Description
This comforting Chicken Noodle Soup recipe features tender shredded chicken, fresh vegetables, and hearty egg noodles simmered in a flavorful chicken broth. Cooked slowly in a crock pot, this soup offers a warm, nourishing meal perfect for chilly days or when you need a soothing dish.
Ingredients
Scale
Vegetables
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 ½ cups carrots, sliced in small circles
- ½ tablespoon garlic, minced
Chicken & Seasonings
- 1 ½ lbs boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 4 bay leaves
Soup Base & Pasta
- 8 cups chicken broth, low or no sodium
- 3 ½ cups egg noodles (8 oz)
Instructions
- Combine Ingredients: In your crock pot, combine all ingredients except for the egg noodles, ensuring the chicken breasts and vegetables are well distributed in the broth.
- Cook Soup: Cook on low for 6-8 hours or on high for 3-4 hours, allowing the chicken and vegetables to become tender and flavors to meld.
- Shred Chicken: About 20 minutes before serving, remove the chicken breasts from the crock pot and shred them finely using two forks.
- Add Shredded Chicken: Return the shredded chicken back into the crock pot, stirring to incorporate it into the soup.
- Cook Noodles: Turn the crock pot to high and add the egg noodles directly to the soup. Alternatively, you can boil the noodles separately on the stove if preferred.
- Finish Cooking: Let the noodles cook in the crock pot for 15-20 minutes, or until tender.
- Serve and Enjoy: Once the noodles are cooked through, the soup is ready to serve hot and enjoyed for a hearty meal.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or cook uncovered for the last hour to concentrate flavors.
- You can substitute egg noodles with gluten-free noodles if necessary.
- Adjust seasoning at the end of cooking with additional salt and pepper to taste.
- Vegetables can be varied based on preference; adding parsnips or peas provides extra sweetness and texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
