Description
A comforting slow cooker chicken noodle soup that is low in sodium and perfect for chilly days.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1/21/2 teaspoon dried thyme leaves
- 1/21/2 teaspoon dried rosemary
- 1/21/2 teaspoon kosher salt
- 1/41/2 teaspoon black pepper
- 1 bay leaf (optional)
- 21/2 teaspoons chicken bouillon (optional)
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces wide egg noodles
- Chopped fresh parsley for garnish
Instructions
- Prep the Slow Cooker: Start by coating the inside of your slow cooker with nonstick spray. You want a light layer to keep everything from sticking and make cleanup easier afterward.
- Add the Ingredients: Toss in your chicken, veggies, and seasonings straight into the slow cooker. Ensure everything is evenly distributed but do not pack it too tightly.
- Pour in the Broth: Pour the broth all over the ingredients until everything is submerged. This step adds depth to the soup, so monitor the liquid used for the right balance.
- Set and Forget: Set your slow cooker to low and let it simmer for about six hours. The low and slow method deepens all the flavors.
- Shred the Chicken: After cooking, take out the chicken and shred it using two forks. The chicken should pull apart easily, enhancing the soup’s quality.
- Add the Noodles: Stir in your noodles and let them cook until tender. If you want to avoid mushy noodles, cook them separately and add just before serving.
- Serve Hot and Enjoy: Ladle the soup into bowls and serve it hot. This soup is best enjoyed fresh, as it may thicken over time.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed.
- Expert Tips: If the soup turns out too salty, add a bit more water or low-sodium broth to adjust the flavor. If the noodles become mushy, consider cooking them separately and stirring them in just before serving. If the soup’s thickness is not appealing, simply add more broth until it reaches your desired consistency. For a boost of nutrition, toss in extra veggies like peas or corn during the last hour of cooking.
- Reheating Instructions: Reheat on the stove or in the microwave until heated through, approximately 5 to 10 minutes depending on quantity.
- Serving Suggestions: Serve with crusty bread for dipping, pair with a side salad for a light meal, or top with fresh herbs for extra flavor.
- Recipe Variations: Add spinach or kale for a nutrition boost, replace chicken with turkey for a different flavor, or include different herbs like oregano or basil for added complexity.
- Ingredient Notes: When selecting chicken, go for good-quality breasts for tender results; thighs can be substituted for darker meat. For the best onion base, use yellow onions, though white or sweet onions can work too. Fresh, ripe garlic brings rich flavor, but pre-minced garlic can save time. You can substitute wide egg noodles with any preferred pasta, adjusting cooking time as needed. Consider fresh parsley for garnish, or swap it out for dill or cilantro if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 258
- Sugar: 3g
- Sodium: 332mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg