Description

This crockpot chicken noodle soup is the ultimate cozy comfort food. Tender chicken, hearty noodles, and rich broth make it the perfect remedy for cold days and stuffy noses.

Ingredients

1 lb boneless, skinless chicken breasts

6 cups chicken broth

2 carrots, sliced

2 celery stalks, sliced

1 onion, diced

2 garlic cloves, minced

1 tsp dried thyme

1 tsp dried parsley

Salt and pepper, to taste

2 cups egg noodles

Fresh parsley, for garnish

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Instructions

Add chicken, chicken broth, carrots, celery, onion, garlic, thyme, and parsley to the Crockpot.

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.

Remove the chicken, shred it with two forks, then return it to the Crockpot.

Add egg noodles and cook on high for 20–30 minutes, until noodles are soft.

Season with salt and pepper to taste, garnish with fresh parsley, and serve hot.

Notes

You can substitute chicken thighs for chicken breasts for a richer flavor.

Use wide egg noodles for a more traditional texture.

If the soup thickens too much, add a little more broth before serving.

Leftovers can be stored in the refrigerator for up to 3–4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Category: Soup, Comfort Food
Method: Crockpot, Slow Cook
Cuisine: American