Crockpot Chicken Noodle Soup
This easy Crockpot chicken noodle soup recipe is nourishing, cozy, and so quick to prepare! It has tender chicken, egg noodles, and carrots in a richly flavored broth.
Servings: 6
Ingredients
- 1 medium onion chopped
- 2 sticks celery chopped
- 2 medium carrots peeled & sliced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds chicken thighs boneless/skinless
- 1/2 teaspoon Italian seasoning
- 2 bay leaves (optional)
- 2 cups uncooked egg noodles
- Salt & pepper to taste
- Fresh parsley chopped
Instructions
- Prep your ingredients.
- Add all the ingredients to your slow cooker except for the noodles, salt & pepper, and parsley.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Take the chicken out and cut it up or shred it with two forks. Add the cut-up chicken back in, along with the egg noodles. Cook until the noodles are tender (I put the slow cooker on high), about 15 minutes or so.
- Remove and discard the bay leaves. Season the soup with salt & pepper as needed (I added a fair bit of salt). Serve with fresh parsley sprinkled over top (add about a tablespoon or more... eyeballing it is fine).
Notes
- Anything over about a pound, up to around two pounds of chicken will work.
- Other cooking methods: Try the stovetop version or the Instant Pot version of this recipe.
Nutrition
Calories: 325kcal | Carbohydrates: 15g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 693mg | Potassium: 515mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3545IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
