There’s just something special about homemade chicken noodle soup, isn’t there? It literally warms you up from the inside out and fills your home with an irresistible aroma while it’s cooking. It might be the perfect food, in fact.

And when it’s easy chicken noodle soup in Crock-pot, the convenience factor and flavor combine to create the perfect cozy comfort food.

Let’s Go Over the Kngredients You’ll Need

• 1/2 yellow onion, chopped
• 3 ribs of celery (approximately 1 cup, chopped)
• 1 large carrot or two small ones (approximately 1 cup, chopped)
• 2 large chicken breasts
• 1-1/2 tsp sea salt
• 1 tsp pepper
• 1 TBS thyme
• 2 bay leaves
• 12 oz package of egg noodles (or pasta of your choice)
• 8 cups chicken broth

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Why Easy Chicken Noodle Soup in the Crock-Pot?

• Convenience: One of the best things about using a Crock-pot is the ease of preparation. Simply toss your ingredients in, set it, and forget it! You can go about your day while the slow cooker does all the work.
• Enhanced Flavors: The slow cooking process allows all the flavors to meld together beautifully. As the soup simmers for hours, the chicken becomes tender, and the vegetables release their natural sweetness. You won’t find this depth of flavor in a rushed stovetop version.
• Tender Chicken: When you use a Crock-pot, your chicken will turn out incredibly tender. It practically falls apart as you stir it into the soup, adding a delightful texture and taste.

Steps to Perfection

1. Prep Your Veggies: Start by chopping the onion, celery, and carrots. These aromatic veggies will provide the base for your soup.
2. Layering Flavors: Place the chopped veggies at the bottom of your Crock-pot. Add your bay leaves, thyme, salt, and pepper. These seasonings will infuse your soup with a delicious savory taste.
3. Chicken in the Center: Lay your chicken pieces on top of the veggies. This ensures that the chicken juices and flavors will permeate the soup as it cooks.
4. Pour in Broth: Carefully pour in the 8 cups of chicken broth. Use high-quality broth for the best results.
5. Set and Forget: Cover your Crock-pot and set it to high heat. Allow it to simmer for 4-6 hours, or until the chicken is tender and falling apart.
6. Add Noodles: About 20 minutes before serving, add your pasta or egg noodles. They’ll cook right in the soup, absorbing all that delicious flavor.
7. Serve and Enjoy: Once the noodles are cooked, it’s time to ladle your homemade chicken noodle soup into bowls. Serve it hot with some crusty bread or crackers for the perfect warm and comforting meal.

There you have it my friends, a simple and flavorful recipe for homemade chicken noodle soup in your Crock-pot. The combination of convenience, rich flavors, and tender chicken makes it the best comfort food around. So, the next time you’re craving a hearty, soul-warming meal, make this your go-to recipe.

Chicken Noodle Soup in the Crock-pot

By: Kristine Underwood

Wholesome and convenient, create a comforting bowl of homemade chicken noodle soup effortlessly using your Crock-pot. Just toss tender chicken, hearty vegetables, aromatic herbs, and delicate noodles into the pot, and let the slow cooker work its magic for a soul-soothing meal that's ready whenever you are.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup, Stew, & Chili

Cuisine American

Servings 6 servings

Calories 338 kcal

ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 yellow onion (chopped)
• 3 ribs celery (1 cup chopped)
• 1 large carrot or two small (1 cup chopped)
• 2 chicken breasts
• 1-1/2 tsp sea salt
• 1 tsp pepper
• 1 TBS thyme
• 2 bay leaves
• 12 oz package of egg noodles (or pasta of choice)
• 8 cups chicken broth

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INSTRUCTIONS

• Turn Crock-pot on high. Add chopped onion, celery, and carrots to the bottom of the crock.
  1/2 yellow onion, 3 ribs celery, 1 large carrot or two small
• Place uncooked chicken breasts on top of the veggies.
  2 chicken breasts
• Sprinkle the top of the chicken (and veggies) with the spices and toss in the bay leaves.
  1-1/2 tsp sea salt, 1 tsp pepper, 1 TBS thyme, 2 bay leaves
• Slowly add the chicken broth to the crock.
  8 cups chicken broth
• Cook chicken and vegetables on high for 4-6 hours or on low for 6-8 hours.
• Once cooked and tender, remove the chicken breasts and shred to your desired size. Return shredded chicken to the crock.
• Just before serving, stir in the egg noodles (or pasta of choice) and cook according to the package directions.
  12 oz package of egg noodles
• Once the noodles are soft and tender, garnish with parsley, serve and enjoy.
• Store soup in an airtight container (or jar) for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

Serving: 1 servingCalories: 338kcalCarbohydrates: 45gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 102mgSodium: 2066mgPotassium: 604mgFiber: 3gSugar: 4gVitamin A: 3708IUVitamin C: 3mgCalcium: 54mgIron: 2mg

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