Crockpot Chicken Noodle Soup is a miracle in a bowl.
Originally published on Cooking with Ruthie where I am a contributor.
Today I’m bringing you my miracle pill, Crockpot Chicken Noodle Soup. It has been a long couple of weeks in our house as everyone has come down with the flu/upper respiratory infection. It’s the sickness that keeps on giving. And I do mean it keeps on giving. Just when you think you feel better you are sick again. Good times, people, good times.
Luckily, I had everything on hand to fix my crockpot chicken noodle soup. There’s a reason moms always gave us chicken noodle soup when we were sick as kids. Between the protein of the chicken, the veggies and the flavored broth you can’t help but get better after eating it.
There is nothing worse than having to cook dinner when you are sick, am I right? Crockpot dinners and take-out tend to be my go-to meals. Thankfully, this is super, super easy. Throw it all into the crockpot, cook on low for 6-8 hours and dinner is done. This makes a ton so it’s perfect for leftovers. You can also freeze this, but you will want to freeze the soup without the noodles.
- 3 chicken breasts
- ½ onion, finely chopped
- 3 carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, mined
- ½ tsp. dried thyme
- 1 bay leaf
- 8 cups chicken broth
- ½ tsp. salt
- ½ tsp. pepper
- 1½ cups wide egg noodles
- In a crockpot, add all ingredients, but the egg noodles. Cook on low for 6-8 hours. 20 minutes before it's done, shred the chicken and add the noodles. Cook for the remaining time. Serve immediately.