Crockpot Chicken Noodle Soup
Chicken Noodle Soup made in the crock pot for a comforting and nourishing meal!
Servings: 6 servings
Calories: 225kcal
Ingredients
- 3 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic minced (optional)
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced thin
- 2 stalks celery sliced
- 2 quarts chicken broth low sodium recommended
- 2 bay leaves
- 1 tsp dried thyme or rosemary
- 2 cups egg noodles dried or fresh
- 3 cups baby bok choy or other green veg
Garnishes - optional
- 1 tbsp fresh lemon juice
- salt and pepper to taste
- fresh parsley minced
- sprigs fresh thyme
Instructions
- To the slow cooker, add the chicken breasts, olive oil, garlic, onion, carrots, celery, chicken broth, bay leaves and dried thyme.
- Cover the crock pot and cook on a low heat setting for 6-7 hours.
- Remove the cooked chicken to a plate to cool for several minutes. Once the chicken is lukewarm, use two forks to shred it into bite size pieces. Reserve.
- Add the egg noodles to the crock pot along with the bok choy. Re-cover and cook on high heat for 6-8 minutes until the noodles are al dente.
- Stir the shredded chicken along with the lemon juice. Season with salt and pepper to taste.
- Garnish with optional parsley and thyme. Serve and enjoy!
Notes
If the liquid level is lower than you'd like, you can always add extra broth or water. Note you may need to adjust the salt and pepper afterward.
Nutrition
Calories: 225kcal | Carbohydrates: 17g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 188mg | Potassium: 637mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3475IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1.4mg | Net Carbs: 16g