Crockpot Chicken Noodle Soup
Crockpot chicken noodle soup is the ultimate comfort food made easier: no sauteeing, loaded with noodles, and totally satisfying.
Servings: 8
Calories: 285kcal
Ingredients
- 1 ½ lbs boneless skinless chicken thighs (roughly 7-8 small thighs or 4 large thighs)
- 4 ribs celery (chopped small)
- 4 carrots (peeled & chopped small)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1 tablespoon better than bouillon (chicken base; see * notes)
- 2 bay leaves
- 8 cups chicken stock
20 Minutes Before Serving
- 4 cups egg noodles (uncooked)
Instructions
- In the base of a large slow cooker, add all ingredients (except for egg noodles).
- Cook on low for 5 hours or high for 3 hours.
- 20 minutes before serving, stir in the egg noodles. Continue cooking until noodles are cooked through (roughly 20 minutes).
- Remove the bay leaves and discard.
- Scoop out the chicken and shred. Return chicken to the slow cooker.
- Garnish with parsley if desired. Enjoy!
Freezer Crockpot
- Assemble all ingredients except for stock and noodles in a gallon-sized freezer bag, reusable gallon-sized freezer bag, or large 3 quart meal prep container.
- Freeze for up to 3 months.
- Thaw completely before adding stock and cooking as directed above.
Video
Notes
*if you cannot find Better Than Bouillon, 1 tablespoon powdered bouillon may be used in place. For bouillon cubes, we estimate you'd need 3 (but have not tested)
** this is a rough estimate of serving size and is not guaranteed to be accurate. Nutritional information is for ⅛ of the batch.
Nutrition
Serving: 1.5cups ** | Calories: 285kcal | Carbohydrates: 27g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 759mg | Potassium: 682mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5248IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg