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! Tender chicken, slurpable noodles, and a broth so good you’ll drink it straight from the bowl!
Servings: 8 servings
Calories: 270kcal
Ingredients
- 8 cups Swanson Chicken Broth (64 oz.)
- 3 cups Rotisserie Chicken cooked and shredded* (see notes)
- ⅓ pound Linguine Noodles broken into quarters (approx. 5 ounces)
- 1 cup Yellow Onion finely chopped (about 1 med. onion)
- 1 cup Carrots peeled and very thinly sliced (about 3 med. carrots)
- ½ cup Celery very thinly sliced (about 1.5 stalks)
- 1 tablespoon Butter melted
- 3 Bay Leaves
- ½ teaspoon dried Thyme Leaves
- 1 teaspoon Pepper (I used freshly ground pepper)
- Salt optional, add 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.
- How To Store: Your leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. Or you can freeze them for up to 3 months.
- 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.
Nutrition
Calories: 270kcal | Carbohydrates: 20g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.004g | Cholesterol: 90mg | Sodium: 1502mg | Potassium: 183mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2711IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
