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Crockpot Chicken Noodle Soup

A warm and comforting crockpot chicken noodle soup filled with fresh vegetables and tender chicken, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless, skinless chicken breasts or thighs for rich flavor
  • 4 cups low-sodium chicken broth for a wholesome base
  • 2 cups carrots, sliced thinly for sweetness and crunch
  • 1 cup celery, chopped for that lovely crunch
  • 1 medium onion, diced for depth of flavor
  • 3 cloves garlic, minced for aromatic goodness
  • 1 teaspoon dried thyme for a fragrant herb touch
  • 1 teaspoon dried rosemary for earthy undertones
  • to taste Salt and pepper for seasoning
For the Noodles
  • 2 cups egg noodles or whole wheat noodles for comfort (use gluten-free for an alternative)
Optional Garnish
  • to taste Fresh parsley, chopped for a pop of color and freshness

Method
 

Preparation
  1. Place the chicken breasts or thighs at the bottom of the crockpot. If using frozen chicken, you can add it straight in; it will cook perfectly!
  2. Layer in the carrots, celery, onion, and garlic.
  3. Add the chicken broth so that it covers the veggies and chicken completely.
  4. Sprinkle in the thyme, rosemary, salt, and pepper. Stir gently to distribute the seasonings.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 4 hours. You’ll know it’s ready when the chicken is tender and easily shredded.
  2. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  3. About 30 minutes before serving, add the egg noodles to the crockpot. Check for doneness based on package instructions.
  4. Once the noodles are tender, garnish with fresh parsley and serve hot!

Notes

Use Rotisserie Chicken for a quick option. Add more veggies like peas or corn for extra nutrition. For a spicy kick, add red pepper flakes or lemon juice. Store leftovers in the fridge for up to three days or freeze for up to three months.