Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 6–8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces egg noodles, cooked separately
- Optional: peas, corn, green beans
- Optional: fresh parsley or dill for garnish
Instructions
- Place the chicken, carrots, celery, and onion in the crockpot. Add chicken broth, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken, shred it, and return it to the pot. Cook egg noodles separately per package instructions.
- Stir cooked noodles into the soup, serve hot, and garnish with fresh herbs if desired.
Notes
- Cook noodles separately to avoid mushiness.
- For richer flavor, use bone-in chicken thighs.
- Add cornstarch mixed with cold water for a thicker soup.
- Sauté vegetables in olive oil before adding for enhanced sweetness.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg