Description
This comforting Crockpot Chicken Noodle Soup is a hearty and satisfying meal that’s perfect for chilly days. With tender chicken, flavorful vegetables, and egg noodles in a savory broth, this easy-to-make soup is a family favorite.
Ingredients
Scale
Chicken Noodle Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 6 ounces egg noodles
- 1 tablespoon lemon juice (optional)
Garnish:
- Fresh parsley
Instructions
- Add Ingredients to Crockpot: Place chicken, broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the crockpot.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is cooked through and vegetables are tender.
- Shred Chicken: Remove chicken, shred with forks, and return to crockpot.
- Add Noodles: Add egg noodles and cook on high for 20–25 minutes until tender.
- Season and Serve: Stir in lemon juice, adjust seasoning, remove bay leaf, and garnish with parsley before serving.
Notes
- For a gluten-free version, use gluten-free noodles.
- If you prefer a thicker soup, reduce broth by 1 cup.
- Add red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
