Description
A comforting and hearty chicken soup made in a crockpot, perfect for chilly days.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups egg noodles (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large crockpot, add the olive oil, diced onion, and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Add the chicken breasts, chicken broth, carrots, celery, thyme, oregano, bay leaf, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup.
- If using egg noodles, add them to the crockpot and cook on high for an additional 20-30 minutes until the noodles are tender.
- Taste and adjust seasoning if needed. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier soup, stir in 1 cup of heavy cream or half-and-half during the last 30 minutes of cooking.
- Add your favorite vegetables such as corn or green beans for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg