Bright Lemon Crockpot Chicken Noodle Soup
A comforting bowl of homemade soup filled with tender chicken, vibrant vegetables, and a zesty lemon infusion, perfect for busy days.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups egg noodles
- 1 tablespoon olive oil For greasing the slow cooker
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cups fresh baby spinach (optional) Adds nutrition and color
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by greasing the bottom of your slow cooker with a tablespoon of olive oil.
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- On top of the chicken, layer the diced carrots, celery, and onion.
- Sprinkle the minced garlic, dried thyme, and rosemary over the vegetables.
- Gently pour the chicken broth and water over the chicken and vegetable mixture.
- Add salt and pepper according to your taste preference.
Cooking
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Once the cooking time is up, carefully remove the chicken breasts from the slow cooker.
- Use two forks to shred the chicken into bite-sized pieces before returning it to the soup.
- Stir in the egg noodles along with the juice and zest of one lemon.
- Cover the slow cooker again and cook on high for an additional 15-20 minutes or until the noodles are tender.
- Add fresh baby spinach just a few minutes before serving and stir until wilted.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy!
Notes
For variations, consider using chicken thighs, adding more vegetables, or using different noodle types to suit dietary needs. Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.