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Crockpot Chicken Noodle Soup Recipe

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4 from 13 reviews

This comforting Crockpot Chicken Noodle Soup is an easy, hearty meal perfect for chilly days. Tender chicken breasts slow-cooked with fresh vegetables and herbs create a flavorful broth, combined with tender egg noodles for a satisfying homemade soup. This recipe is simple to make and serves six hungry people, making it ideal for family dinners or meal prep.

Ingredients

Chicken and Vegetables

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into coins
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced (more to taste)

Herbs and Seasonings

  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf (optional)
  • 2 teaspoons chicken bouillon (Better Than Bouillon brand recommended, optional)

Liquids and Pasta

  • 8 to 9 cups reduced sodium chicken broth
  • 8 ounces egg noodles (wide or extra wide)

Garnish

  • Chopped fresh parsley

Instructions

  1. Prepare Ingredients: Add the trimmed chicken breasts to the bottom of a 6-quart or larger slow cooker. Layer diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, salt, black pepper, and bay leaf (if using) on top of the chicken.
  2. Add Broth and Bouillon: Dollop the chicken bouillon over the vegetables and chicken, then pour in the reduced sodium chicken broth. Gently stir to combine ingredients without disturbing the layering too much.
  3. Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender and vegetables are cooked through.
  4. Shred Chicken: Remove chicken breasts from the slow cooker and place in a large mixing bowl. Shred the chicken using two forks. Discard the bay leaf if used. Return the shredded chicken to the slow cooker.
  5. Cook Egg Noodles: While the chicken is shredding, cook the egg noodles separately according to the package directions until al dente, then drain.
  6. Combine Noodles and Soup: Add the cooked egg noodles to the slow cooker and cook on LOW for an additional 5 minutes to blend flavors.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and an extra sprinkle of black pepper if desired. Serve warm.

Notes

  • Using reduced sodium chicken broth helps control the saltiness, especially if using chicken bouillon.
  • For thicker soup, reduce the amount of chicken broth slightly or add more noodles.
  • Bay leaf is optional but adds subtle depth to the broth.
  • Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
  • Reheat gently to avoid overcooking the noodles and making them mushy.
  • Vegetables can be adjusted according to preference; adding peas or green beans is a good variation.

Find it online: https://lauracooks.com/crockpot-chicken-noodle-soup-recipe/