Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf (optional)
- 8 oz egg noodles
- Salt and pepper to taste
Instructions
- Place chicken, carrots, celery, onion, garlic, and bay leaf in the crockpot.
- Pour chicken broth over the ingredients and cover.
- Cook on low for 6-7 hours or high for 3-4 hours.
- 30 minutes before serving, shred the chicken directly in the pot.
- Add egg noodles and cook until tender.
- Season with salt and pepper before serving.
Notes
You can use frozen veggies, leftover rotisserie chicken, or adjust spices to your taste. Allow cooked soup to cool before refrigerating or freezing.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg