Crockpot Chicken Noodle Soup is the ultimate comfort food, offering a warm, nourishing bowl of tender chicken, hearty vegetables, and flavorful broth. This easy, hands-off recipe allows the slow cooker to do all the work, gently simmering the ingredients together until the chicken is fall-apart tender and the flavors are perfectly melded. By adding egg noodles toward the end, you’ll have a wholesome, satisfying soup that’s ideal for cold days or whenever you need a cozy meal. It’s a family favorite that’s perfect for busy weeknights or lazy weekends.
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 4 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the slow cooker: Place the chicken breasts (or thighs), carrots, celery, onion, garlic, bay leaf, thyme, and parsley in the crockpot. Pour in the chicken broth, and season with salt and pepper.
- Cook the soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred the chicken: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Add the noodles: Add the egg noodles to the crockpot, cover, and cook on high for an additional 15-20 minutes until the noodles are tender.
- Serve: Remove the bay leaf and taste the soup, adjusting the seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.
Enjoy this cozy, flavorful Crockpot Chicken Noodle Soup for a heartwarming meal that’s perfect for any day of the week!