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Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup
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A classic and comforting Crockpot Chicken Noodle Soup recipe that’s easy to make and perfect for a cozy meal.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced or diced
  • 2 celery stalks, sliced or diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups egg noodles (wide or medium)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place chicken breasts/thighs, chopped onion, sliced carrots, sliced celery, minced garlic, chicken broth, thyme, bay leaf, salt, and pepper into a 6-quart or larger slow cooker.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
  3. Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Remove and discard the bay leaf.
  5. Add the egg noodles to the slow cooker. Increase heat to high (if it wasn’t already). Cook for an additional 15-20 minutes, or until noodles are tender, stirring occasionally to prevent sticking.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with fresh chopped parsley.

Notes

  • For a richer flavor, you can use a combination of chicken broth and water.
  • If you prefer a thicker soup, you can omit some of the broth or add a cornstarch slurry at the end.
  • This soup can be made ahead of time and reheated. The noodles may absorb more liquid upon reheating, so you might need to add a little extra broth.

Nutrition

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