Description
A warm and comforting chicken noodle soup made effortlessly in a crock pot, blending flavors with minimal effort.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 2 cups egg noodles
- 4 cups low sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Sprinkle of dried thyme
- Fresh parsley, for garnish (optional)
Instructions
- Chop up the veggies and defrost the chicken if frozen.
- Layer the veggies in the crock pot: carrots and celery first, then add the chicken on top. Season generously and pour the broth over everything.
- Cover and set the crock pot on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the egg noodles and adjust seasoning if necessary.
- Once the chicken is cooked, shred it in the pot, mix everything well, and garnish with fresh parsley before serving.
Notes
Make sure not to overcook the noodles or skip the seasoning for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg