Crockpot Chicken Noodle Soup Recipe

Introduction

This Crockpot Chicken Noodle Soup is the perfect comfort food for chilly days or when you need a soothing meal. It combines tender chicken, fresh vegetables, and hearty egg noodles in a flavorful broth that cooks slowly to develop rich taste.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• 2 cups egg noodles
• Fresh parsley for garnish

Instructions

1. Step 1: Place the chicken breasts, chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, and dried parsley into the Crockpot. Season with salt and pepper to taste.
2. Step 2: Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and vegetables are tender.
3. Step 3: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Crockpot.
4. Step 4: Add the egg noodles to the Crockpot and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
5. Step 5: Serve the soup hot, garnished with fresh parsley.

Tips & Variations

• For extra flavor, sauté the onion and garlic before adding them to the Crockpot.
• Substitute egg noodles with gluten-free or whole wheat noodles if preferred.
• Adding a squeeze of fresh lemon juice just before serving brightens the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. Avoid adding noodles before storing to prevent them from becoming mushy; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture and flavor to the soup.

Can I prepare this soup without a Crockpot?

Absolutely. You can cook all ingredients in a large pot on the stove, simmering on low for about 1 to 1.5 hours until the chicken and vegetables are tender. Add noodles towards the end and cook until tender.

Crockpot Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

A comforting and easy Crockpot Chicken Noodle Soup featuring tender shredded chicken, fresh vegetables, and flavorful herbs slow-cooked to perfection. This hearty soup is perfect for cozy days when you want a warm, nourishing meal with minimal effort.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high) plus 20-30 minutes for noodles
• Total Time: 6 hours 35 minutes (using low setting)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein & Broth

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth

Vegetables & Aromatics

• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 garlic cloves, minced

Herbs & Seasonings

• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste

Pasta & Garnish

• 2 cups egg noodles
• Fresh parsley for garnish

Instructions

1. Combine Ingredients: Place the chicken breasts, chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, and dried parsley into the Crockpot. Season with salt and pepper according to your taste preferences.
2. Slow Cook: Cook the mixture on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. This slow cooking allows the flavors to meld and the chicken to become tender.
3. Shred Chicken: Once cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the Crockpot.
4. Add Egg Noodles: Add the egg noodles to the soup and cook on high for an additional 20 to 30 minutes until the noodles are tender but not mushy.
5. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately for a warm and comforting meal.

Notes

• You can substitute egg noodles with gluten-free noodles if desired.
• For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes to reduce liquid.
• Adding a squeeze of lemon juice at the end brightens the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to preserve noodle texture.

Keywords: chicken noodle soup, crockpot soup, slow cooker chicken soup, easy chicken noodle soup, comfort food, homemade soup