Crockpot Chicken Soup
Try this Crockpot Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 7 hours
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
slow cooker
dairy free
- 6 cups chicken broth
- 1 cup water
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 medium yellow onion diced
- 3 tablespoons extra virgin olive oil
- 3-4 cloves garlic minced
- 2 cups carrots peeled and chopped
- 3 stalks celery chopped
- 1 bay leaves
- 2 cups uncooked wide egg noodles
- 11/2 lbs boneless skinless chicken breasts
- salt and freshly ground black pepper to taste (i used 1/2 teaspoon salt & 1/4 teaspoon pepper)
- 3 each potatoes
- Carbohydrate 21.7431108333333 g
- Cholesterol 1161.15994338333 mg
- Fat 193.296601189 g
- Fiber 3.18470839913686 g
- Protein 326.796842963583 g
- Saturated Fat 54.7387050025833 g
- Serving Size 1 1 (1839g)
- Sodium 1155.065078793 mg
- Sugar 18.5584024341965 g
- Trans Fat 17.1987425859167 g
- Calories 3219 calories
In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper. Cover and cook on low heat 6 – 7 hours. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.
