Description
A comforting homemade chicken noodle soup made in a crock pot, filled with tender chicken and fresh vegetables.
Ingredients
Scale
- 3 chicken thighs (bone-in)
- 2 carrots, rough-chopped
- 2 celery stalks, rough-chopped
- 1 onion, rough-chopped
- 6 cups chicken stock
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 1–2 bay leaves (optional)
- 3 cups egg noodles (or short pasta of choice)
- Handful of frozen peas (optional)
Instructions
- Place the chicken thighs and chopped veggies into the crock pot.
- Pour in the chicken stock, covering everything.
- Add minced garlic, dried thyme, and season with salt and pepper.
- Set the crock pot on low for 6-7 hours.
- Once cooked, remove the chicken bones and shred the chicken meat.
- Add the noodles to the pot and cook for an additional 20-30 minutes.
- Taste and adjust seasoning as needed. Optionally, add a handful of frozen peas before serving.
Notes
For added flavor, consider adding a splash of lemon juice, fresh herbs, or a pinch of red pepper flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg