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Crockpot Chicken Noodle Soup

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Crockpot Chicken Noodle Soup is a cozy, hands-off classic with tender chicken, hearty vegetables, and egg noodles simmered in flavorful broth—perfect for comforting, nourishing meals any time.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (low) or 3–4 hours (high), plus 15–20 minutes for noodles
  • Total Time: 6.5–8.5 hours
  • Yield: 6–8 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1½ lb boneless, skinless chicken breasts or thighs
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups egg noodles (or similar pasta)
  • 2 tbsp chopped fresh parsley

Instructions

  1. Lightly spray the inside of the slow cooker with cooking spray.
  2. Add chicken, carrots, celery, onion, and garlic to the crock pot.
  3. Pour in chicken broth until ingredients are fully submerged.
  4. Season with thyme, rosemary, salt, pepper, and add the bay leaf.
  5. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender.
  6. Remove chicken, shred with two forks, and return to the pot.
  7. Stir in egg noodles, cover, and cook on high for 15–20 minutes until noodles are tender.
  8. Remove bay leaf, adjust seasoning, stir in parsley, and serve warm.

Notes

  • Use any small pasta as a substitute for egg noodles.
  • Add fresh herbs like dill or thyme at the end for added flavor.
  • Add lemon juice or extra garlic for a bright, fresh twist.
  • Freeze without noodles; add freshly cooked pasta when reheating.
  • For gluten-free, use GF noodles and broth.

Nutrition

Find it online: https://allcookedup.com/crockpot-chicken-noodle-soup/