Description
This comforting Crockpot Chicken Noodle Soup is an easy, slow-cooked recipe perfect for a warm, hearty meal. Tender chicken breasts simmer with fresh vegetables, aromatic herbs, and savory chicken broth, then combined with egg noodles for a classic, satisfying soup that’s effortless to prepare and delightful to enjoy.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups egg noodles
Optional Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by slicing the carrots and celery, dicing the onion, and mincing the garlic to set the foundation for your soup.
- Add to Crockpot: Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper into the crockpot, combining all flavors for slow cooking.
- Cook the Soup: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and fully cooked, allowing the flavors to meld beautifully.
- Shred the Chicken: Remove the chicken breasts from the crockpot carefully. Using two forks, shred the chicken into bite-sized pieces and return the shredded chicken to the soup.
- Add the Noodles: Stir in the egg noodles and cook the soup on HIGH for an additional 15-20 minutes until the noodles are tender and perfectly cooked.
- Finish and Serve: Mix in the fresh parsley and lemon juice if using, to add a bright, fresh finish. Ladle the soup into bowls and serve warm to enjoy a comforting, homemade meal.
Notes
- For a richer flavor, use homemade chicken broth or stock.
- Feel free to substitute egg noodles with gluten-free noodles if desired.
- You can add other vegetables like peas or green beans if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust salt and seasoning to taste at the end of cooking.
