Pork and Noodle Crock Pot Soup
Warm, comforting, and packed with flavor, this Pork and Noodle Crock Pot Soup is the perfect recipe for busy weeknights or cozy meal prep. Tender, slow-cooked boneless pork shoulder is the star of this hearty soup, enhanced with aromatic garlic, onions, and a medley of vegetables like carrots and celery. A savory combination of chicken broth, soy sauce, and a dash of ground ginger adds depth to the broth, while dried thyme lends a subtle herbaceous note. Egg noodles soak up the delicious flavors as they cook to perfection, creating a satisfying one-pot meal. With minimal prep, this crock pot recipe allows you to set it and forget it, filling your home with irresistible aromas as it simmers. Serve steaming hot, optionally garnished with fresh parsley, for a soul-soothing dish that’s as easy to make as it is to love.
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Recipe Information
Ingredients
- 1 pound Boneless pork shoulder
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 6 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 teaspoon Ground ginger
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the pork shoulder with salt and pepper, then sear it in the skillet for 2-3 minutes on each side until browned. Transfer the pork to the crock pot.
In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until fragrant. Transfer them to the crock pot.
Add the sliced carrots, celery, chicken broth, soy sauce, ground ginger, dried thyme, remaining salt, and black pepper to the crock pot.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and easy to shred.
Carefully remove the cooked pork from the crock pot and shred it using two forks. Return the shredded pork to the pot.
Add the egg noodles to the crock pot, stir, and cover the lid again. Cook for another 20-30 minutes on high, or until the noodles are tender.
Taste and adjust the seasoning, if needed.
Serve the soup hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 7332 mg | 319% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3624 mg | 77% | |
*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.
