Description
This Crockpot Chicken Noodle Soup is a comforting classic made simple with the ease of a slow cooker. Filled with tender chicken, hearty vegetables, and soft egg noodles, it’s the perfect meal for chilly days or when you need something warm and nourishing. Prep it in the morning and come home to a delicious, ready-to-serve soup the whole family will love.
Ingredients
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1 ½ pounds boneless, skinless chicken breasts or thighs
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3 medium carrots, peeled and sliced
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2 celery stalks, sliced
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1 small yellow onion, diced
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3 garlic cloves, minced
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8 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon dried rosemary
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1 bay leaf
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Salt and pepper to taste
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2 cups egg noodles
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1 tablespoon lemon juice (optional)
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Fresh parsley for garnish (optional)
Instructions
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Place chicken, carrots, celery, onion, and garlic into the Crockpot.
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Pour in chicken broth and add thyme, parsley, rosemary, bay leaf, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred with two forks, and return to the pot.
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Stir in egg noodles, cover, and cook on high for 15–20 minutes until noodles are tender.
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Optional: Stir in lemon juice before serving.
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Garnish with fresh parsley and serve hot.
Notes
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Cook noodles separately if storing leftovers.
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Add extra vegetables like spinach, corn, or peas for variety.
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Substitute egg noodles with gluten-free or whole grain pasta if needed.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Freeze soup without noodles for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low)