How To Make Crockpot Chicken Noodle Soup
Stay warm on those cold winter nights with a bowl of our tasty chicken noodle soup! Let the crockpot do the cooking, and serve just in time for dinner.
Serves:
Ingredients
- 1½lbchicken breasts,boneless, skinless, trimmed of excess fat
- 1large yellow onion,diced
- 3large carrots,peeled and sliced into coins
- 2celery stalks,sliced
- 4garlic cloves,minced
- ½tspdried thyme
- ½tspdried rosemary
- ½tspkosher salt
- ¼tspblack pepper
- 1bay leaf,optional
- 2tspchicken base,like Better than Bullion, optional
- 9cupsreduced-sodium chicken broth
- 8ozegg noodles,wide or extra wide
- fresh parsley,for garnish
Instructions
-
To the bottom of a 6-quart or larger slow cooker, add the trimmed chicken breasts.
-
Top with the onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf.
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Dollop the chicken base over the top, then pour in the chicken broth. Gently stir to combine.
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Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours.
-
Remove chicken from the slow cooker, then transfer them to a large mixing bowl.
-
Shred the chicken into bite-sized pieces.
-
Discard bay leaf, then return the shredded chicken back to the slow cooker.
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Cook the egg noodles al dente according to package directions.
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Add the egg noodles to the soup, then cook on Low for 5 minutes.
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Serve garnished with minced fresh parsley and a sprinkle of black pepper, and enjoy!
Nutrition
- Calories:Â 405.06kcal
- Fat:Â 12.70g
- Saturated Fat:Â 3.60g
- Trans Fat:Â 0.14g
- Monounsaturated Fat:Â 4.84g
- Polyunsaturated Fat:Â 2.80g
- Carbohydrates:Â 36.49g
- Fiber:Â 3.28g
- Sugar:Â 4.99g
- Protein:Â 35.00g
- Cholesterol:Â 104.76mg
- Sodium:Â 1386.13mg
- Calcium:Â 94.34mg
- Potassium:Â 878.61mg
- Iron:Â 4.08mg
- Vitamin A: 362.69µg
- Vitamin C:Â 14.74mg
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