Ingredients
- 1 – 1 ½ pounds boneless, skinless chicken breasts (excess fat removed)
- 1 medium to large yellow onion (chopped)
- 3 large carrots (peeled and cut into rounds)
- 2 stalks celery (sliced)
- 3 to 4 cloves garlic (chopped)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken-flavored Better Than Bouillon
- 8 to 9 cups reduced sodium chicken stock
- 8 ounces egg noodles (wide or extra wide)
- Minced fresh parsley (for garnish)
- Additional salt and pepper (to taste)
Instructions
- Layer the ingredients: Start by placing the chicken breasts at the bottom of the crockpot. Then, add your chopped onions, carrots, celery, and garlic on top. Sprinkle with thyme, rosemary, salt, and pepper. Don’t forget the bay leaf if you’re using it—it adds a subtle, earthy flavor.
Pro tip: Always trim the excess fat off your chicken breasts before adding them. It makes for a cleaner, less greasy broth.
- Add the flavor: Dollop the Better Than Bouillon over the top of the veggies and chicken. Then, pour in your chicken broth. Gently stir everything together to mix the flavors. Set your crockpot on low for 6-8 hours, or high for 3-4 hours, and let it do its thing.
- Shred the chicken: Once the time’s up, use tongs to remove the chicken to a large bowl. Shred it with two forks (or the hand mixer if you want to make things quicker). Discard the bay leaf, and return the shredded chicken to the crockpot.
- Add the noodles: Stir in your egg noodles and cook on low for another 10-15 minutes, or until they’re tender. Keep an eye on them—you don’t want them to get too soft.
Mistake to avoid: The noodles can soak up a lot of liquid, so if you find your soup getting too thick, add a bit more broth to loosen it up.
- Final touches: Taste the soup and adjust the seasoning with extra salt and pepper if needed. Garnish with fresh parsley and serve!
Notes
If you’re lucky enough to have leftovers, they store beautifully. I always let the soup cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. If you plan on keeping it longer, you can freeze it for up to 3 months. Just be aware that the noodles might get a little soft after freezing—if that’s a concern, you can freeze the soup without the noodles and cook them fresh when reheating.
When reheating, I suggest warming the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, just add a little water or broth to thin it out to your liking.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
- Category: Lunch