Crockpot Chicken Noodle Soup

There’s something deeply comforting about a rich, Crockpot Chicken Noodle Soup, brimming with tender chicken, vibrant vegetables and perfectly cooked egg noodles in a savory broth. Using your crockpot means you can set it and forget it, letting flavors meld all day so that by dinnertime you have a soul-warming meal ready to enjoy.

Why You’ll Love Crockpot Chicken Noodle Soup

– Hands-off cooking: just add ingredients to the slow cooker and walk away.
– Deep, homemade flavor: slow simmering concentrates the herbs and aromatics, giving you a broth that tastes like it’s been simmering all day on the stove.
– Customizable and forgiving: swap in your favorite vegetables or herbs, or use leftover poultry.
– Family-friendly: mild, nourishing and easy to serve alongside crusty bread or a crisp salad.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (optional, for browning)
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 teaspoons dried thyme
• 1 bay leaf
• 8 ounces egg noodles
• 2 tablespoons fresh parsley, chopped

Directions

1. Season the chicken breasts generously with salt and pepper on both sides.

2. (Optional) Warm the olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until lightly golden. Transfer to the slow cooker.

3. In the bottom of the slow cooker, combine the diced onion, sliced carrots, sliced celery and minced garlic. Stir to distribute.

4. Nestle the seasoned (and optionally seared) chicken breasts on top of the vegetables.

5. Pour in the chicken broth, ensuring the chicken is mostly submerged. Add the dried thyme and bay leaf.

6. Cover and cook on LOW for 6–7 hours (or on HIGH for 3–4 hours), until the chicken is cooked through and the vegetables are tender.

7. Remove the chicken breasts to a cutting board and shred them finely with two forks. Discard the bay leaf.

8. Return the shredded chicken to the slow cooker. Stir to combine.

9. Add the egg noodles directly into the hot broth. Cover and continue cooking on HIGH for 20–30 minutes, or until the noodles are al dente.

10. Stir in the chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.

11. Serve hot, ladled into bowls with extra parsley sprinkled on top.

Pro Tips and Variations

– Browning the chicken first adds depth, but you can skip that step for a quicker prep.
– For a richer broth, substitute half of the chicken broth with homemade stock.
– Add a squeeze of fresh lemon juice or a pinch of red pepper flakes for brightness and subtle heat.
– Swap egg noodles for gluten-free pasta, rice or even zucchini ribbons for low-carb.
– Stir in frozen peas or corn in the last 10 minutes of cooking for extra color and sweetness.

Serving Suggestions

– Serve with warm, crusty bread or soft dinner rolls to soak up every drop of broth.
– A simple mixed green or Caesar salad makes a refreshing side.
– Offer grated Parmesan or a drizzle of olive oil on top for extra richness.

Storage/Reheating

– Refrigerate leftovers in an airtight container for up to 3 days. The noodles will continue to absorb liquid, so you may wish to store soup and noodles separately.
– To reheat, gently warm on the stovetop over low heat, adding a splash of broth or water to loosen if needed.
– Freeze the soup base (without noodles) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating and adding fresh noodles.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs add extra richness and stay tender in the slow cooker.

My noodles got too soft—how can I avoid that?
Cook and add noodles just before serving, or cook them separately and stir in at the end.

Is it safe to leave the slow cooker on all day?
Yes—as long as your unit is in good working order and you follow manufacturer guidelines, slow cooking on LOW for 6–8 hours is perfectly safe.

Can I make this soup on the stovetop?
Yes. Simmer the vegetables and broth for 20 minutes, add shredded cooked chicken and noodles, then cook until noodles are tender.

Conclusion

This crockpot chicken noodle soup delivers all the comforting flavors of tradition without the fuss. Tender chicken, garden-fresh vegetables and hearty noodles come together in a savory broth that’s as simple to make as it is satisfying to eat. Whether you’re nursing a cold, feeding a crowd or just craving a cozy bowl of goodness, this recipe is sure to become a go-to favorite.

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