Crockpot High-Protein Chicken Noodle Soup
Halal chicken thighs slow cook for 6 hours with vegetables and broth, then egg noodles and Greek yogurt go in for the last 20 minutes — 34g of protein in the most comforting soup you’ll make this season
- Prep Time: 10 mins
- Cook Time: 6 hours 20 mins
- Total Time: 6 hours 30 mins
- Yield: 5 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs (680g) halal chicken thighs, boneless skinless
3 medium carrots, sliced
3 stalks celery, sliced
1 medium onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth (halal-certified)
1 tsp dried thyme
1 tsp dried parsley
3/4 tsp salt, black pepper to taste
6 oz (170g) egg noodles (added last 20 min)
3/4 cup nonfat Greek yogurt (added last 15 min, off heat)
Fresh parsley to finish
Instructions
1. Add chicken thighs, carrots, celery, onion, garlic, broth, thyme, dried parsley, salt and pepper to the crockpot. Cook on LOW 6-7 hours or HIGH 3-4 hours until chicken is fork-tender.
2. Remove chicken, shred with two forks, return to pot.
3. Add egg noodles. Cook on HIGH 20 minutes until tender.
4. Turn off heat. Mix 2 tbsp of hot broth into the Greek yogurt to temper it, then stir into the soup.
5. Adjust seasoning, finish with fresh parsley, serve.
Notes
Always temper the Greek yogurt before adding — mix hot broth into it first to prevent curdling. Chicken thighs produce a richer broth than breast; don’t substitute. Add noodles only at the end — they absorb liquid and become mushy over a long cook. Keeps 5 days refrigerated, 3 months frozen (store noodles separately for best texture).
Find it online: https://powerecipe.com/crockpot-soup-recipes/