Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Crockpot Chicken Noodle Soup
Make this easy, delicious and comforting slow cooker chicken noodle soup recipe.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
12
servings
Author:
Holly
Equipment
Slow Cooker
Ingredients
4
chicken breasts
cubed
1
onion
chopped
4
carrots
chopped
3
stalks
celery
chopped
1
tablespoon
garlic
minced
4
cups
chicken broth
4
cups
water
½
teaspoon
pepper
½
teaspoon
poultry seasoning
1
bay leaf
12
ounces
egg noodles
Instructions
Add all items except egg noodles into the slow cooker.
Cook on low for 8 hours.
Remove bay leaf, shred chicken, and add egg noodles.
Cook on low for 45 minutes or until noodles are tender.
Notes
Egg noodles can be cooked on the side and added to each serving of soup to prevent noodles from becoming mushy when reheated.
Add the rind from parmesan cheese while cooking for a tangy flavor and creamy consistency. Remove the rind before serving.
Refrigerate leftover soup in a covered container for up to 4 days. Freeze portions for up to 3 months.
Reheat again in a slow cooker, on the stovetop or in the microwave.
Nutrition
Calories:
223
kcal
|
Carbohydrates:
26
g
|
Protein:
21
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
407
mg
|
Potassium:
521
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
3483
IU
|
Vitamin C:
9
mg
|
Calcium:
36
mg
|
Iron:
1
mg