Crock-Pot Chicken Noodle Soup
Easy Crock-Pot Chicken Noodle Soup with chicken breasts, hearty vegetables, egg noodles, and a flavorful broth is deliciously soothing and deeply satisfying!
Servings: 6
Calories: 281kcal
Ingredients
- 1 yellow onion, finely diced
- 4 ribs of celery, finely diced
- 4 carrots, finely diced
- 1 pound boneless, skinless chicken breasts
- 8 cups unsalted chicken broth
- 1 - 2 bay leaves
- 2 ½ teaspoons Kosher salt
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- 2 cups extra-wide egg noodles
Instructions
- Add the chopped vegetables to a microwave-safe bowl and cover with plastic wrap. Microwave for about 2 minutes. The vegetables will still be firm, but not raw tasting. Take note, the bowl will be hot coming out of the microwave and you should be careful of the steam as you remove the plastic wrap.
- Add the vegetables, along with the chicken, broth, bay leaves, salt, garlic powder, and black pepper to the crock-pot. Cover and cook on high for 2-3 hours or low for 5-6 hours.
- Once the chicken has cooked through, remove it from the crock-pot, shred it, and return it to the cooker along with the egg noodles. Cover again and cook for another 30-45 minutes on high.
- Remove the bay leaves, serve, and enjoy!
Video
Nutrition
Calories: 281kcal | Carbohydrates: 24g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1206mg | Potassium: 829mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6948IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg