Homemade Chicken Noodle Soup Crockpot
This crockpot chicken noodle soup is comfort food made simple. With tender shredded chicken, hearty vegetables, and flavorful broth, it simmers low and slow while you go about your day. A nourishing, freezer-friendly recipe that tastes like home in every bowl.
Equipment
- Crockpot
- Cutting board
- Chef's Knife
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts or thighs boneless, skinless
- 8 cups chicken broth low-sodium preferred
- 3 carrots sliced
- 3 celery stalks sliced
- 1 onion chopped
- 3 cloves garlic minced
- 3 cups egg noodles wide
Flavorings
- 1 bay leaf
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 2 tbsp fresh parsley chopped, for serving
- 1 tbsp olive oil optional, to finish
- salt and pepper to taste
Instructions
- Chop carrots, celery, and onion into even pieces. Mince the garlic.
- Season the chicken with salt and pepper.
- Layer chicken, vegetables, garlic, broth, bay leaf, and thyme into the crockpot.
- Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in egg noodles and cook for 15–20 minutes, until tender.
- Finish with fresh parsley, a swirl of olive oil, and cracked black pepper. Serve hot.
Notes
For best freezer results, freeze the soup without noodles and add fresh pasta when reheating. A squeeze of lemon juice before serving brightens the flavors beautifully.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 28gFat: 9gSaturated Fat: 2gCholesterol: 85mgSodium: 680mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 7200IUVitamin C: 12mgCalcium: 60mgIron: 2.5mg
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