Description
This classic crockpot chicken noodle soup is comfort in a bowl! Tender chicken, hearty vegetables, and perfectly cooked noodles swim in a rich, flavorful broth. It’s the ultimate set-it-and-forget-it meal that fills your home with the most incredible aroma. Perfect for chilly days, busy weeknights, or whenever you need a warm hug in a bowl.
Ingredients
Scale
For the Soup:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 8 ounces egg noodles (about 3 cups)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Prep the vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Place them in the bottom of your crockpot.
- Add the chicken: Place the chicken breasts or thighs on top of the vegetables.
- Pour in the broth and seasonings: Add the chicken broth, bay leaves, thyme, parsley, rosemary, salt, and pepper to the crockpot. Stir gently to combine the seasonings.
- Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
- Add the noodles: Increase the heat to HIGH and add the egg noodles. Cook for 20-30 minutes, stirring occasionally, until the noodles are tender.
- Final touches: Remove the bay leaves. Taste and adjust salt and pepper as needed. Stir in lemon juice if using for extra brightness.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Notes
- Noodle tip: For best texture, cook noodles separately according to package directions and add them to individual bowls when serving. This prevents them from getting mushy in leftovers.
- Meat options: Chicken thighs stay more moist than breasts. You can also use a whole rotisserie chicken—just shred the meat and add it during the last hour.
- Vegetable variations: Add peas, corn, green beans, or chopped spinach during the last 30 minutes of cooking.
- Make it creamy: Stir in ½ cup heavy cream or half-and-half during the last 30 minutes for a creamy version.
- Thickening: If you prefer a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the soup during the last 30 minutes.
- Storage: Store soup and noodles separately if possible. Noodles absorb liquid and become mushy when stored together.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (on LOW) or 3-4 hours (on HIGH)
- Category: Soup, Main Dish
- Method: Slow Cooker/Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 245
- Sugar: 4g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
