Crockpot Chicken Noodle Soup Recipe
Crockpot chicken noodle soup is a comforting dish where tender chicken, vegetables, and herbs are slow-cooked in a flavorful broth. The addition of egg noodles at the end creates a rich and hearty meal that's perfect for cozy evenings.
Equipment
- 6-quart or larger slow cooker
- Large mixing bowl
- Fork
- Ladle
- Knife
Ingredients
- 1 large yellow onion diced
- 2 ribs celery sliced
- 3 large carrots peeled and sliced into coins
- 1 bay leaf optional
- 1½ lbs boneless skinless chicken breasts
- 8 oz egg noodles wide or extra wide
- 9 cups reduced sodium chicken broth
- 2 tsp chicken bouillon I use Better Than Bouillon brand, optional
- chopped fresh parsley for garnish
- ¼ tsp black pepper
- ½ tsp dried rosemary
- ½ tsp kosher salt
- ½ tsp dried thyme leaves
- 3 cloves garlic minced, more to taste
Instructions
- Place trimmed chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Add chopped onion, carrots, celery, garlic, dried thyme, rosemary, salt, pepper, and bay leaf (optional).
- Spoon chicken base over the ingredients, then pour in chicken broth.
- Stir gently to combine, then cover the slow cooker.
- Set the cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
- Once the chicken is cooked, remove it from the slow cooker and place it in a mixing bowl.
- Shred the chicken with a fork, then discard the bay leaf (if used).
- Return the shredded chicken to the slow cooker.
- Cook the egg noodles al dente according to package instructions.
- Add the cooked noodles to the soup, cooking on LOW for an additional 5 minutes.
- Serve with minced parsley and black pepper.
Notes
- You can swap chicken breasts for thighs for a richer flavor.
- Use fresh herbs instead of dried ones for a more vibrant taste.
- For a creamier version, add a splash of heavy cream or half-and-half.