The BEST Crockpot Chicken Noodle Soup | NO Dry Chicken OR Undercooked Veggies 🙅‍♀️

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spiralized vegetables

Zucchini noodles reduce carbs while maintaining texture.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth is often cheaper and can be made at home.

Chop up the celery, carrots, and onions.

Add about 2 tablespoons of water to the bowl with the chopped vegetables.

Cover the bowl with saran wrap, ensuring there are no holes.

Microwave the covered bowl for about 2 minutes to par cook the vegetables.

Carefully remove the bowl from the microwave using pot holders. Taste the vegetables; they should be firm but not raw.

If the vegetables still taste raw, microwave them for another 1 to 2 minutes.

Add the par-cooked vegetables to the crock pot.

Add 1 pound of boneless skinless chicken breasts to the crock pot.

Add bay leaves, kosher salt, black pepper, and garlic powder to the crock pot.

Pour in chicken broth and stir the mixture in the crock pot.

Cover the crock pot and cook on low for 5 to 6 hours or high for 2 to 3 hours.

Once the chicken is cooked through, remove it from the crock pot and shred it.

Add the shredded chicken back into the crock pot.

Add 2 cups of egg noodles to the crock pot and stir.

Cover the crock pot and cook for 30 to 45 minutes, depending on your preferred noodle texture.

Garnish with fresh parsley if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens