Description
This Crockpot Chicken Noodle Soup is a comforting, hearty meal made with tender chicken, vegetables, and egg noodles. Perfect for chilly days or when you’re feeling under the weather, it’s a set-it-and-forget-it recipe your whole family will love.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 8 cups (2 L) chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups (120 g) egg noodles (or your favorite pasta)
- 1 tbsp lemon juice (optional, for added brightness)
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Add Ingredients to the Crockpot:
- Place the chicken breasts or thighs in the bottom of the crockpot.
- Add the carrots, celery, onion, garlic, parsley, thyme, bay leaf, and a pinch of salt and pepper.
- Pour in the chicken broth, ensuring everything is submerged.
2. Cook the Soup:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
3. Shred the Chicken:
- Remove the chicken from the crockpot and shred it using two forks. Discard the bay leaf.
4. Cook the Noodles:
- Return the shredded chicken to the crockpot. Stir in the egg noodles and cook on HIGH for an additional 15-20 minutes, or until the noodles are tender.
5. Adjust and Serve:
- Stir in the lemon juice (if using) for a bright, fresh flavor. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
- For a richer soup, use chicken thighs instead of breasts.
- Substitute egg noodles with gluten-free pasta or rice for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- If freezing, omit the noodles and add them fresh when reheating.