Description
This Crockpot Chicken Noodle Soup is a warm and hearty dish featuring tender chicken, fresh vegetables, and egg noodles simmered in a flavorful broth. It’s the perfect comfort food for chilly evenings or when you’re feeling under the weather, offering a taste of home with every spoonful.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 cups fresh spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients to streamline the cooking process.
- Dice the onion and mince the garlic using a sharp knife for efficiency.
- Slice the carrots and celery into uniform bite-sized pieces.
- Rinse the fresh spinach under cold water and set aside if using.
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Pour in the 4 cups of low-sodium chicken broth and 2 cups of water.
- Add the diced onion, minced garlic, sliced carrots, and sliced celery to the crockpot.
- Sprinkle in the dried thyme, dried rosemary, and add the bay leaf.
- Season with salt and pepper to taste, starting with about a teaspoon of salt and half a teaspoon of pepper.
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before the cooking time is up, check the chicken. If cooked through, remove it and shred it using two forks.
- Return the shredded chicken back to the crockpot.
- Add the egg noodles to the soup and let them cook for about 20-30 minutes on high, or until tender.
- If using fresh spinach, stir it in during the last 5 minutes of cooking.
- Taste the soup and adjust the seasoning if necessary.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread or crackers for a complete meal.
- Enjoy your homemade crockpot chicken noodle soup!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, warm on the stove over medium heat or microwave in a bowl, stirring occasionally.
- If the soup thickens too much after refrigeration, add a splash of water or broth to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 240 minutes