Description

Crockpot Chicken Noodle Soup is the ultimate comfort dish, perfect for chilly evenings or when you’re feeling under the weather. With tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth, this easy-to-make soup envelops you in warmth and nostalgia. Simply toss in your ingredients, let the slow cooker work its magic, and savor a nourishing meal that feels like a hug from grandma.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 cups carrots (sliced)
2 cups celery (chopped)
1 medium onion (chopped)
4 garlic cloves (minced)
6 cups low-sodium chicken broth
1 tsp dried thyme
2 dried bay leaves
2 cups egg noodles

Instructions

Gather all ingredients; chop the carrots, celery, onion, and garlic.
Layer chopped veggies at the bottom of the crockpot; place chicken breasts on top.
Pour in chicken broth; add thyme and bay leaves.
Cover and set to low for 6 hours or high for 3 hours.
About 15 minutes before serving, shred chicken with two forks and return to the pot along with egg noodles. Cook until noodles are tender.
Serve hot with crusty bread or crackers.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 700mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Keywords: - For added nutrition, consider using whole grain or gluten-free noodles. - Customize your soup by incorporating spinach or kale. - Store leftovers in airtight containers for up to four days; reheat on the stove or microwave.