Crock Pot Chicken Noodle Soup Recipe
Crockpot Chicken Noodle Soup with tender noodles in flavorful broth. A bowl of hot chicken noodle soup made in slow cooker is perfect comfort food.
Servings: 8 servings
Calories: 240kcal
Ingredients
- 3 large boneless skinless chicken breasts 1.5 pounds
- 1 medium onion whole and peeled
- 2 medium carrots diced
- 2 large celery stalks diced
- 2 large garlic cloves slivered
- 3 bay leaves
- 5 whole black peppercorns
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper to taste
- 10 cups chicken broth low sodium
- 6 ounces egg noodles wide
- 1/2 cup fresh parsley or dill finely chopped
Instructions
- In a large slow cooker, add chicken breasts, onion, carrots, celery, garlic, bay leaves, peppercorns, salt, pepper and chicken broth.
- Cover and cook on Low for 8 hours or on High for 4 hours.
- After remove chicken breasts on a large plate and set aside. Discard bay leaves, peppercorns and onion.
- Add egg noodles, stir, cover and cook on High for 20 minutes or until pasta is ready. Shred chicken breasts and return to slow cooker along with parsley.
- Stir, taste and adjust any seasonings to taste. Serve hot.
Notes
- Store: Store slow cooker chicken noodle soup leftovers in an airtight container for up to 3 days. If you need it to last for a few days I recommend to cook pasta separately. Then heat up the soup and add noodles to each individual bowl right before serving.
- Freeze: I would recommend to freeze it without the pasta. Cooked pasta doesn't taste good thawed. If you plan on freezing this soup, just don't add pasta at the end. You can freeze chicken noodle soup in any airtight container for up to 3 months.
- Reheat: I usually warm up cold or defrosted soup on the stove by simmering desired amount in a small pot on low heat for about 5-10 minutes. That's it.
Nutrition
Serving: 1.5cups | Calories: 240kcal | Carbohydrates: 22g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 568mg | Fiber: 1g | Sugar: 2g