Slow Cooker Chicken Noodle Soup
Homemade, comforting chicken noodle soup cooked in a crock-pot.
Ingredients
- 1 lb chicken breast
- 8 cups chicken stock
- 1/2 small onion, peeled and finely chopped
- 5 garlic cloves, minced
- 3 carrots, peeled and cut into bite-sized pieces
- 3 celery stalks, ends trimmed and sliced into bite-sized slices
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tbsp dried parsley
- 1 bay leaf
- salt and pepper to taste
- 4 cups pasta, boiled and drained (make this right before serving soup)
- 1 tbsp fresh chopped parsley
Instructions
- In a 6 quart slow cooker, add all ingredients except salt & pepper, pasta and fresh parsley. Stir a few times so that the ingredients are mixed into the broth and not just sitting on top. Cover slow cooker and cook on low for 6 hours.
- Remove chicken from soup. Using forks, shred chicken breasts. Place back into soup. Taste soup and determine if salt and pepper is needed. If so, add salt and pepper and cook for an additional 30 minutes on low.
- Right before serving, cook and drain your pasta. Stir in pasta and sprinkle fresh parsley. Ladle soup out into bowls and serve immediately. If you are keeping leftovers in the fridge, remove pasta from soup before refrigerating (you can store pasta in a separate container).
Notes
- Adapted from Damn Delicious
Serving: 0.1of recipe, Calories: 279kcal, Carbohydrates: 38.3g, Protein: 20.4g, Fat: 4.2g, Saturated Fat: 1g, Sodium: 315mg, Fiber: 2g, Sugar: 5.2g, NET CARBS: 36
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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