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Healthy Crockpot Chicken Noodle Soup

Healthy Crockpot chicken noodle is hearty, warming and so comforting. It will be sure to warm you up on a chilly winter day!
Course Main Course
Cuisine American
Keyword chickennoodle, slowcooker, slowcookersoup
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 people

Ingredients

  • 3 lg. carrots, diced
  • 4 stalks celery, diced
  • 1/2 lg. white onion, diced
  • 8 cups low sodium chicken broth
  • 2 cups water, filtered
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp fresh thyme, chopped (3 sprigs)
  • 1 Tbsp. fresh rosemary, chopped (3 sprigs)
  • 1 1/2 lbs. boneless, skinless chicken breasts*
  • 2 bay leaves
  • 1 tsp. red pepper chili flakes
  • salt and pepper to taste
  • 2 medium Russet potatoes, small diced*
  • 12 oz. Wide egg noodles, dry
  • 4 cloves garlic chopped
  • 1 Tbsp. lemon juice
  • 1, 15 oz. can kidney beans, drained and rinsed

Instructions

  • In the crockpot, add chicken breasts (un-cut), diced carrots, potatoes, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 8 hours or on high for 4-6 hours.
  • Remove cooked chicken and shred using 2 forks. Add in egg noodles, lemon juice, kidney beans and shredded chicken back in. Cover again and cook 20-30 minutes longer (or until noodles are cooked). Serve warm with garlic bread! Enjoy warm.

Notes

*Chicken breasts: add them into the soup thawed, raw. 1.5lb = ~2-3 chicken breasts. 
* Russet Potatoes: you can also sub Baby red potatoes for Russets. (8-10 small baby red potatoes, diced).
Optional additions: hot sauce, 15 oz. can kidney beans
I prefer wide egg noodles, but almost any noodle works in this recipe. Noodles can be added in 30 minutes prior to eating, or you can cook them separately on the side.