Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup gives you a hearty meal that embodies the best of this cozy American classic. It’s quick to prep, worry-free!
Servings 6 servings
- 2 chicken breast halves Bone-In and Skin-On
- 2 cups celery Chopped
- 2 cups carrots Chopped
- 1 cup onion Diced
- 1/3 of a bunch fresh thyme
- 2 dried bay leaves
- 1 1/2 teaspoons dried poultry seasoning
- 1/2 teaspoon black pepper
- 1 heaping tablespoon Better than Bouillon - chicken flavor
- 8-11 cups chicken broth
- 2 cups uncooked dried cellentani pasta
- salt to taste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme leaves chopped
In a large Crock Pot, with a minimum of 6-quart capacity, add all the vegetables, 1/3 a bunch of thyme, bay leaves, poultry seasoning, black pepper, and dissolved Bouillon. Place the chicken breast, skin side down, on top of the vegetables. Add 8 cups of chicken broth.
Cover the crockpot with a lid and cook on low 8-10 hours or on high 4-6 hours.
Remove chicken breasts to a plate. When cool enough to handle, remove the skin and bones from the chicken and chop or shred chicken, into bite-size pieces. Discard bay leaves and thyme stems. Add the pasta to the crockpot, cover, and cook on high for 15-20 minutes or just a few minutes before pasta reaches al dente. Check the seasoning and add salt and pepper to taste. Add the chopped or shredded chicken back to the soup. Thin as needed with extra chicken broth. Top with 1 tablespoon thyme leaves and chopped parsley and serve.
Serving: 1/6 of the recipe | Calories: 180kcal | Carbohydrates: 25g | Protein: 13g | Fat: 2g | Cholesterol: 24mg | Sodium: 1716mg | Potassium: 712mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7470IU | Vitamin C: 31.6mg | Calcium: 70mg | Iron: 1.7mg