Description
A simple and comforting crock pot chicken noodle soup that is perfect for chilly days.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup frozen peas
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the crock pot.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the pot.
- Add the egg noodles and frozen peas to the soup. Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
- Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Garnish with fresh parsley if desired and enjoy your comforting bowl of chicken noodle soup!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Leftover soup can be frozen, but the noodles may become soft when thawed.
- Feel free to add other vegetables such as spinach or corn for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg