Description
This comforting Crockpot Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and egg noodles in a flavorful broth. Slow-cooked to perfection, this classic soup is perfect for chilly days or anytime you crave a warm, hearty meal.
Ingredients
Scale
Soup Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced (more to taste)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (Better Than Bouillon brand recommended, optional)
- 8 to 9 cups reduced sodium chicken broth
Noodles & Garnish
- 8 ounces egg noodles (wide or extra wide)
- Chopped fresh parsley for garnish
Instructions
- Prepare Slow Cooker Base: Place the trimmed chicken breasts at the bottom of a 6 quart or larger slow cooker. Top with diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
- Add Broth and Bouillon: Dollop the chicken bouillon over the top, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients in the slow cooker. Cover with the lid.
- Slow Cook the Soup: Cook on LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours until the chicken is fully cooked and vegetables are tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker into a large mixing bowl. Discard the bay leaf if used. Shred the chicken finely using two forks, then return the shredded chicken back to the slow cooker.
- Cook Egg Noodles: While the chicken cooks, prepare the egg noodles al dente following the package instructions. Drain the noodles thoroughly when done.
- Combine Noodles and Finish Cooking: Add the cooked egg noodles to the slow cooker. Cook on LOW for an additional 5 minutes to allow the flavors to marry.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of black pepper. Serve warm and enjoy!
Notes
- You can omit the chicken bouillon and bay leaf if you prefer a simpler flavor.
- For thicker soup, reduce the broth slightly or add less broth.
- Feel free to swap egg noodles for gluten-free noodles if needed.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.
- To enhance flavor, add a squeeze of lemon juice or a dash of hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH plus 10 minutes for noodles
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: chicken noodle soup, crockpot soup, slow cooker chicken, comforting soup, easy chicken soup
