Crockpot Chicken Noodle Soup
This easy Crockpot Chicken Noodle Soup is the massive upgrade you've been looking for! It has everything you want in a fresh homemade soup, but made the easiest way possible... thanks to a flavorful rotisserie chicken shortcut! With fresh herbs and savory veggies, it delivers spoonful after spoonful of pure cozy comfort!
Servings: 8
Ingredients
- 8 cups Swanson Chicken Broth (64 oz.)
- 3 cups cooked Rotisserie Chicken shredded* (see notes)
- ⅓ pound Linguine Noodles broken into quarters (approx. 5 ounces)
- 1 cup finely chopped Yellow Onion (about 1 med. onion)
- 1 cup peeled and very thinly sliced Carrots (about 3 med. carrots)
- ½ cup very thinly sliced Celery (about 1.5 stalks)
- 1 tablespoon Butter melted
- 3 Bay Leaves
- ½ teaspoon dried Thyme Leaves
- 1 teaspoon Pepper (I used freshly ground pepper)
- optional: add Salt to taste
Instructions
- Gather your ingredients.
- Add all ingredients {except noodes} to 6 – 7 quart Crockpot and stir well.
- Cook on HIGH for 3 1/2 hours, or LOW for 7 hours, stirring 1-2 times.
- Add uncooked Linguine Noodles to Crock Pot, stir and cook on HIGH for 45 more minutes.
- Remove Bay Leaves, Stir, and Serve. ENJOY!
Notes
- *Rotisserie Chicken Tip: For best flavor, use as much dark meat as possible.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
