Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is a classic and hearty soup, requiring minimal effort giving you tender chicken, loads of noodles and a delicious broth.
Servings: 8
Calories: 200kcal
Equipment
Ingredients
- 2 tablespoons olive oil extra virgin , optional
- 1 large onion peeled
- 2 large carrots peeled and sliced or chopped
- 2 stalks celery optional, chopped
- 1½ pound chicken breasts with skin and bones (2 or 3 breasts)
- 2 tablespoons Vegeta or 2 tsp chicken base, or 1 chicken bouillon cube
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 8 cups water
- 2 bay leaves
- ½ teaspoon rosemary dried, optional
- 4 ounces egg noodles wide dry (2 cups)
- ¼ cup parsley fresh, chopped for garnish
Instructions
- Add the oil, onion, carrots, chicken, celery, Vegeta, salt, pepper, water, bay leaves and rosemary to your crockpot. Cook on low for 8 hours or 4 hours on high.
- Remove the onion and take out the chicken. Remove the skin and bones from the chicken and shred with two forks.
- Add the chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
- Garnish with parsley.
Video
Notes
- You can buy Vegeta on Amazon here.
- If you don't have Vegeta, you can use 2 tsp of chicken base or chicken bouillon instead.
- Don’t overcook the noodles. The noodles only need to cook for about an hour at the end, so don’t forget about them or they will turn to mush.
- Make it creamy. To make creamy chicken noodle soup just stir in a little heavy cream when the noodles only have about 15 minutes left to cook.
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 14g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 1277mg | Potassium: 473mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3247IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg