Our potted chicken noodle soup the recipe is comfort in a bowl. This wonderful slow cooker chicken noodle soup will warm your stomach and your heart!
Crock Pot Chicken Noodle Soup Recipe
One of the first recipes I learned to make in my teens, my mom's chicken noodle soup recipe.
Its recipe has changed a bit over the years, but overall, it's the same wonderful dish I remember feeling when I came home from school when I was a kid .
It really is a wonderful and comforting chicken noodle soup recipe that is so easy to prepare in your slow cooker!
There must be something happening to my body in winter that makes me want chicken noodle soup even more than usual because I find myself wanting to make this soup at least a few times a month between October and March.
Homemade chicken noodle soup in a slow cooker
There is nothing I love more than the homemade chicken noodle soup in my slow cooker.
My daughter is also a fan of chicken noodle soup, so I can always count on her to be on board to have this crock pot chicken noodle soup for dinner!
The combination of flavors of celery, carrots, garlic, onion and herbs is just magic for me. My mouth is watering just thinking of this delicious soup!
Do not forget to add the finesse of the lemon and fresh parsley. It really brightens up the dish and adds that special something before serving.
If you've never made chicken noodle soup in a slow cooker, now is the time. It's so easy and so incredibly delicious. Let me know if you try it! 🙂
Do you like slow cooker recipes? Don't miss my 15 bean soup, my famous cheese potato soup and these incredible pork chops.
1 ½ lb boneless, skinless chicken breasts
3 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium onion, diced
½ teaspoon dried thyme
2 bay leaves
8 cups low sodium chicken broth
2 cups uncooked medium egg noodles
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Place chicken in a 6 quart slow cooker. Season the chicken with a little salt and pepper on both sides. Add the carrots, celery, garlic, onion, thyme and bay leaves to the pan. Pour the 8 cups of chicken broth, cover and cook on high power for 3 to 4 hours or on low intensity for 6 to 7 hours, remove the chicken from the pan. Using two forks, shred the chicken and return to the pan. Add the uncooked noodles, stir and simmer until tender. I simmered mine for about 6 minutes. Turn off the pan and squeeze the lemon and parsley and stir. Serve immediately.
Portion: 1 bowl
Amount per serving:
calories: 211 Total fat: 4.7g Saturated fat: 1.1 g Trans fat: 0g Unsaturated fats: 2.7g Cholesterol: 58.8 mg Sodium: 334.7 mg Carbohydrates: 20.9 g Fiber: 1.9g Sugar: 5.8g Protein: 20.5g