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Delicious Crock-Pot Chicken Carrot “Noodle” Soup!

Ingredients

  • 8 cups chicken broth/stock
  • 1 cup celery sliced
  • 1 cup yellow onion diced
  • 1 garlic clove minced
  • 3 bay leaves
  • 1/2 tsp dried thyme or 2 tsp fresh thyme
  • 2-2.5 lbs bone-in chicken breasts or 3-4 large boneless chicken breasts (bone-in creates more flavor)
  • 2.5 cups shredded thin carrot "noodles" use a mandolin, a veggie peeler, or a Spiralizer to create curly carrot "noodles" from peeled, large carrots

Instructions

  • In 4-1/2 to 6-quart slow-cooker, add broth, celery, onions, garlic, bay leaves, and thyme.
  • Then add raw chicken.
  • Cover slow cooker.
  • Cook on low 8-10 hours or high 4-5 hours.
  • Transfer cooked chicken to cutting board. Remove bay leaves from soup.
  • Add carrot "noodles" to slow-cooker; cover with lid and cook 30 additional minutes.
  • While carrot "noodles" cook, remove and discard, fat and bones from chicken; chop meat to bite size pieces.
  • Skim and remove fat from the top of the soup.
  • Stir chicken back into the soup, and serve.