A comforting slow-cooked chicken noodle soup made in a crock-pot with tender vegetables, shredded chicken, and egg noodles in a flavorful broth.

american

Nutrition

Provides lean protein from chicken, vitamins and minerals from vegetables, and carbohydrates from noodles with moderate sodium content.

Calories	280 kcal
Energy	1172 kJ
Protein	28 g
Total Fat	3 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Cholesterol	73 mg
Carbohydrate	30 g
Sugars	4 g
Dietary Fibre	2 g
Sodium	1000 mg

*per serving

Dairy FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchmeal prepslow cookermain courseone potfamily friendly

Crock-Pot Chicken Noodle Soup

The Anthony Kitchen (Kelly Anthony)

6

Name: Crock-Pot Chicken Noodle Soup — Tasty Bites
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 6 servings
Ingredients: 1 medium Yellow Onion (finely diced); 4 rib Celery (finely diced); 4 Carrot (finely diced); 1 pound Chicken Breast (boneless, skinless); 8 cup Chicken Broth (unsalted); 1 - 2 Bay Leaf; 2.5 teaspoon Salt (Kosher); 1 teaspoon Garlic Powder; 0.75 teaspoon Black Pepper; 2 cup Egg Noodles (extra-wide)

servings

0

per serve

0

minutes

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Ingredients

1 medium Yellow Onion finely diced

4 rib Celery finely diced

4 Carrot finely diced

1 pound Chicken Breast boneless, skinless

8 cup Chicken Broth unsalted

1 - 2 Bay Leaf

2.5 teaspoon Salt Kosher

1 teaspoon Garlic Powder

0.75 teaspoon Black Pepper

2 cup Egg Noodles extra-wide

Equipment

Plastic wrap

Microwave

Microwave-safe bowl

Knife

Cutting board

Crock-pot

Instructions

Add the chopped vegetables to a microwave-safe bowl and cover with plastic wrap. Microwave for about 2 minutes. The vegetables will still be firm, but not raw tasting. Take note, the bowl will be hot coming out of the microwave and you should be careful of the steam as you remove the plastic wrap.

Add the vegetables, along with the chicken, broth, bay leaves, salt, garlic powder, and black pepper to the crock-pot. Cover and cook on high for 2-3 hours or low for 5-6 hours.

Once the chicken has cooked through, remove it from the crock-pot, shred it, and return it to the cooker along with the egg noodles. Cover again and cook for another 30-45 minutes on high.

Remove the bay leaves, serve, and enjoy!