Back
Crockpot Chicken Noodle Soup
About this Recipe
Super easy, warm, traditional chicken noodle soup!
Ingredients
1 1/5 pound Chicken Breasts (boneless, skinless)
1 large Yellow Onion (diced)
3 large Carrots (peeled and sliced into coins)
2 stalks Celery (sliced)
3 cloves Garlic (minced)
1/2 teaspoon Thyme (dried)
1/2 teaspoon Rosemary (dried)
Salt and Pepper
1 Bay Leaf
2 teaspoons Chicken Bouillon
8-9 cups Chicken Broth
8 ounces Egg noodles
20m
Prep
6h 10m
Cook
6
Servings
About this Recipe
Super easy, warm, traditional chicken noodle soup!
Ingredients
1 1/5 pound Chicken Breasts (boneless, skinless)
1 large Yellow Onion (diced)
3 large Carrots (peeled and sliced into coins)
2 stalks Celery (sliced)
3 cloves Garlic (minced)
1/2 teaspoon Thyme (dried)
1/2 teaspoon Rosemary (dried)
Salt and Pepper
1 Bay Leaf
2 teaspoons Chicken Bouillon
8-9 cups Chicken Broth
8 ounces Egg noodles
Preparation
Step 1
Add trimmed chicken breasts to a 6 quart or larger slow cooker. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
Step 2
Drop chicken bouillon over the top, then pour in chicken broth.
Step 3
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 4
After fully cooked, remove chicken from slow cooker to a large bowl and shred. Discard bay leaf (if using) and return chicken to the slow cooker.
Step 5
Cook egg noodles al dente according to the package directions.
Step 6
Add egg noodles to the slow cooker and cook on low for 5 minutes.