Description
This Crockpot Chicken Noodle Soup is the perfect comfort meal, packed with tender chicken, hearty vegetables, and flavorful broth. Simply toss everything into the slow cooker and let it work its magic. This recipe is easy, healthy, and great for busy weeknights or a cozy weekend dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low-sodium)
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 8 oz egg noodles
- 1 tbsp olive oil (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in the crockpot.
- Add the carrots, celery, onion, garlic, bay leaf, thyme, and parsley. Season with salt and pepper.
- Pour the chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.
- Add the egg noodles to the soup and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can use rotisserie chicken to save time—just add it in during the last 30 minutes of cooking with the noodles.
- For extra flavor, sauté the onions, garlic, and celery in olive oil before adding them to the crockpot.
- Store leftovers in an airtight container in the fridge for up to 3 days.