Description
This Crockpot Chicken Noodle Soup is a comforting classic, perfect for cozy days. Tender chicken, fresh vegetables, and flavorful herbs simmer together in a slow cooker, resulting in a hearty, delicious soup topped with egg noodles and fresh parsley. Easy to prepare and perfect for a satisfying meal.
Ingredients
Scale
Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Noodles and Garnishes
- 2 cups egg noodles
- 1 tablespoon fresh lemon juice (optional)
- Chopped fresh parsley for garnish
Instructions
- Combine Ingredients in Crockpot: Place the chicken, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into the crockpot. Pour in the chicken broth and stir everything to combine evenly.
- Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and vegetables are tender.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot.
- Add Egg Noodles and Finish Cooking: Add egg noodles to the soup and cook on high for 10 to 15 minutes until the noodles are tender.
- Add Optional Lemon Juice and Adjust Seasoning: Stir in fresh lemon juice for brightness if desired. Taste the soup and adjust salt and pepper seasoning as needed.
- Serve: Serve the soup hot, garnished with chopped fresh parsley for added freshness and color.
Notes
- For a richer flavor, sauté the onions, garlic, carrots, and celery in olive oil before adding them to the crockpot.
- Using rotisserie chicken can speed up the process—reduce cook time and add the shredded chicken towards the end.
