Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup is a classic that is easy to make in the slow cooker! I love how this homemade soup recipe is so comforting and nourishing on a chill day.

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings:

Ingredients

1-1 ½ pounds boneless, skinless chicken breast
1 small yellow onion , chopped
1-2 cups sliced carrots
1 cup chopped celery
2 teaspoons minced garlic , about 4 cloves
5-6 cups chicken stock , add more if you like more broth
1 teaspoon Italian seasoning
2 dried bay leaves
8 ounces wide egg noodles
Salt , to taste
Ground black pepper , to taste

Freshly chopped parsley and S&P, to taste

Instructions

Place the chicken in the bottom of a 6 quart crock pot. Add the onion, carrots, celery, garlic and broth over top. Add seasonings and place the bay leaf on top. Sprinkle the top with salt and pepper.
Cook on low for 5-7 hours or high for 3-4 hours.
Remove chicken and shred. Discard the bay leaves.
To cook the noodles on the stove, cook al dente according to the package and add the last 5 minute of cooking. You can also add the noodles directly in the crockpot (note they will absorb some of the liquid) and cook the last 10-15 minutes, or until tender.
Add chicken back in. Season to taste.
Serve warm and top with fresh parsley, if desired.

Notes

Chicken: If you don't want to remove the chicken to shred at the end, you can add cubed chicken instead.

Storage: Store leftovers in a covered container up to 3 days in the refrigerator.

To freeze: Prepare as directed, however omit the egg noodles. Let soup cool, then place in a zip-top bag or freezer container and store in freezer. To thaw, place in refrigerator (set in a pan so it doesn't make a mess). Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Stir in the noodles and serve.

Nutrition