Old Fashioned Crockpot Chicken Noodle Soup
This cozy slow cooker soup is made with chicken breasts simmered in a flavorful broth packed with fresh herbs and veggies, and finished with egg noodles. If you want a low-stress hearty meal for busy weeknights, this Crockpot Chicken Noodle Soup is for you!
Ingredients
- ½ cup yellow onion diced
- ½ cup celery sliced small
- 2 teaspoons garlic minced
- 2 pounds boneless skinless chicken breasts
- 32 ounces chicken broth box or canned
- ½ teaspoon Bell’s seasoning or substitute ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf optional
- 1 can 10.5 ounces cream of chicken soup
- 8 ounces egg noodles wide or extra wide
- Fresh parsley minced (for garnish)
Instructions
Prep Vegetables and Chicken
- Dice the onion and celery into small pieces. Peel and mince the fresh garlic.½ cup yellow onion, ½ cup celery, 2 teaspoons garlic
- Trim any excess fat from the chicken breasts and place them in the crock pot.2 pounds boneless skinless chicken breasts
- Pour the chicken broth over the chicken in the crock pot. Add the diced onion, sliced celery, minced garlic, Bell’s seasoning (or poultry seasoning), dried thyme, dried rosemary, salt, black pepper, and bay leaf (if using).32 ounces chicken broth, ½ teaspoon Bell’s seasoning, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon salt, ¼ teaspoon black pepper, 1 bay leaf
- Cover the crock pot with the lid and cook on HIGH for 4 to 5 hours or on LOW for 6 to 7 hours, until the chicken is fork-tender.
Shred Chicken
- Remove the chicken from the crock pot and place it on a cutting board. Discard the bay leaf. Shred the chicken by pulling it apart with two forks.
- Combine Ingredients: Return the shredded chicken to the crock pot. Add the can of cream of chicken soup. Whisk the soup and shredded chicken together until the mixture is creamy.1 can
- Place the lid back on the crock pot and cook on HIGH for an additional 20 minutes.
Prepare the Noodles
- While the soup is finishing, cook the egg noodles al dente according to the package directions.8 ounces egg noodles
- Add the cooked egg noodles to the soup in the crock pot. Stir and cook on HIGH for 5 minutes to heat the noodles through.
Serve
- Ladle the soup into bowls and garnish with minced fresh parsley. Serve with saltine crackers or crusty bread.Fresh parsley
Notes
Variation Ideas
- My version of homemade chicken noodle soup doesn't include carrots or peas, but feel free to add in some diced carrots and whole peas if you like.
- You can use all chicken breasts or all thighs, or even combine the two for mix of light and dark meat. If you're not a fan of chicken, you can toss in some boneless skinless turkey breasts for a slightly different flavor. This recipe also works well with rotisserie chicken. Just add in the chopped rotisserie chicken at the end of cooking and you're set!
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 30g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 132mg | Sodium: 1139mg | Potassium: 727mg | Fiber: 2g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
