Crockpot Chicken Noodle Soup
Chicken breast, carrots, celery and onion slow cooked in seasoned broth, with wide egg noodles stirred in at the end for a chicken noodle soup homemade with love.
Ingredients
- 2 boneless skinless chicken breasts about 1.5 lb
- 2 c carrots sliced
- 2 ribs celery diced
- 1 medium onion diced
- 8-12 c chicken broth
- 1/2 t rosemary
- 1/2 t thyme
- 1/2 t salt
- 1/2 t pepper
- 12 oz wide egg noodles one 12 oz bag
Instructions
- Grease or spray the bottom of the slow cooker.
- Peel and chop the carrots, celery and onion.
- Add the chicken breast to the bottom of the crockpot.
- Sprinkle the rosemary, thyme, salt and pepper over the chicken.
- Add the chopped vegetables on top of the spices and chicken.
- Pour the chicken broth over everything.
- Cover and cook on low for 6 hours.
- Roughly shred the chicken in the pot, then stir in the wide egg noodles.
- Cook for another 20 to 30 minutes on low, until the noodles are tender.
Notes
Because the noodles will become very soft as they absorb broth in the fridge, eat leftovers within 24 hours or separate the cooked egg noodles and add back in right before reheating.
Nutrition
Calories: 230kcalCarbohydrates: 36gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 59mgSodium: 1090mgPotassium: 402mgFiber: 3gSugar: 4gVitamin A: 5437IUVitamin C: 4mgCalcium: 45mgIron: 1mg
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