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Crock-Pot Chicken Noodle Soup

Prep: 15 minutes
Cook: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 servings
Course: Soup
Cuisine: American
Calories: 292kcal
Author: Jessica Gavin
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 (454 g) boneless skinless chicken breasts
  • 2 cups (298 g) carrots, peeled and sliced ¼" thick
  • 1 ½ cups (216 g) yellow onion, ½" dice
  • 1 cup (148 g) celery, ¼" pieces
  • 2 teaspoons (8 g) minced garlic
  • 1 teaspoon (5 g) 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 (1.9 L) unsalted chicken stock, or broth
  • 8 ounces (227 g) wide egg noodles
  • 1 tablespoon (4 g) chopped parsley

Instructions

  • Add Ingredients - In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
  • 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.
  • Shred Chicken - Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
  • Cook Noodles - Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
  • 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.
  • To Serve - Garnish the chicken noodle soup with chopped parsley before serving.

Notes

  • Recipe Yield: About 8 cups
  • Serving Size: 1 cup chicken noodle soup
  • Storing: Completely cool the chicken soup. Store in an airtight container in the refrigerator for up to 5 days. Add more stock if needed for reheating.
  • Reheating: Cook over medium heat on the stovetop until hot.
  • Freezing: Store in individual containers or resealable bags for up to 3 months. Defrost overnight in the refrigerator or run the container over cool water, then reheat.

Nutrition

Calories: 292kcal | Carbohydrates: 35g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 479mg | Potassium: 829mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5450IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 8mg
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