This crockpot chicken noodle soup is a comforting, effortless classic that utilizes slow-cooking to develop rich, savory depth in every spoonful. Featuring tender shredded chicken, hearty root vegetables, and perfectly cooked egg noodles, this wholesome dish is an ideal solution for busy families requiring nutritious, homemade meals with minimal hands-on effort.
1.5 lbs Boneless skinless chicken breast
3 medium Carrots, diced into half-moons
3 stalks Celery, finely chopped
1 large Yellow onion, diced
4 cloves Garlic, minced
8 cups Low-sodium chicken broth
1 tsp Dried thyme
4 oz Egg noodles
Salt and black pepper to taste
Combine chicken breasts, carrots, celery, onion, and garlic in the basin of your slow cooker.
Pour chicken broth over the vegetable and protein mixture until fully submerged.
Sprinkle dried thyme, salt, and black pepper across the top.
Cover and cook on low for 6 hours or high for 4 hours.
Remove chicken breasts and shred with two forks.
Return shredded chicken to the pot and stir in the dry egg noodles.
Cook for an additional 20 minutes until noodles are al dente.
Ensure chicken is fully cooked before shredding. You can add fresh parsley or a squeeze of lemon juice at the end for brightness. Store leftovers in an airtight container for up to 3 days.
Find it online: https://itisrecipes.com/crockpot-chicken-noodle-soup/