Crock Pot Chicken Noodle Soup with Sweet Potatoes
Warm up with a comforting bowl of Crock Pot Chicken Noodle Soup with Sweet Potatoes, a hearty twist on a classic favorite. This easy slow-cooker recipe combines tender shredded chicken, nutrient-rich sweet potatoes, and wholesome egg noodles in a fragrant broth infused with garlic, thyme, and rosemary. Perfect for busy weeknights or cozy weekends, the flavors meld beautifully during hours of slow simmering, creating a nourishing meal that’s as healthy as it is delicious. Topped with optional fresh parsley and a splash of lemon juice for a bright finish, this family-friendly soup is ideal for meal prep or serving alongside crusty bread for an extra-special touch. Bursting with natural sweetness and savory depth, it's a must-try comfort food with a wholesome upgrade!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Sweet potatoes, peeled and diced
- 1 cup Carrots, peeled and sliced
- 1 cup Celery, sliced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 8 cups Low-sodium chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional)
- 1 tablespoon Lemon juice (optional)
Instructions
Place the chicken breasts in the bottom of a large crock pot.
Add the diced sweet potatoes, sliced carrots, celery, and diced onion on top of the chicken.
Sprinkle the minced garlic, dried thyme, dried rosemary, salt, and black pepper over the vegetables and chicken.
Pour in the chicken broth, ensuring that all ingredients are fully submerged in liquid.
Add the bay leaves to the pot.
Cover the crock pot with its lid and cook on low for 6-7 hours (or on high for 3-4 hours).
Once the chicken is fully cooked and tender, use tongs to carefully remove it from the pot. Shred the chicken with two forks and return it to the pot.
Add the egg noodles to the crock pot, stir gently, and cook on high for an additional 20-25 minutes or until the noodles are tender.
Remove the bay leaves from the soup before serving.
Optional: Stir in chopped parsley and lemon juice for a fresh and bright finishing touch.
Ladle the soup into bowls and serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 741 mg | 16% | |
*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.
