Crock-Pot Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup chopped onion
- 4 large carrots peeled and chopped (about 2 cups)
- 3 ribs celery chopped (about 2 cups)
- 3 cloves garlic minced
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken stock or low sodium chicken broth
- 7 ounces egg noodles about 3 cups
- Fresh parsley chopped (optional, for serving)
Instructions
- Place chicken in the bottom of the slow cooker. Add onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper, and chicken stock.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is fully cooked and vegetables are tender.
- Remove and discard the bay leaf and thyme stems. Thyme leaves should have infused into the soup.
- Transfer chicken to a bowl or cutting board, let rest for 5 minutes, then shred into small pieces and return to the soup.
- If the slow cooker is set to low, switch to high. Add egg noodles, cover, and cook for 10 minutes or until noodles are tender.
- Adjust salt and pepper to taste. Serve garnished with fresh parsley, if desired.
Nutrition
Calories: 197kcalCarbohydrates: 24gProtein: 18gFat: 3gSaturated Fat: 1gSodium: 1111mgFiber: 2g
Tried this recipe?Let us know how it was!