Chicken Noodle Soup Crock Pot
Warm up with the ultimate comfort food—Chicken Noodle Soup made effortlessly in your crock pot! This hearty, slow-cooked classic combines tender shredded chicken with wholesome vegetables like carrots, celery, and onion, all simmered in a savory, herb-infused chicken broth. Egg noodles are added toward the end for a perfectly tender texture, making every bite soul-soothing. With only 15 minutes of prep time, this recipe is ideal for busy weeknights or cozy weekends, providing a hands-off cooking experience that doesn’t skimp on flavor. Garnish with fresh parsley for a pop of color and freshness, and enjoy a nourishing meal that’s perfect for cold days or comforting meals at home. Optimize your kitchen routine with this crock pot chicken noodle soup recipe—hearty, easy, and absolutely delicious!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 3 medium Carrots, peeled and sliced
- 3 stalks Celery stalks, sliced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 2 teaspoons Dried parsley
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 6 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the sliced carrots, celery, diced onion, and minced garlic on top of the chicken.
Pour the chicken broth over the vegetables and chicken.
Stir in the dried thyme, dried parsley, bay leaves, salt, and black pepper.
Cover the crock pot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
Once the chicken is cooked through and tender, remove it from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot.
Add the egg noodles to the crock pot, stir, and cook on high heat for 20-25 minutes, or until the noodles are tender.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 7520 mg | 327% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 19.0 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4554 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
