Crockpot Chicken Noodle Soup
Warm, cozy, and wildly comforting, this Crockpot Chicken Noodle Soup is the no-fuss classic that practically cooks itself. Packed with tender chicken, fresh veggies, and slurp-worthy noodles, it’s a rainy day essential—and a busy weeknight hero.
Equipment
- Crockpot
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts or chicken thighs
- 2 carrots sliced
- 2 stalks celery chopped
- 1 onion chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 tsp dried thyme
- salt and pepper to taste
- 6 cups chicken broth or chicken stock
Finishing Touches
- 3 cups egg noodles
- 1 lemon juice only, optional
Instructions
- Set the crockpot to low or high, depending on your schedule.
- Add chicken, carrots, celery, onion, garlic, bay leaves, thyme, salt, pepper, and broth to cover.
- Cover and cook—4 hours on high or 6–8 hours on low—until the chicken is cooked through.
- Remove bay leaves. Shred the chicken directly in the crockpot using two forks.
- Add egg noodles. Cook for an additional 20–30 minutes until noodles are tender.
- Stir in lemon juice before serving, if using. Taste and adjust seasoning as needed.
Notes
Use frozen chicken—just add an extra hour to cook time. To avoid soggy noodles, only add them at the end. Customize with spinach, sweet potato, or different herbs. For freezing, leave out noodles and add fresh when reheating. Add smoked paprika or parsley for a flavor boost!
Nutrition
Calories: 290kcalCarbohydrates: 25gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 860mgPotassium: 580mgFiber: 3gSugar: 3gVitamin A: 6200IUVitamin C: 5mgCalcium: 40mgIron: 2.2mg
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