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 mins
Total Time16 minutes mins
Course: Dinner, lunch
Cuisine: American
Keyword: chicken noodle soup, crock pot, crock pot soup, easy soup
Servings: 8
crockpot
measuring spoons
Wooden spoon
- 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)
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.
- 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.