Here’s a comforting and easy Crockpot Chicken Noodle Soup recipe—perfect for a hands-off meal that’s rich, flavorful, and full of tender chicken and veggies.
Ingredients (Serves 6–8)
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1.5–2 lbs (700–900 g) boneless, skinless chicken breasts or thighs
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6 cups (1.4 L) chicken broth
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2 cups water
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3 medium carrots, sliced
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3 celery stalks, sliced
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1 medium onion, chopped
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3 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried parsley (or 2 tsp fresh)
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1/2 tsp dried rosemary
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Salt and pepper, to taste
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8 oz (225 g) egg noodles or your favorite pasta
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Optional: fresh parsley, chopped, for garnish
Instructions
1. Add Ingredients to Crockpot
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Place chicken, carrots, celery, onion, garlic, broth, water, thyme, parsley, rosemary, salt, and pepper into the crockpot.
2. Cook
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.
3. Shred Chicken
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Remove chicken from the crockpot and shred with two forks.
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Return shredded chicken to the pot.
4. Add Noodles
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Stir in egg noodles and cook on high for 15–20 minutes, until noodles are tender.
5. Adjust Seasoning
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Taste and add more salt, pepper, or herbs as desired.
6. Serve
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Ladle into bowls and garnish with fresh parsley if desired.
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Serve warm with bread or crackers for a cozy meal.
Tips
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For thicker soup: Remove 1 cup of broth, blend it with some veggies, then stir back in.
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Avoid mushy noodles: Add them toward the end of cooking rather than at the start.
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Vegetable variations: Add zucchini, peas, or green beans for extra nutrition.
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Make-ahead: You can cook the soup without noodles and add fresh noodles when reheating.
If you want, I can also give a “Ultra Creamy Crockpot Chicken Noodle Soup” version with cream cheese or heavy cream that makes it rich, velvety, and extra comforting—still slow-cooker friendly.