Homemade Crockpot chicken noodle soup
This easy and delicious homemade crockpot chicken noodle soup requires only basic ingredients and can be prepared in just 10 minutes. It results in a flavorful, brothy, and comforting dish, making it the ideal choice for a hassle-free and cozy meal on a chilly day.
Ingredients
- 1 lbs boneless, skinless chicken breasts, trimmed of excess fat
- 9 cups reduced sodium chicken broth
- 1 med large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 8 oz egg noodles (wide or extra wide)
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- ½ tsp dried thyme leaves
- ½ tsp dried rosemary leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 bay leaf (optional)
- fresh parsley, minced (for garnish)
- 2 tsp better than bouillon base, chicken flavor
- salt and pepper, to taste
Instructions
- To prepare, position sliced chicken breasts into the base of a slow cooker with a minimum capacity of 6 quarts. Then, include diced onions, carrots, and celery, minced garlic, along with dried thyme, dried rosemary, salt, pepper, and, optionally, a bay leaf.
- Drizzle the better than bouillon chicken base on top of the ingredients, followed by the addition of chicken broth. Stir gently until all ingredients are evenly mixed. Subsequently, put the lid on the slow cooker and allow it to cook for 6-8 hours on LOW or for 3-4 hours on HIGH.
- Take out the chicken from the slow cooker and transfer it to a spacious mixing bowl. Shred the chicken using a fork or two. In the event that a bay leaf was included, take it out and then put the shredded chicken back into the slow cooker.
- Add egg noodles to the slow cooker, stir them gently, then cover and let them cook on LOW for 10-15 minutes, or until the pasta turns tender. Sample the mixture and make any necessary adjustments to the salt and pepper according to your preferences.
- To serve, add a dash of freshly minced parsley and a sprinkle of black pepper as a garnish to the dish.
