Description
This comforting Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and flavorful herbs slow-cooked in a savory chicken broth. Made in a crock pot, this recipe is perfect for a hearty meal that requires minimal effort, delivering rich, warming flavors with perfectly cooked egg noodles.
Ingredients
Scale
Vegetables
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 ½ cups carrots, sliced in small circles
- ½ tablespoon garlic, minced
Protein and Seasonings
- 1 ½ lbs boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 4 bay leaves
Liquids and Pasta
- 8 cups chicken broth, low or no sodium
- 3 ½ cups egg noodles (8 oz)
Instructions
- Combine Ingredients: In your crock pot, add the chopped celery, onion, carrots, minced garlic, boneless skinless chicken breasts, salt, pepper, rosemary, thyme, red pepper flakes (if using), bay leaves, and chicken broth. Stir gently to combine all ingredients.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours to allow the flavors to meld and the chicken to become tender.
- Shred Chicken: About 20 minutes before serving, remove the chicken breasts from the crock pot. Using two forks, shred the chicken into bite-size pieces and return it to the pot.
- Add Noodles: Turn the crock pot to the high setting and stir in the egg noodles. Alternatively, you may choose to boil the noodles separately on the stove and add them to individual bowls when serving.
- Cook Noodles: Let the noodles cook in the hot broth for approximately 15-20 minutes until tender but still having a slight bite.
- Serve: Once the noodles are cooked, remove bay leaves and ladle the soup into bowls. Enjoy your warm, homemade chicken noodle soup!
Notes
- You can substitute fresh herbs with dried ones if fresh is unavailable, adjusting quantities accordingly.
- For a thicker soup, reduce the amount of chicken broth or allow the soup to cook uncovered near the end to evaporate some liquid.
- If you prefer a richer flavor, sauté the vegetables briefly before adding to the crock pot.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- The noodles can be cooked separately and added when serving if you don’t want them to become too soft or absorb too much broth over time.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
