Classic Chicken Noodle Soup
A heartwarming and comforting chicken noodle soup perfect for family gatherings, made effortlessly in a Crockpot.
Ingredients
Main Ingredients
- 1 lb chicken breast (Use boneless, skinless for ease.)
- 8 cups chicken broth (Homemade is great, but store-bought is a time-saver. Choose low-sodium.)
- 1 cup carrots, sliced (Fresh veggies are recommended.)
- 1 cup celery, chopped (Fresh veggies are recommended.)
- 1 each onion, diced (Freshly diced for best flavor.)
- 3 cloves garlic, minced (Freshly minced for deeper flavor.)
- 1 tsp thyme
- 1 tsp oregano
- 2 cups egg noodles (Soak in the broth for flavor.)
- Salt and pepper to taste
- Fresh parsley for garnish (Optional, but recommended for presentation.)
Instructions
Cooking
- In a Crockpot, place the chicken breast. It’s okay if it’s frozen; it will cook beautifully throughout the day.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, and oregano.
- Cover and cook on low for 6-8 hours or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the egg noodles and cook for an additional 20-30 minutes until the noodles are tender.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Notes
Store leftover soup in an airtight container for up to 3 days. For longer storage, freeze portions without the egg noodles for up to 2 months.