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Crockpot Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup is comfort in a bowl. This simple meal, loaded with tender chicken, vegetables, and egg noodles, is perfect for a cozy weeknight dinner.
Prep Time16 minutes
Total Time16 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: chicken noodle soup, crock pot, crock pot soup, easy soup
Servings: 8

Equipment

  • crockpot
  • measuring spoons
  • Wooden spoon

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast or thighs
  • 8 cups chicken broth (low sodium preferred)
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • salt and pepper to taste
  • 2 cups wide egg noodles
  • fresh parsley, chopped (optional, for garnish)

Instructions

  • Add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, and bay leaf to the crockpot. Season with salt and pepper.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender
  • Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
  • Stir in the egg noodles and cook on HIGH for an additional 20-30 minutes, or until the noodles are tender.
  • Remove the bay leaf, garnish with fresh parsley if desired, and serve hot.

Video

Notes

- For a richer flavor, use bone-in chicken thighs and remove the bones before shredding the meat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- If preparing ahead of time, cook the noodles separately and add them just before serving to prevent them from getting soggy.
- Feel free to adjust the seasonings to your taste or add a pinch of cayenne for a slight kick.