Crock Pot Chicken Soup
Warm up your soul with this hearty and comforting Crock Pot Chicken Soup, the perfect antidote to chilly days or when you’re craving a wholesome bowl of goodness. Packed with tender, shredded chicken, vibrant vegetables like carrots, celery, and onion, and seasoned with aromatic herbs such as thyme and oregano, this slow-cooker recipe is as effortless as it is flavorful. Simply toss everything into your crock pot, let it simmer low and slow, and enjoy a rich and nourishing broth infused with savory spices. Egg noodles can be added for a comforting twist, and a sprinkle of fresh parsley provides a burst of color and freshness in every bite. Ready in just a few simple steps and perfect for meal prep, this chicken soup recipe is a go-to classic for busy weeknights or cozy weekends. Keywords: crock pot chicken soup, easy chicken soup recipe, slow cooker soup, hearty chicken vegetable soup.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 2 cups egg noodles (optional)
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 in the chicken broth, ensuring the ingredients are fully submerged.
Sprinkle in the dried thyme, oregano, salt, and black pepper. Add the bay leaves.
Cover the crock pot with the lid and cook on low heat for 6-8 hours or high heat for 3-4 hours.
About 30 minutes before serving, remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the crock pot.
If using egg noodles, add them to the crock pot at this time, ensuring there is enough liquid to cook them. Let them cook for 20-25 minutes or until tender.
Remove the bay leaves and adjust the seasoning with additional salt or pepper, if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 596 mg | 13% | |
*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.
