Name: Crockpot Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs; 4 cups low-sodium chicken broth; 2 cups water; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; ½ teaspoon black pepper; Salt to taste; 2 cups egg noodles; 1 tablespoon lemon juice (optional); Fresh parsley for garnish (optional)

Description

This comforting Crockpot Chicken Noodle Soup is a hearty and easy-to-make meal perfect for chilly days. Tender chicken breasts simmer with fresh vegetables and herbs in a flavorful broth, then combined with tender egg noodles for a satisfying classic soup. The recipe uses a slow cooker to develop rich flavors with minimal hands-on time, making it ideal for busy days when you want a warm homemade meal waiting for you.

Ingredients

Scale

Soup Base

1 ½ lbs boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
2 cups water
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
Salt to taste

Pasta

2 cups egg noodles

Finishing Touches

1 tablespoon lemon juice (optional)
Fresh parsley for garnish (optional)

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Instructions

Combine Ingredients in Crockpot: Add the chicken, low-sodium chicken broth, water, sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, black pepper, and a pinch of salt to the slow cooker. Stir lightly to distribute ingredients evenly.
Cook on Low or High: Cover and cook the soup on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked through. This slow cooking time allows the flavors to meld beautifully.
Shred the Chicken: Once cooked, carefully remove the chicken from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the pot with the soup base.
Cook the Egg Noodles: Add the egg noodles directly to the crockpot and increase heat to high. Cook for an additional 15 to 20 minutes, or until the noodles are cooked tender but not mushy.
Finish and Serve: Stir in the lemon juice if using, which brightens the soup with a subtle citrus note. Taste and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving for a fresh herbaceous finish.

Notes

You can substitute egg noodles with pasta shells or rice if preferred.
For extra depth of flavor, add a bay leaf at the beginning of cooking and remove it before serving.
To make this soup gluten-free, use gluten-free noodles or rice instead of egg noodles.
Add vegetables like peas or spinach towards the end of cooking for added nutrition.