Description
Enjoy a comforting and flavorful homemade chicken noodle soup with the ease of a mini crock-pot. This small-batch recipe is perfect for a cozy lunch, especially on busy days. Let your mini slow cooker do all the work while you enjoy a hot and nourishing meal without the hassle of constant monitoring.
Ingredients
Scale
- 1 (6 oz) boneless, skinless chicken breast
- ½ cup diced carrots
- ½ cup diced celery
- 1 clove garlic, minced
- 1 cup low-sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt & pepper to taste
- ½ cup egg noodles (cooked separately)
Instructions
- Place the diced carrots, celery, garlic, and raw chicken breast into the mini crock-pot.
- Pour in the chicken broth and add thyme, parsley, salt, and pepper.
- Cover and set the mini slow cooker to low for 4-6 hours or high for 2-3 hours.
- Once the chicken is fully cooked, remove it from the pot and shred it using two forks.
- Return the shredded chicken to the crock-pot and stir to combine.
- In a separate pot, cook the egg noodles according to package instructions. Drain and add them to the soup just before serving.
- Stir, taste, and adjust seasoning if needed. Serve hot and enjoy!
Notes
- For a gluten-free version, swap the egg noodles for rice or gluten-free pasta.
- Add more vegetables like peas or corn for extra nutrition.
- If you prefer a richer broth, use bone-in chicken breast and remove the bones before shredding.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1-2 servings
- Calories: 220
- Fat: 3g
- Carbohydrates: 25g
- Protein: 22g