Crockpot Chicken Noodle Soup
Classic, cozy, and comforting — this Crockpot Chicken Noodle Soup is your weeknight savior. Just toss everything in the slow cooker and come home to rich, soul-soothing broth, tender chicken, and perfectly cooked noodles.
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1.5–2 pounds boneless, skinless chicken breasts or thighs thighs = richer flavor
- 8 cups low-sodium chicken broth
- 1 medium yellow onion diced
- 3 large carrots peeled and sliced
- 3 celery stalks sliced
- 4 cloves garlic minced
- 2 bay leaves
- 1 tsp dried thyme or 2 tsp fresh
- 1 tsp dried parsley or 2 tbsp fresh
- 0.5 tsp dried rosemary crushed
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 8 oz wide egg noodles about 4 cups dry
- 1 tbsp lemon juice optional but recommended
- 2 tbsp fresh parsley chopped, for garnish
- 1–2 tbsp unsalted butter or olive oil optional, for richness
Instructions
- Add onion, carrots, celery, and garlic to the crockpot. Pour in chicken broth.
- Stir in bay leaves, thyme, parsley, rosemary, salt, and pepper. Optionally add butter or olive oil.
- Add chicken pieces, ensuring they are mostly submerged in the broth.
- Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is fork-tender.
- Remove chicken and shred with two forks. Discard bay leaves.
- Return shredded chicken to crockpot. Add noodles and cook on High for 15–20 minutes until tender.
- Stir in lemon juice and garnish with parsley. Adjust salt and pepper to taste. Serve hot.
Notes
For best leftovers, store noodles separately. You can also freeze the broth, veggies, and chicken — just add fresh noodles when reheating.
Nutrition
Calories: 310kcalCarbohydrates: 25gProtein: 26gFat: 12gSaturated Fat: 3gCholesterol: 85mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 8500IUVitamin C: 6mgCalcium: 40mgIron: 2.5mg
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