Slow Cooker Chicken Noodle Soup
Nothing beats slow cooker chicken noodle soup on cold nights! Cooking it in a crockpot makes for flavorful broth with tender chicken and veggies.
Servings 10 people
Calories 151kcal
Equipment
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 8 cups chicken broth
- ½ cup diced onions
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bay leaves
- 2 cups wide egg noodles
- 1 tablespoon chopped fresh parsley
Instructions
- Put the chicken breasts into a greased or lined slow cooker. Add chicken broth, diced onions, chopped carrots and celery, minced garlic, kosher salt, black pepper, and bay leaves.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, until fully cooked.
- Discard the bay leaves. Remove the chicken and stir in the egg noodles. Cover and turn the slow cooker to high if it isn't already.
- Cut the chicken into bite-sized pieces, and return it to the slow cooker. Cover and cook on high for about 20 minutes or until the noodles are tender.
- Garnish with chopped fresh parsley and season with additional salt and pepper to taste.
Video
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop.
Nutrition
Serving: 1cup | Calories: 151kcal | Carbohydrates: 8g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 930mg | Potassium: 438mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1163IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
