Description
This Crockpot Chicken Noodle Soup is a cozy, hearty, and nourishing slow-cooked meal made with tender chicken, carrots, celery, onion, and egg noodles simmered in a flavorful broth. It’s the perfect comfort food for cold days, busy weeknights, or when you’re feeling under the weather.
Ingredients
- 1.5–2 lbs chicken breasts or thighs (boneless or bone-in)
- 2–3 carrots, peeled and sliced
- 2–3 stalks celery, chopped
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 6–8 cups low sodium chicken broth
- 2 cups egg noodles (add at end)
- Salt and pepper, to taste
- 2 tbsp fresh herbs (thyme, parsley, bay leaf)
- 1 tbsp lemon juice (optional)
Instructions
1. Place chopped carrots, celery, and onion at the bottom of your Crockpot.
2. Add the chicken (trimmed of excess fat), garlic, and herbs on top of the vegetables.
3. Pour chicken broth over all ingredients, ensuring everything is submerged. Season lightly with salt and pepper.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked.
5. Remove chicken from Crockpot, shred with two forks, then return it to the soup.
6. About 30 minutes before serving, stir in egg noodles and continue cooking until tender.
7. Adjust salt and pepper to taste. Add lemon juice for brightness, if desired.
8. Serve hot, garnished with fresh herbs if desired.
Notes
Use bone-in thighs for a richer broth, or mix with chicken breasts for leaner texture.
Add noodles at the end to prevent sogginess.
Stir in lemon juice or fresh herbs before serving for added brightness.
Store noodles separately when freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 312
- Sugar: 5g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg