Crock Pot Chicken Noodle Soup

This crock pot chicken noodle soup is loaded with shredded chicken, vegetables and egg noodles, all simmered to perfection in the slow cooker. An easy family friendly dinner option for a winter's day!

Course Soup

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 315kcal

Author Sara Welch

Ingredients

1 1/2 pounds boneless skinless chicken breasts
3 medium carrots peeled, halved and sliced
3 stalks celery sliced
1 onion diced
2 teaspoons garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 teaspoon dried parsley
8 cups chicken broth
8 ounces egg noodles uncooked
2 tablespoons fresh parsley chopped

Instructions

Place the chicken, carrots, celery, onion, garlic, salt, pepper, thyme and parsley in a crock pot. Pour the chicken broth over the top.
Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Remove the chicken from the soup and shred with two forks. Return the chicken to the soup and add the egg noodles.
Cover and cook on HIGH for 20 minutes or until noodles are tender. Taste and add more salt and pepper if desired. Sprinkle with fresh parsley, then serve.

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