Homemade Chicken Noodle Soup (Crockpot Recipe)
Servings: 6
Calories: 451kcal
No chicken soup recipe is easier than this Slow Cooker Chicken Noodle Soup! Throw everything together and let the crockpot do the work for you.
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Ingredients
- 1 cooked rotisserie chicken
- 1 cup carrots , sliced
- 1 medium yellow onion , chopped
- 1 garlic clove , minced
- 3 thyme sprigs
- 2 bay leaves
- 9 cups chicken broth
- 1 cup celery , sliced
- 1 cup frozen green beans
- 1 tablespoon lemon juice
- 1/2 teaspoon white pepper
- 8 ounces wide egg noodles
Instructions
- Shred all chicken, white and dark meat, off of cooked rotisserie chicken. Add to slow cooker.
- Combine carrots, onion, garlic, whole thyme sprigs, bay leaves and chicken broth with chicken. Set slow cooker to low for 2 hours.
- Add celery, green beans, lemon juice, white pepper and egg noodles. Cook for an additional 20-25 minutes, or until pasta is cooked.
- Serve immediately.
- If you've tried this recipe, come back and let us know how it was.
Notes
How to Make It In the Instant Pot:
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Set your Instant Pot to the saute function, add butter. When melted, add carrots, yellow onion and garlic. Saute for 2-3 minutes or until they start to soften.
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Add thyme, bay leaves, chicken broth and chicken to the pot.
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Use manual high pressure for 15 minutes. It will take a while to build because there is so much in the pot.
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Remove the chicken pieces from the soup and shred with two forks.
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Add frozen green beans, celery and egg noodles to the soup and set the Instant Pot to the saute setting again.
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Cook for another 6 minutes uncovered, or until the noodles are cooked.
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Lastly, taste and season with white pepper, Kosher salt and lemon juice.
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Serve immediately.
Nutrition
Calories: 451kcal | Carbohydrates: 33g | Protein: 47g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 152mg | Sodium: 1447mg | Potassium: 879mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3752IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 4mg
