Mmmmm… Crockpot chicken noodle soup. I couldn’t just have one bowl of this soup, and even after my second bowl I was craving a third. I’m a chicken noodle soup lover. I enjoy chicken noodle soup all year round, but I especially made it the other night because I was feeling a little under the weather. I ate 3 bowls of this soup when it was finished, had an argument with myself about a fourth bowl, and then knocked out. Call me lazy, but anything that has to do with the crockpot I’m all for it. I enjoyed relaxing while this heavenly soup was being made. 🙂
No need to cut up the chicken breast beforehand, just toss your chicken breast right into the crockpot, and you will shred it later (see instructions). Make sure you chop up the carrots, celery, onion, and garlic before tossing it into the crockpot. Then add the olive oil, seasoning, and broth. You will want to salt and pepper until desired taste, I even added a little more salt near the end. Please don’t add the noodles now, if you add the noodles to the crockpot at the beginning they will disintegrate. The noodles only need to be in the crockpot for the last 15 minutes of cooking, and this is when you will also add your parsley and lemon juice.
The flavor of the soup really sinks in at the end, so don’t worry about how it taste while its cooking, as the seasoning takes time to settle in. The last time I cooked this I used organic unsalted chicken stock. If you decide to use the unsalted chicken stock, you will probably find yourself adding more salt. The broth and the stock both taste yummy, but I think the broth gives a little bit of a richer flavor. I still choose the unsalted stock, as I prefer to control how much sodium I’m eating, but if you fancy a rich and bold flavor, definitely go with the broth!
- 1 lb to 1 and 1/2 lbs boneless skinless chicken breast
- 1 medium onion, chopped
- 1 and 1/2 cups carrots, chopped
- 5 cloves garlic, minced
- 1 cup of celery stalks, chopped
- 3 tbsp. olive oil
- 6 cups organic chicken stock, or organic chicken broth
- 1 cup water
- 1 bay leaves
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tsp. dried rubbed sage (optional)
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 cups wide egg noodles, uncooked
- 1 tbsp. fresh lemon juice, squeezed
- In the insert of your crockpot, add whole chicken breast, onion, carrots, celery, garlic, olive oil, 1 bay leaves, dried thyme, rosemary, garlic powder, onion powder, paprika, and dried rubbed sage (if using).
- Next add in the chicken stock/chicken broth, water, and season with salt and pepper to your desired taste.
- Cover and cook on high for 4 hours, or on low for 7 hours.
- Near the end remove the bay leaves and chicken breast from the crockpot, shred chicken apart, and discard bay leaves. Place chicken back into crockpot, and add the uncooked wide egg noodles, parsley, and lemon juice. ( check to see if you need more salt ).
- Cook for 10 -15 minutes longer, or until noodles are tender. Top with more fresh parsley before serving if desired.
Depending on your crockpot, you can cook this on high for 4 hours, or on low for 7 hours.