Crock Pot Chicken Noodle Soup

I love to cook with the crock pot during the fall and winter months. There is something wonderful and comforting about having dinner simmering away while the hectic-ness of life ensues. Soup is, of course, particularly enjoyable and Chicken Noodle Soup fits right at the top of the list of comfort foods of wonder, yes? I have been working at perfecting a crock pot version of this soup that is both flavorful and satisfying without being mushy and…gross. I hate mushy and gross, don’t you? Chopping the vegetables in large chunks helps them retain more texture. Additionally, using Egg Noodles and adding them right at the end produces a nice hearty texture as well.

Hope you get a chance to try it, gang. Fall is on the horizon, it truly is. Let the baking begin…:)

For more of my favorite Crock Pot Soup recipes click here, here and here.

Have a great day!

Crock Pot Chicken Noodle Soup

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Serves: 10 Servings Prep Time: 10 minutes Cooking Time: 4-6 hours slow cookiing 4-6 hours slow cookiing

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 chicken thighs
• 2 chicken breasts
• 1 onion, chopped
• 1 C celery, chopped
• 2 C carrots, chopped
• 2 cloves garlic, minced
• 12 C hot water
• 5 Tb chicken bouillon granules
• 1/2 tsp thyme
• 1/2 tsp poultry seasoning
• salt and pepper
• 6 ounces egg noodles (I used the No Yolks brand)
• 1/4 C fresh parsley, chopped (or 1 Tb dried parsley)

Instructions

1. Into the crock pot, place all ingredients, except the egg noodles and fresh parsley.
2. Cover and cook on high for 4 hours, or on low for 7.
3. Remove the chicken from the crock pot, shred it with a fork and return it to the pot.
4. Add the noodles and parsley. Cover and cook on high for 10 minutes.
5. Add more salt and pepper to taste.

Serve and enjoy!