I have made a few different chicken noodle soups in my day and this one was possibly the easiest and the best tasting one. I love that this involves throwing the chicken in and then shredding it after it’s done cooking. You are welcome to substitute the chicken thighs with boneless skinless chicken breast if you would like, but I love using chicken thighs in the Crock Pot because they don’t dry out as fast. They are also easier to shred up and I think they add a richer flavor. This crock pot chicken noodle soup is a definite keeper for the colder months ahead. Serve with a colorful green salad and crusty bread.
Crock Pot Chicken Noodle Soup
3 large carrots, chopped
3 ribs celery, chopped
2 large yellow onion, peeled and chopped
2 slices of ginger (about 1/2 inch thick each), peeled
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 lbs boneless, skinless chicken thighs
8 cups low sodium chicken broth
1/2 cup white wine (optional, but adds a nice depth of flavor)
salt and ground pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper)
2 cups homemade style egg noodles (this is by far my favorite kind)
Add carrots, celery, onion, ginger, basil, oregano, and rosemary to Crock Pot.
Arrange chicken on top of vegetables and season with salt and pepper.
Add broth and wine.
Cook on low for 8 hours or on high for 4 hours.
Remove chicken, shred with two forks and put back into pot. Remove ginger pieces.
Add noodles and cook on high for 20-30 minutes more.
This recipe is part of our “31 days of slow cooker recipes” series. If you want to know what you’ve missed check out the recipes below.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but My Mommy Style will receive a small commission. Your support is greatly appreciated!