Crockpot Chicken Noodle Soup
This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!
Foto: Spend With Pennies
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 large yellow onion (diced)
- 3 large carrots (peeled and sliced into coins)
- 2 ribs celery (sliced)
- 3 cloves garlic (minced, more to taste)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (I use Better Than Bouillon brand, optional)
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- chopped fresh parsley (for garnish)
Steps
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To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
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Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
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Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
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Cook egg noodles al dente according to package directions.
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Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
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Serve garnished with minced fresh parsley and a sprinkle of black pepper.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts | 1.5 pounds | - | - |
| large yellow onion | 1 | - | - |
| large carrots | 3 | - | - |
| ribs celery | 2 | - | - |
| garlic | 3 cloves | - | - |
| dried thyme leaves | 0.5 teaspoon | - | - |
| dried rosemary | 0.5 teaspoon | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| black pepper | 0.25 teaspoon | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| chicken bouillon | 2 teaspoons | - | - |
| to 9 cups reduced sodium chicken broth | 8 | - | - |
| egg noodles | 8 ounces | - | - |
| chopped fresh parsley | - | - | - |
*Estimated market prices, may vary by region
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