While I enjoy cooking, it nice to be able to just throw all my ingredients in the crock pot, wait for it to do all the work and voila — dinner is served!
This chicken noodle soup recipe is no exception. The first thing you’ll want to do is put the zucchini through your spiralizer. If you don’t have a spiralizer yet, you can pick one up at any kitchenware store or online.
Once you have the zucchini noodles made, set them aside. You’ll then want to cover the bottom of your crock pot with a bit of olive oil so to make sure nothing sticks.
Next, you’ll place all of the ingredients in the pot — the chicken, the chopped up vegetables, the zucchini noodles, the spices, and the chicken broth — all of it! You can cook the soup on high, go about your day, and four hours later the soup will be done!
As far as chicken broth goes (and some of you may already know this) but I’d recommend using a low-sodium broth since many store-bought broths are filled with loads of salt.
If you’re feeling up to it, try experimenting with the ingredients. You can swap the thyme with cilantro for a tasty kick, or even try sweet potato noodles instead of zucchini.
Crock Pot Chicken Noodle Soup
- 2 chicken breasts
- 2 T olive oil
- 3 full size carrots, sliced
- 2 celery stalks, sliced
- 1 yellow onion, diced
- 2 T fresh parsley
- 2 zucchini
- 1/2 t dried thyme
- 64 oz. chicken broth
- Salt and pepper to taste
How to Make It
1. Cut ends of zucchini; place zucchini through the spiralizer to create zucchini noodles.
2. Drizzle crock pot with olive oil.
3. Place chicken in the bottom of the pot and then top with carrots, celery, zucchini noodles, thyme, chicken broth, salt, and pepper.
4. Cook on high for 4 hours.
5. Chicken should now be easy to cut. Serve noodle soup in bowls; add more salt and pepper to taste.
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