Classic Crockpot Chicken Noodle Soup
A comforting slow-cooked chicken noodle soup made easy in the crockpot. Perfect for chilly days or meal prep!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 large yellow onion chopped
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- salt and black pepper
- 4 oz uncooked egg noodles
- 0.25 cup fresh parsley chopped
Instructions
- Step 1: Place the chicken breasts at the bottom of a 6-quart slow cooker.
- Step 2: Add chopped onion, carrots, celery, and minced garlic over the chicken.
- Step 3: Pour chicken broth over the vegetables. Add dried thyme, bay leaf, salt, and black pepper.
- Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender.
- Step 5: Remove chicken, shred with two forks, and return it to the slow cooker. Discard the bay leaf.
- Step 6: Add uncooked egg noodles and chopped parsley. Stir to combine.
- Step 7: Cover and cook on high for 20-30 minutes until noodles are tender.
- Step 8: Taste and adjust seasonings before serving.
Notes
You can use chicken thighs instead of breasts for extra flavor. Optional additions include peas or corn added during the last 30 minutes. Soup stores up to 4 days in the refrigerator; add extra broth when reheating as noodles may absorb liquid.
