Discover the ultimate flavor in this fast Crockpot Chicken Noodle Soup Perfect for cozy nights or busy daysenjoy a hearty bowl tonight

Scale

1.5 lbs Chicken breasts (Boneless thighs can be used as a substitute)

2 large Carrots, sliced (Parsnips can be used as a substitute)

2 stalks Celery, diced (Fennel can be used as a substitute)

1 large Onion, chopped (Shallots can be used as a substitute)

6 cups Chicken broth (Vegetable broth can be used as a substitute)

2 cups No-boil egg noodles (Gluten-free noodles can be used as a substitute)

2 tsp Thyme, dry (Herbes de Provence can be used as a substitute)

Salt and pepper to taste (Low-sodium options can be used)

1 can (13.5 oz) Coconut milk (Regular milk can be used as a substitute)

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Prepare the Ingredients: Start by chopping all your vegetables and setting them aside. This will make the cooking process faster.

Add to the Crockpot: Place the chicken breasts at the bottom of the Crockpot and layer the chopped onions, carrots, celery, and garlic on top.

Pour in the Broth: Add the chicken broth, thyme, salt, and pepper. Stir to combine the ingredients gently.

Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.

Shred the Chicken: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the broth.

Add Noodles: Stir in the noodles and coconut milk, cover, and cook for an additional 30 minutes on high, or until noodles are cooked through.

Serve: Taste and adjust the seasoning if needed. Ladle your soup into bowls and enjoy the warmth and comfort it brings!