Slow Cooker Chicken Noodle Soup
This Slow Cooker Chicken Noodle Soup is perfect for cold winter days when you just want to curl up on the couch with a good book!
Servings: 8 servings
Calories: 334kcal
Ingredients
- 4 boneless skinless chicken breasts
- 4 large carrots peeled and chopped
- 3 celery stalks chopped
- 1 large yellow onion diced
- 1 Tbsp garlic minced
- 3 Tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups low-sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 8-oz. package wide egg noodles
- ¼ cup fresh parsley chopped
Instructions
- Using a standard slow cooker, place chicken on bottom. Top with all remaining ingredients except for egg noodles and fresh parsley. Cover and cook on low heat for 6-7 hours.
- Remove bay leaves and discard. Remove chicken and shred using 2 forks. Return shredded chicken to crockpot and add egg noodles and parsley. Stir and continue cooking for 5-10 minutes, or until egg noodles are tender. (Tip: Check the cooking time on the package of egg noodles.)
Notes
We sometimes add 1½-2 tsp of chipotle powder to this Slow Cooker Chicken Noodle Soup. It's an optional add-in, but man does it add an amazing depth of flavor to the finished pot!
Nutrition
Calories: 334kcal | Carbohydrates: 27g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 507mg | Potassium: 781mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5325IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
