Crockpot Chicken Noodle Soup

iamwinfred

This comforting slow cooker chicken noodle soup is the ultimate set-it-and-forget-it meal, perfect for busy weeknights or when you're feeling under the weather. Tender chicken, hearty vegetables, and slurpable egg noodles simmer together in a rich, flavorful broth that tastes like it's been cooking all day—because it has! The crockpot does all the work while you go about your day, delivering a bowl of pure comfort with minimal effort.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Soup

Cuisine American

Servings bowls

Calories 285 kcal

Equipment

6-quart slow cooker or larger
Cutting board
Chef's knife
Measuring cups and spoons

Ingredients

1.5 lbs boneless skinless chicken breasts 680g, or chicken thighs
8 cups chicken broth 1.9L, low-sodium preferred
3 medium carrots about 1.5 cups or 180g, peeled and sliced
3 stalks celery about 1 cup or 120g, sliced
1 medium yellow onion about 1.5 cups or 200g, diced
3 cloves garlic minced
2 teaspoons dried thyme
2 teaspoons dried parsley or 2 tablespoons fresh
2 bay leaves
1 teaspoon salt or to taste
1/2 teaspoon black pepper freshly ground
8 oz egg noodles 225g, wide or extra-wide
1 cup frozen peas 140g, optional

For Serving

fresh parsley chopped, for garnish
crusty bread optional

Instructions

Add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaves, salt, and pepper to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
Remove chicken from crockpot and shred using two forks. Remove and discard bay leaves.
Return shredded chicken to the crockpot. Add egg noodles and frozen peas (if using), stirring to submerge noodles in the broth.
Cover and cook on HIGH for an additional 15-20 minutes until noodles are tender. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

Notes

For deeper flavor, sauté the onion, carrots, and celery in a pan with a bit of oil before adding to the crockpot.
Chicken thighs can be substituted for chicken breasts for a richer, more flavorful soup that stays moist.
Don't add the noodles at the beginning—they'll become mushy. Always add them in the last 15-20 minutes of cooking.
If making ahead, prepare the soup without noodles. Add noodles when reheating, or cook them separately and add to individual bowls.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that noodles will absorb liquid as they sit.
For a lighter version, use rotisserie chicken and add it in the last 30 minutes—just long enough to heat through.
Freeze the soup without noodles for up to 3 months. Thaw overnight and add fresh noodles when reheating.
Add 1 teaspoon of poultry seasoning or Italian seasoning for extra depth of flavor.
For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half before serving.
Fresh herbs like rosemary or sage can be added in the last hour of cooking for an aromatic twist.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 32gProtein: 28gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 850mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 80IUVitamin C: 12mgCalcium: 4mgIron: 12mg

Keyword chicken noodle soup, comfort food, crockpot soup, easy dinner, slow cooker chicken

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