Description

This comforting Crockpot Chicken Noodle Soup is the perfect set-it-and-forget-it meal for busy days. Loaded with tender chicken, hearty vegetables, and flavorful noodles, this classic soup comes together effortlessly in your slow cooker. Warm, nourishing, and family-friendly, it’s ideal for chilly evenings or when you just need a hug in a bowl.

Ingredients

Units Scale

For the Soup Base

1 1/2 lbs boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp black pepper
1 tsp kosher salt (more to taste)

To Finish

2 cups egg noodles
1 tbsp fresh lemon juice (optional)
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Measure out the dried herbs and seasonings.
Layer in the Crockpot: Place the chicken breasts or thighs in the bottom of your crockpot. Add carrots, celery, onion, garlic, bay leaves, dried thyme, parsley, rosemary, salt, and pepper on top. Pour in the chicken broth to cover.
Cook the Soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
Shred the Chicken: Remove the cooked chicken from the crockpot to a plate, shred it with two forks, then return the shredded chicken to the soup.
Add Noodles: Stir in the egg noodles. Cover and cook on high for an additional 10–15 minutes, or until the noodles are tender but not mushy.
Finish and Serve: Stir in lemon juice for brightness if desired. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Notes

Egg noodles can absorb a lot of liquid; if reheating leftovers, add a splash of extra broth.
For a gluten-free version, use gluten-free noodles.
Swap in chicken thighs for even richer flavor and texture.
Vegetables can be customized; add peas or corn for extra color and nutrition.
Lemon juice brightens flavor but is optional.

Nutrition

Serving Size: 1 1/2 cups
Calories: 220
Sugar: 4g
Sodium: 670mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 21g
Cholesterol: 65mg