I’m sharing my go-to healthy crockpot chicken noodle soup recipe! I love this recipe because it is as easy and you can even prep it the night before. It takes all of 10 minutes to assemble and then you plop it all in the crockpot and you’re good to go! A simple and quick weekday meal or make ahead on a Sunday to have for the week. Either way, add this recipe to your rotation and everyone will be pleased!
Easy Crockpot Chicken Noodle Soup Recipe
Ingredients: (serves 6)
- 1-1/2 pounds of boneless chicken breasts
- 8 cups low sodium chicken broth
- 2 tsp of chicken base (optional)
- 1 yellow onion, chopped
- 12 ounces uncooked egg noodles
- 4 cloves garlic, minced
- 1-2 dried bay leaf(s)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1 tbsp fresh flat-leaf parsley, chopped (optional garnish)
Instructions:
- Place chicken breasts at the bottom of your large crockpot. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt, pepper, and bay leaf(s).
- Pour in the chicken broth and chicken base (if using). Gently stir to combine.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- Remove chicken from your crockpot. Shred the chicken. Discard the bay leaf(s) and return shredded chicken back to the crockpot.
- Cook egg noodles al dente. (You could also add in the noodles the last 15 minutes of cooking. Noodles can’t go in the crockpot the entire cook time because they would be too mushy.)
- Add the cooked egg noodles to the soup and stir.
- Top with fresh parsley for garnish (optional).
*We like to serve this along side crusty bread! 🙂
