Go Back

Crockpot Chicken Noodle Soup - Easy, Cozy, One-Pot Comfort

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 2 cups egg noodles
  • 1 tablespoon lemon juice, optional but brightens the flavor
  • 2 tablespoons chopped fresh parsley, for serving

Method
 

  1. Add the vegetables and chicken to the crockpot. Place the carrots, celery, onion, garlic, and chicken breasts in the slow cooker.
  2. Pour in the broth and seasonings. Add the chicken broth, salt, pepper, dried thyme, dried parsley, and bay leaf. Stir gently to combine everything.
  3. Cook until the chicken is tender. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be fully cooked and easy to shred.
  4. Shred the chicken. Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup.
  5. Add the noodles near the end. Stir in the egg noodles and cook for another 15 to 20 minutes, or until the noodles are soft. Check them often so they do not get mushy.
  6. Finish and serve. Remove the bay leaf, stir in the lemon juice if using, and taste for seasoning. Add more salt or pepper if needed, then top with fresh parsley and serve warm.