Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup is easy to make and delicious.  It is a perfect way to warm up and feel good on the inside.  This soup is flavorful, hearty, and comforting.  I love that the soup is homemade and you know exactly what is going into it.  Chicken noodle soup can also be altered with various spices and you can use your favorite pasta noodle.  I have made this soup with egg noodles, penne pasta, and spaghetti.  This soup never disappoints.  It is one of my go-to soups to fight off colds and viruses, and to give immunity a boost.  So give this a try and enjoy!

NOTE: If you need it to be less salty, use low sodium broth and eliminate the 2 teaspoons of chicken bouillon.  Bouillon tends to have a lot of sodium.  Just use the Better Than Bouillon Base only.

 

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Ingredients

6-8 Servings

• 4 large boneless, skinless chicken breasts (about 1 1/2 lbs)
• 1 large onion (diced)
• 2 stalks of celery – washed and chopped
• 4 teaspoons of minced garlic (sold in containers) or 4 garlic gloves (minced)
• 3 large carrots, peeled and sliced into circles or half a bag of mini carrots
• 1/2 teaspoon of dried thyme leaves
• 1/2 teaspoon of dried rosemary leaves
• 2 teaspoons of chicken boullion (like Callo de Pollo) or 2 cubes
• 2 teaspoons of Better Than Bouillon Base, chicken flavor
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of coarse black pepper
• 1 bay leaf
•  2 – 32ounce containers of chicken broth – 8-9 cups
• 8 ounces of extra wide egg noodles
• Salt and pepper to taste
• Water as needed to adjust taste

 

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Supplies

• Crock Pot or slow cooker – 6 quart or larger
• Cutting Board
• Sharp Knife
• Measuring Cup
• Measuring Spoons

 

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Directions For Crock Pot Chicken Noodle Soup

• Chop up the celery.

• Then, chop up the carrots, garlic, and onions.
• Rinse off the chicken breasts and add to the bottom of a large crock pot.
• Then, add in the chopped celery, onions, garlic, carrots, thyme, rosemary, chicken bouillon, bay leaf, salt and pepper.

• Next, add on the Better Than Bouillon Chicken Base and pour in the containers of chicken broth. DO NOT ADD THE NOODLES YET.
• Then add the crock pot lid and cook on low for 6-8 hours, or on high for 3-4 hours.  Taste the broth as see if it needs more salt and pepper or if it is too salty for your taste.  If it is too salty for you, add some water (1/2 cup at a time).
• Check to see if the chicken shreds easily by checking with a fork.  Once it is cooked, remove the chicken from the crockpot to a large bowl.  Then shred the chicken with two forks.

• Discard the bay leaf and then return the shredded chicken back to the crock pot.
• Now, add the egg noodles and cook on low for 10-15 minutes, just until the pasta is just tender.  Do not overcook the pasta or it will turn to mush.
• Taste, and add any additional salt and pepper as needed.  Feel free to add any other of your favorite seasonings or garnish as well.  We love this soup, and eat with oyster crackers or warm toasted bread.  Enjoy!

 

 

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