Description
This comforting crockpot chicken noodle soup is the ultimate fuss-free meal for busy weeknights. By slow-cooking succulent chicken thighs with aromatic vegetables, fresh garlic, and hearty egg noodles, you create a deeply flavorful, nourishing bowl that tastes like it has been simmering all day long. It’s a healthy, efficient, and budget-friendly recipe that provides pure comfort for the whole family.
Ingredients
1.5 lbs boneless skinless chicken thighs
4 ribs celery, chopped
4 carrots, peeled and sliced into rounds
1 yellow onion, finely diced
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon salt
1 tablespoon Better Than Bouillon chicken base
2 dried bay leaves
8 cups high-quality chicken stock
4 cups egg noodles, uncooked
Instructions
Place the chicken thighs, celery, carrots, onion, and garlic into the crockpot.
Add the dried thyme, salt, chicken base, and bay leaves.
Pour the chicken stock over the ingredients until well combined.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
Carefully remove the chicken, shred it with two forks, and return it to the crockpot.
Stir in the uncooked egg noodles and continue cooking for 15 to 20 minutes until the noodles are tender.
Notes
Ensure the celery and carrots are chopped into consistent sizes to allow for even cooking. For a thicker soup, you can stir in a tablespoon of cornstarch mixed with cold water during the last 20 minutes of cooking. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg