Homemade Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup is the ultimate homemade comfort food classic—hearty, nourishing, and easy to prepare in your slow cooker. With tender chicken, fresh vegetables, and flavorful broth, this set-it-and-forget-it recipe is perfect for busy weeknights, cozy dinners, or cold days.
Ingredients
- 1 ½ lbs chicken breasts or thighs boneless, skinless or bone-in
- 3 carrots sliced
- 3 celery stalks sliced
- 1 medium onion diced
- 3 garlic cloves minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried parsley plus extra for garnish
- 8 oz egg noodles
- Salt and black pepper to taste
- 1 tbsp olive oil optional, for richer flavor
- Optional add-ins: 1 cup peas corn, or green beans; squeeze of lemon juice
Instructions
- Assemble Ingredients: Place chicken in the crockpot. Add carrots, celery, onion, garlic, broth, herbs, bay leaves, salt, and pepper.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred Chicken: Remove chicken, shred with a fork, and return to the pot.
- Add Noodles: Stir in egg noodles and cook for 20–30 minutes, until noodles are tender.
- Finish & Serve: Adjust seasoning, stir in fresh parsley or lemon juice if desired, and serve hot with bread or crackers.
Notes
- For richer broth, use chicken thighs or bone-in cuts.
- Add noodles near the end to prevent them from becoming mushy.
- Store noodles separately if planning for leftovers.
- To make creamy, stir in ½ cup cream or milk at the end.
- For gluten-free, swap noodles with GF pasta, rice, or quinoa.