Description
Grandma’s classic homemade crockpot chicken noodle soup delivers comfort in a bowl, brimming with tender chicken and hearty vegetables. Simmered slowly with love, this soul-warming dish promises to nourish both body and spirit, bringing warmth to your kitchen table.
Ingredients
Scale
Protein:
- 1 to 1.5 pounds (450 to 680 grams) boneless, skinless chicken breasts, trimmed of excess fat
Vegetables and Herbs:
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3 to 4 cloves garlic, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 1 bay leaf (optional)
- Fresh parsley, minced (for garnish)
Seasonings and Liquids:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons better than bouillon base, chicken flavor
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces (226 grams) egg noodles (wide or extra wide)
- Salt and pepper, to taste
Instructions
- Prepare the slow cooker foundation by placing whole chicken breasts at the bottom, creating a protein base for the soup. Trim excess fat to prevent greasy broth texture.
- Distribute aromatic vegetables including onions, carrots, celery, and garlic evenly across the chicken. Scatter dried herbs like thyme and rosemary for enhanced flavor profile.
- Incorporate chicken bouillon and liquid broth, gently stirring to distribute seasonings without overmixing. Avoid excessive salt addition at this stage.
- Set crockpot to LOW temperature for 6-8 hours or HIGH for 3-4 hours, allowing chicken to become supremely tender and ingredients to meld together.
- Extract chicken and meticulously shred using two forks or hand mixer, ensuring uniform piece sizes. Remove bay leaf during this process.
- Return shredded chicken to the slow cooker and introduce egg noodles. Cook for additional 10-15 minutes until noodles reach perfect al dente consistency.
- Conduct final flavor assessment, adjusting salt and pepper levels as needed. Enhance presentation by garnishing with fresh parsley for visual appeal and subtle herbaceous notes.
Notes
- Trim chicken fat beforehand to prevent greasy broth and ensure a cleaner, more appetizing soup texture.
- Avoid over-salting initially since bouillon already contains significant sodium; taste and adjust seasonings at the end of cooking.
- Cook noodles separately if planning to store leftovers to maintain optimal noodle texture and prevent them from becoming mushy in the broth.
- Opt for low and slow cooking method to achieve incredibly tender chicken that easily shreds and infuses more flavor into the soup.
- Prep Time: 15 minutes
- Cook Time: 4 hour (on high) or 8 hours (on low)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg