With ingredients you can pick up at any store, and easy-to-follow directions, Crock Pot chicken noodle soup is the perfect comfort food for winter. It’s full of flavor and the recipe leaves lots of room to make it your own. Just cooking for yourself? (See the single serving recipe here.)
4 boneless skinless chicken breasts, frozen
1 c. yellow onion, diced
4 carrots, peeled and sliced
4 celery stalks, peeled and sliced
1 Tbsp. minced garlic
1 Tbsp. dried parsley
1 tsp. rosemary
1 tsp. thyme
1/2 tsp. pepper
1/2 tsp. paprika
1/2 Tbsp. salt (or to taste)
3 c. extra wide egg noodles, uncooked
4 cups water
4 c. chicken broth
- Place all prepared vegetables and spices in the Crock Pot.
- Place the frozen chicken breasts on top of the vegetables.
- Pour water and chicken broth over all of the ingredients, cover and cook on low for 8 hours. After 8 hours, remove chicken and shred. Return to the Crock Pot and add egg noodles.
- Let the noodles cook with the soup in the Crock Pot for 15 minutes (8-10 minutes if cooking on high)