Description
A comforting and hearty Crockpot Chicken Noodle Soup made with tender chicken breasts, fresh vegetables, and wide egg noodles simmered in a flavorful broth. This easy slow cooker recipe is perfect for a cozy meal and serves 8 people.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 2 cups carrots, peeled and chopped (about 3 large)
- 2 cups celery, chopped (about 3 stalks)
- 1 yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Broth
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken broth
- Salt and pepper, to taste
Finishing Touches
- 2 cups wide egg noodles, cooked
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon fresh lemon juice
Instructions
- Layer ingredients: Place the boneless, skinless chicken breasts at the bottom of the crockpot. Add the diced onion, peeled and chopped carrots, chopped celery, minced garlic, dried thyme, bay leaf, chicken broth, and extra virgin olive oil on top. Gently stir to combine the ingredients evenly.
- Cook: Cover the crockpot and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender.
- Add noodles and garnish: After the cooking time, remove the bay leaf from the soup. Stir in the cooked wide egg noodles, freshly chopped parsley, salt, and pepper to taste. Add the fresh lemon juice for brightness and a subtle tang.
- Serve: Ladle the hot soup into bowls and enjoy the comforting, flavorful homemade chicken noodle soup.
Notes
- For best results, cook the egg noodles separately to avoid them becoming mushy in the slow cooker.
- You can substitute wide egg noodles with other pasta types such as fettuccine or even rice noodles for a variation.
- Adjust seasoning at the end to suit your taste preferences.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
