Description
This comforting Crockpot Chicken Noodle Soup is a hearty and flavorful meal perfect for busy days. Made with tender chicken breasts, fresh vegetables, and egg noodles slow-cooked to perfection, this easy dump-and-go recipe delivers classic homemade taste with minimal effort.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless skinless chicken breasts
- 8 cups chicken stock (or low sodium chicken broth)
Vegetables and Herbs
- 1 cup chopped onion
- 4 large carrots (peeled and chopped, about 2 cups)
- 3 ribs celery (chopped, about 2 cups)
- 3 cloves garlic (minced)
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary)
- 1 bay leaf
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 7 ounces egg noodles (about 3 cups)
Optional
- Fresh parsley (for serving)
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Add chopped onion, carrots, celery, minced garlic, fresh thyme sprigs, bay leaf, salt, pepper, and pour in the chicken stock or broth.
- Slow Cook the Soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked (internal temperature of at least 165°F) and the vegetables are tender.
- Remove Herbs and Shred Chicken: Take out and discard the bay leaf and thyme stems (most thyme leaves will have fallen into the soup). Remove the chicken breasts to a bowl or cutting board; let rest for 5 minutes, then shred into small pieces. Return the shredded chicken to the soup pot.
- Cook Egg Noodles: If the slow cooker is not already on high, set it to high. Stir in the egg noodles, cover, and cook for an additional 10 minutes or until the noodles are tender.
- Adjust Seasoning and Serve: Taste the soup and add more salt and pepper as needed. Serve hot with chopped fresh parsley if desired.
Notes
- This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that’s perfect for a busy day.
- The soup is a wholesome comfort food especially great for chilly weather or when feeling under the weather.
- Fresh herbs like thyme or rosemary add extra flavor, but dried herbs can be used as a substitute.
- Use low sodium broth to better control the salt content.
- Allowing the chicken to rest before shredding helps keep the meat moist.
Nutrition
- Serving Size: 1.5 cups
- Calories: 269 kcal
- Sugar: 6 g
- Sodium: 582 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 64 mg
