Crockpot Chicken Noodle Soup

There is nothing more soothing than a bowl of homemade chicken noodle soup made slowly to extract every bit of flavor. This recipe uses fresh vegetables and tender chicken to create a classic, healing broth.

• Prep time: 18 minutes
• Cook time: 238 minutes
• Total time: 256 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: American

Ingredients

• 1.5 pounds chicken breasts
• 8 cups chicken stock
• 3 large carrots sliced
• 3 celery stalks chopped
• 1 onion diced
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 ounces wide egg noodles
• Fresh parsley chopped
• Salt and pepper to taste

Instructions

1. Place chicken, carrots, celery, onion, thyme, bay leaves, and stock in the slow cooker.
2. Cook on low for 6 hours.
3. Remove chicken, shred it, and return it to the pot.
4. Add the egg noodles to the slow cooker.
5. Cook on high for another 20 minutes until noodles are tender.
6. Remove bay leaves and stir in fresh parsley before serving.

Tips

• Cook the noodles separately if you plan to store leftovers for a long time to prevent them from getting mushy.
• Use bone-in chicken for an even richer broth.
• Add a pinch of turmeric for a beautiful golden color.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, add it during the last hour of cooking to prevent it from drying out.

Is this soup freezer friendly?

Yes, but freeze without the noodles and add them when reheating.

How do I make it heartier?

Add sliced potatoes or extra vegetables like peas or corn.