, if needed
- fresh parsley for garnish
Instructions
- Place the chicken in the bottom of the crockpot and season with salt and pepper.1½ lbs. boneless, skinless chicken breasts, ½ tsp kosher salt, ¼ tsp ground black pepper
- Add the broth, onion, carrots, celery, garlic, thyme, oregano, and bay leaf.8 cups low-sodium chicken broth, 1 onion, 3 carrots, 2 ribs celery, 4 cloves garlic, ½ tsp dried thyme, ½ tsp dried oregano, 1 bay leaf
- Cover and cook for 3-4 hours on low.
- Transfer the chicken to a bowl and shred it with two forks. Remove and discard the bay leaf.
- Return the chicken to the slow cooker and add the lemon juice.½ lemon
- Now add egg noodles, then season with salt and pepper to taste. Cover and cook on low for an additional 20-30 minutes, until the noodles are al dente.8 oz. egg noodles, fresh parsley
Video
Nutrition
Calories: 263kcal | Carbohydrates: 28g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 338mg | Potassium: 701mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3877IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg