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Crockpot Chicken Noodle Soup

A heartwarming and easy recipe for Chicken Noodle Soup made in a crockpot, perfect for busy days and chilly nights.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth homemade if you're feeling ambitious
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 cups egg noodles
  • Fresh parsley for garnish Optional

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts in your crockpot.
  2. Pour in the chicken broth, then add the sliced carrots, celery, and diced onion.
  3. Toss in the minced garlic, dried thyme, and parsley. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. About 30 minutes before you're ready to eat, take out the chicken and shred it with two forks. Pop it back in the pot.
  3. Add the egg noodles and cook for another 30 minutes on high until they're tender.
Serving
  1. Ladle the soup into bowls, top with fresh parsley if desired, and serve.

Notes

Feel free to add other veggies like corn or peas as desired. A squeeze of lemon juice can add a refreshing note to the soup. Store leftovers in the fridge for up to 3-4 days or freeze without noodles.