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Easy Crockpot Chicken Noodle Soup

chef Laya
This easy crockpot chicken noodle soup is a cozy and comforting meal made with tender shredded chicken, vegetables, egg noodles, herbs, and flavorful chicken broth. It is a simple slow cooker dinner that requires minimal preparation and is perfect for busy weeknights, chilly days, and family meals.

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Prepr Time 15 minutes
Cooking Time 6 hours
ToTal Time 6 hours 15 minutes
Type of plate Soup
kitchen American
Serving 6

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts.
  • 8 cups low-sodium chicken broth.
  • 3 medium carrots peeled and sliced.
  • 3 celery stalks sliced.
  • 1 medium yellow onion diced.
  • 3 garlic cloves minced.
  • 2 cups uncooked wide egg noodles.
  • 1 teaspoon dried thyme.
  • ½ teaspoon dried rosemary.
  • 1 bay leaf.
  • 1 teaspoon salt or to taste.
  • ½ teaspoon black pepper or to taste.
  • 2 tablespoons fresh parsley chopped.
  • 1 tablespoon lemon juice optional.

Instructions
 

  • Add the sliced carrots, celery, diced onion, and minced garlic to a 6-quart crockpot.
  • Place the chicken breasts over the vegetables.
  • Pour the chicken broth into the crockpot. Add the dried thyme, rosemary, bay leaf, salt, and black pepper.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  • Carefully remove the chicken from the crockpot and place it on a cutting board. Shred the chicken using two forks.
  • Remove and discard the bay leaf. Return the shredded chicken to the crockpot.
  • Add the egg noodles during the final 20–30 minutes of cooking. Cover and cook on HIGH until the noodles are tender.
  • Turn off the crockpot and stir in the fresh parsley and optional lemon juice.
  • Taste the soup and adjust the salt and black pepper as needed.
  • Ladle the crockpot chicken noodle soup into bowls and serve warm with crusty bread or crackers.

Notes

  • Add the noodles near the end of cooking to help prevent them from becoming mushy.
  • For firmer noodles, cook them separately and add them to individual bowls before serving.
  • Chicken thighs can be used instead of chicken breasts.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • If freezing the soup, freeze it without the noodles when possible for the best texture.