Description
A comforting and easy Crockpot Chicken Noodle Soup recipe made with tender chicken, vegetables, and noodles, perfect for a weeknight meal.
Ingredients
- 1.5 – 2 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped yellow onion (about 1 small)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 4 ounces (about 2 cups) egg noodles (medium or wide)
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
- Place chicken breasts/thighs in the bottom of a 6-quart (or larger) slow cooker.
- Add chopped carrots, celery, onion, minced garlic, dried thyme, dried rosemary, and bay leaf to the slow cooker.
- Pour chicken broth over all ingredients. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
- Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
- Return the shredded chicken to the slow cooker.
- Add the egg noodles to the slow cooker. Increase heat to high (if not already there) and cook for an additional 15-20 minutes, or until the noodles are tender.
- Taste the soup and adjust seasonings as needed.
- Ladle into bowls and garnish with fresh chopped parsley if desired. Serve hot.
Notes
- For a richer flavor, you can use bone-in, skin-on chicken pieces, but be sure to remove the skin and bones before shredding.
- If you prefer a thicker soup, you can mash some of the cooked vegetables against the side of the slow cooker before adding the noodles, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 10 minutes of cooking.
- This soup can be made ahead of time and reheated. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.