Easy Recipe For Crock Pot Chicken Noodle Soup
Description
This easy recipe for Crock Pot Chicken Noodle Soup is the perfect way to make a simple, delicious, and comforting meal. This recipe is made with chicken, noodles, and a variety of flavorful vegetables like celery, carrots, and onions. The soup is cooked in the crock pot, which makes it a hands-off meal that is ready to be served when it's done. Enjoy this tasty soup as an easy weeknight meal or serve it up for a hearty Sunday supper.
Prep Time
This recipe for Crock Pot Chicken Noodle Soup takes about 10-15 minutes to prepare. You'll need to chop the vegetables and shred the chicken before adding them to the crock pot. The rest of the ingredients can be added quickly and easily.
Cook Time
Once everything is added to the crock pot, let the soup cook on low for 6-8 hours. This allows the flavors to fully develop and the vegetables to soften. You can also cook the soup on high for 3-4 hours if you're in a rush.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onions
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 bay leaves
- salt and pepper to taste
- 1/2 cup uncooked egg noodles
Instructions
1. Place the chicken breasts in the bottom of the crock pot. Add the celery, carrots, onions, chicken broth, garlic powder, onion powder, thyme, bay leaves, salt and pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. When the soup is almost done, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crock pot.
4. Add the egg noodles and cook for an additional 20-30 minutes until the noodles are tender.
5. Remove the bay leaves and serve the soup hot.
Equipment
- Crock Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Two forks
Notes
This recipe is a great way to use up leftover chicken. Simply omit the chicken from the recipe and add in the shredded chicken at the end when you add the noodles. You can also use any type of noodles you like. Egg noodles work well but you can also use angel hair, spaghetti, or any other type of noodle.
Nutrition: Per Serving
Calories: 253, Fat: 6.6g, Saturated Fat: 1.7g, Cholesterol: 72.7mg, Carbohydrates: 8.2g, Sugar: 3.5g, Protein: 32.9g, Fiber: 1.5g, Sodium: 813.3mg
Recipe Tips
- Feel free to add more vegetables like bell peppers, mushrooms, or zucchini.
- To make this recipe vegetarian, substitute the chicken with extra vegetables or use vegetable broth instead of chicken broth.
- For a creamier soup, you can add a cup of half-and-half or cream at the end.
- This soup is great served with a crunchy salad, crusty bread, or crackers.
- Leftover soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
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