Crock Pot Chicken Noodle Soup
A comforting and easy chicken noodle soup made in a slow cooker, perfect for busy evenings.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper
Instructions
Preparation
- Place the chicken breasts at the bottom of the crock pot.
- Pour in the chicken broth.
- Add the sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, and season with salt and pepper.
Cooking
- Secure the lid and cook on low for 6 hours, or on high for 3 hours, until the chicken is fully cooked and vegetables are tender.
- Remove the chicken breasts from the pot and shred the chicken into bite-sized pieces using two forks.
- Return the shredded chicken to the pot.
- Stir in the egg noodles and cook on high for an additional 30 minutes, or until the noodles are tender.
Serving
- Serve the soup hot, garnished with fresh herbs if desired.
Notes
To store leftovers, place in an airtight container and refrigerate for up to 3 days. For freezing, use freezer-safe bags for up to 3 months.