Imagine coming home to a kitchen filled with the most irresistible aroma of a slow-cooked, hearty soup that promises to chase away any chill and comfort your soul! This Crock Pot Chicken Noodle Vegetable Soup is not just a meal; it's a warm hug in a bowl that transforms ordinary ingredients into a extraordinary culinary experience. Whether you're battling a cold, craving home-style cooking, or simply want to impress your family with minimal effort, this recipe is your secret weapon to creating a delicious, nutritious meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 tsp garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing all your vegetables. Wash and peel the carrots, then chop them into small, bite-sized pieces. Clean the celery stalks and chop them into similar-sized pieces. Peel and chop the onion into small dice. Set all the chopped vegetables aside.
- In a large crock pot, add the 1 lb of boneless chicken breasts. Make sure they are evenly placed at the bottom of the pot.
- Pour in the 4 cups of chicken broth over the chicken breasts. This will provide the base for your soup and keep the chicken moist during cooking.
- Add the chopped carrots, celery, and onion to the crock pot. Spread them evenly over the chicken and broth.
- Sprinkle 1 tsp of minced garlic over the top of the vegetables. This will add a nice flavor to the soup.
- Season the mixture with salt and pepper to taste. Remember that you can always adjust the seasoning later, so it's best to start with a little and add more if needed.
- Cover the crock pot with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld and the chicken to become tender.
- After 6 hours, check the chicken for doneness. It should be fully cooked and easy to shred. Remove the chicken breasts from the crock pot and place them on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the crock pot.
- Add the 2 cups of egg noodles to the soup. Stir everything together to combine the ingredients well.
- Cover the crock pot again and cook on low for an additional 30 minutes, or until the egg noodles are cooked through and tender.
- Once the noodles are cooked, give the soup a final stir and taste it. Adjust the seasoning with more salt and pepper if necessary.
- Serve the soup hot in bowls, garnished with fresh herbs if desired. Enjoy your comforting crock pot chicken noodle vegetable soup!
Tips
- Vegetable Prep Matters: Chop your vegetables into uniform, bite-sized pieces to ensure even cooking and a consistent texture throughout the soup.
- Chicken Selection: Use fresh, boneless chicken breasts for the best flavor and easiest shredding. If possible, opt for organic or free-range chicken for enhanced taste.
- Broth Boost: For an extra flavor punch, consider using homemade chicken broth or adding a splash of white wine to the broth for depth.
- Noodle Timing: Add egg noodles only in the last 30 minutes of cooking to prevent them from becoming mushy and overcooked.
- Seasoning Secrets: Don't be afraid to experiment with herbs like thyme, rosemary, or parsley to customize the flavor profile.
- Make-Ahead Magic: This soup freezes beautifully! Store in airtight containers for up to 3 months for a quick and easy future meal.
- Serving Suggestions: Serve with a side of crusty bread or crackers for a complete and satisfying meal that everyone will love!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 70mg
