Crockpot Chicken Noodle Soup

This recipe combines onion, celery, and carrots with tender egg noodles, succulent chicken, and a perfect blend of spices into a delicious, easy crockpot chicken noodle soup.

Course chicken/dinner, main meal soup, Soup

Cuisine American

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 382kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion, diced
2 large ribs celery, chopped
3 large carrots, peeled and chopped, ¼-½ inch
2 cloves garlic, minced
¾ teaspoon dried thyme
¾ teaspoon crushed rosemary
⅛ teaspoon ground nutmeg
1½ lbs boneless, skinless chicken breasts
2 bay leaves
8 cups low-sodium chicken broth
8 ounces egg noodles
salt to taste
freshly ground black pepper to taste
chopped fresh thyme

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery start to soften, stirring frequently.
Reduce the heat to low and add the garlic, thyme, rosemary, and nutmeg. Cook for 1 minute while stirring.
Add the chicken to the bottom of the crockpot. Spoon the sauteed vegetables over the chicken. Add the bay leaves and pour the chicken broth into the crockpot.
Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours, or until the chicken is tender and cooked through. Remove the chicken from the crockpot and place it on a cutting board. Cover it loosely with an aluminum foil tent.
Turn the crock pot to high, add the noodles, and cook for 10-15 minutes, depending on the thickness and size of the noodles. Dice or shred the chicken using two forks. Add the chicken back to the crockpot during the last few minutes of cooking the noodles.
Season with salt, freshly ground black pepper, and fresh thyme.

Notes

Store leftovers in an airtight container in the refrigerator.
Reheat on the stovetop over low heat or in the microwave at reduced power for short intervals.
Freeze in a freezer-safe container for up to 2 months.

Nutrition