Crockpot Chicken Noodle Soup
This crockpot chicken noodle soup is a warm, soothing classic made effortlessly in your slow cooker — perfect for busy nights, cold days, or when you just need comfort in a bowl.
Equipment
- Crockpot
- Knife
- Cutting board
- Forks
Ingredients
Base Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 3 medium carrots sliced
- 2 stalks celery chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- 8 oz wide egg noodles
- salt and pepper to taste
Instructions
- Wash and chop the carrots, celery, and onion into bite-sized pieces to ensure even cooking.
- Place chicken, vegetables, broth, garlic, bay leaves, thyme, parsley, salt, and pepper into your crockpot. Stir lightly to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked and vegetables are tender.
- Remove chicken from the crockpot, shred with two forks, and return it to the pot.
- Stir in the egg noodles and make sure they are submerged. Cook on low for 20–25 minutes until noodles are tender.
- Taste and adjust the seasoning. Add more salt, pepper, or a dash of garlic powder if needed.
- For brightness, stir in fresh parsley or a squeeze of lemon juice before serving. Serve warm with bread or crackers.
Notes
For best results when freezing, omit noodles and add fresh ones upon reheating. This prevents sogginess and preserves texture.
Nutrition
Calories: 310kcalCarbohydrates: 24gProtein: 28gFat: 10gSaturated Fat: 2gCholesterol: 75mgSodium: 820mgPotassium: 640mgFiber: 3gSugar: 5gVitamin A: 6200IUVitamin C: 6mgCalcium: 50mgIron: 2.1mg
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