Crockpot Chicken Noodle Soup
A cozy and comforting slow-cooked chicken noodle soup made effortless with the crockpot. Packed with tender shredded chicken, soft carrots and celery, and slurp-worthy noodles, it’s the perfect one-pot meal on a chilly day.
Equipment
- 1 Crockpot Large slow cooker
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breasts soft and shreddable
- 1 cup chopped onion adds sweetness and depth
- 2 cups chopped carrots peeled, about 4 large carrots
- 2 cups chopped celery about 3 ribs
- 3 cloves garlic minced
- 4 sprigs fresh thyme or 1 teaspoon dried thyme or 3 sprigs rosemary
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups chicken stock or low sodium broth
- 7 ounces egg noodles about 3 cups
- fresh parsley optional, for serving
Instructions
Instructions
- Place the chicken breasts on the bottom of the crockpot.
- Add the chopped onion, carrots, celery, garlic, thyme, bay leaf, salt, and pepper evenly on top.
- Pour in the chicken stock until ingredients are just covered.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- Remove the chicken to a cutting board and shred it using two forks.
- Return the shredded chicken to the crockpot.
- Add the egg noodles and stir to combine.
- Cover and cook on high for 15-20 minutes until noodles are tender.
- Remove the bay leaf and thyme sprigs before serving. Garnish with fresh parsley if desired.
Notes
For quicker prep, use pre-chopped vegetables and pre-minced garlic. For best texture, add noodles just before serving and avoid overcooking. Soup freezes well without noodles.