Crockpot Chicken and Noodle Kale Soup
Cozy crockpot chicken noodle soup loaded with tender chicken thighs, veggies, kale, and bone broth. Just layer everything in the slow cooker and stir in the noodles at the end!
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 bunch kale, stems removed and leaves chopped
- 2 lb boneless, skinless chicken thighs, (can sub in chicken breast)
- 3/4 tsp sea salt
- 1/2 tsp pepper
- 6 cups chicken bone broth
- 9 oz egg noodles
Instructions
- Layer the crockpot. In the bottom of your crockpot, layer onions, carrots, celery, garlic, and kale. Season chicken thighs with sea salt and pepper then lay them on top. Pour chicken broth onto the rest of the ingredients in the crockpot. Cook on low for 6-8 hours.
- Shred the chicken. After 6-8 hours, turn the crockpot heat to high. Using forks or kitchen tongs, lightly shred the chicken (you can remove the thighs as well and shred them outside the crockpot). This should be easy since they have cooked so long.
- Cook the noodles. Stir in the noodles, place the lid back on, and allow the noodles to cook and soften for about 30 minutes. Enjoy this healthy flavorful meal!
Nutrition
Calories: 383kcal, Carbohydrates: 36g, Protein: 38g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 184mg, Sodium: 1334mg, Potassium: 693mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5636IU, Vitamin C: 23mg, Calcium: 107mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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