Description
This comforting Crockpot Chicken Noodle Soup is a simple, hearty, and flavorful dish perfect for busy days or chilly evenings. Made with tender chicken breasts, fresh vegetables, aromatic herbs, and egg noodles, it simmers slowly in your crockpot to develop rich, homey flavors. Easy to prepare and ideal for meal prep, it’s a classic comfort food that warms you from the inside out.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup chopped onion
- 4 large carrots, peeled and chopped (about 2 cups)
- 3 ribs celery, chopped (about 2 cups)
- 3 cloves garlic, minced
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary)
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups chicken stock (or low sodium chicken broth)
- 7 ounces egg noodles (about 3 cups)
- Fresh parsley (optional, for serving)
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Add the chopped onion, carrots, celery, minced garlic, thyme sprigs, bay leaf, salt, pepper, and pour in the chicken stock or broth, distributing everything evenly.
- Slow Cook the Soup: Cover and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked, reaching an internal temperature of at least 165° F, and the vegetables should be tender.
- Remove Herbs and Shred Chicken: Take out and discard the bay leaf and thyme stems. Transfer the chicken to a bowl or cutting board and let it rest for 5 minutes. Then shred the chicken into bite-size pieces using two forks.
- Return Chicken and Add Noodles: Set the slow cooker to high if it isn’t already. Return the shredded chicken back to the soup. Stir in the egg noodles, cover, and cook for an additional 10 minutes or until the noodles are tender.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper to your preference. Serve hot, garnished with freshly chopped parsley if desired.
Notes
- This recipe is a dump-and-go style slow cooker meal, making it extremely convenient for busy schedules.
- Using low sodium broth allows better control over the salt content in the soup.
- You can substitute fresh rosemary for thyme if you prefer; both add wonderful herbaceous notes.
- Egg noodles cook quickly, so add them towards the end of cooking to prevent overcooking and sogginess.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 269 kcal
- Sugar: 6 g
- Sodium: 582 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 64 mg
