Would you like to save this?
We'll email this post to you, so you can come back to it later!
Last week, I was rummaging through my pantry wondering how on earth I’d forgotten half my life essentials—because, honestly, that’s a skill of mine these days—and I spotted a bag of egg noodles and a few lonely chicken breasts. It was one of those days when the wind howled like it was auditioning for a ghost movie, and I just needed a big bowl of something warm and comforting.
I threw everything into my trusty Crockpot—carrots, celery, onions, garlic, chicken, herbs—and let it work its magic while I tackled emails, helped with homework, and even squeezed in a quick call to my garden club. Four hours later, my kitchen smelled like heaven (cue the angels), and that first spoonful of chicken noodle soup felt like a cozy blanket for my soul. You know the way a simple meal can feel like an instant hug? This is it.
Why You’ll Love This
• Set-it-and-forget-it magic—no babysitting the stove.
• Comfort food that warms you from the inside out.
• Ready in about 4 hours on low (or 2½–3 hours on high) with almost zero hands-on time.
• Lean chicken + hearty veggies = a wholesome, craveable meal.
• Noodles cook right in the broth (less dishes—hallelujah!).
• Homemade flavors that leave canned soup in the dust.
• Doubles beautifully for freezer-friendly lunches (you’ll want a double batch!).
• Perfect sidekick for crusty bread, a green salad, or just a cozy couch session.
Ingredient Notes (and Friendly Substitutions!)
• 1½ pounds boneless, skinless chicken breasts (or swap for thighs if you like things richer and more succulent—yes, really!).
• 8 cups low-sodium chicken broth (homemade if you have it; Swanson or Pacific are great store-bought pals).
• 2 medium carrots, peeled and sliced into ¼-inch rounds (for a sweet pop of color).
• 2 celery stalks, diced (those inner ribs are tender and mild—perfect if you’re not a celery superfan).
• 1 medium yellow onion, finely chopped (it disappears into the broth but leaves its aromatic soul behind).
• 3 garlic cloves, minced (fresh garlic > jarred garlic, trust me).
• 1 teaspoon dried thyme (or a big tablespoon of chopped fresh thyme if your herb garden is cooperating).
• 1 bay leaf (the secret to “je ne sais quoi” in your broth).
• Salt and pepper, to taste (start light—you can always add more later).
• 8 ounces egg noodles (regular, whole-grain, or gluten-free—your call).
• 2 tablespoons fresh parsley, chopped (optional but makes it look Pinterest-pretty).
Substitutions & Tips:
- Short on time? Use shredded rotisserie chicken and skip right to the noodles. (Game changer!)
- No egg noodles? Swap in pasta shells, macaroni, or even rice. Just adjust cooking time accordingly.
- Want extra richness? Stir in ½ cup Greek yogurt or a few tablespoons of cream cheese at the end.
Step-by-Step Directions (Don’t Skip This Part!)
1. Prepare the Base
Toss chicken, carrots, celery, onion, garlic, thyme, and bay leaf into your slow cooker. Lightly season with salt and pepper (we’ll fine-tune it later—better to under-salt at first!).
-
Add the Broth
Pour in the chicken broth so ingredients are just covered. Give it a gentle stir, making sure those herbs and garlic are evenly dispersed. -
Cook Low and Slow
Pop on the lid and cook on LOW for 4 hours or HIGH for 2½–3 hours. You’re aiming for chicken that’s cooked through and veggies that are tender but not mushy. -
Shred the Chicken
Carefully fish out the chicken pieces and place them on a cutting board. Use two forks to shred (or chop if you prefer bite-size chunks). Toss the shredded meat back into the Crockpot. (Don’t forget to ditch the bay leaf!) -
Noodle Time
Gently stir in the egg noodles, pushing them below the surface of the broth so they cook evenly. Pop the lid back on and crank the heat to HIGH. In about 10–12 minutes, they’ll be perfectly al dente. -
Final Taste Check
Give it a good stir and sample the broth. Add more salt or pepper if it needs that extra oomph. Stir in chopped parsley for a fresh, vibrant finish. -
Serve & Snuggle In
Ladle into big bowls, sprinkle with extra parsley or cracked black pepper, and dive in. (You might want a napkin nearby—just saying.)
Variations & Flavor Twists
• Mexican-Inspired: Swap thyme for a sprinkle of cumin and chili powder, stir in a handful of corn and black beans, then finish with a squeeze of lime and a dollop of sour cream. ¡Olé!
• Creamy Dream: Stir in ½ cup plain Greek yogurt or cream cheese at the very end—so silky and decadent.
• Vegan-Style: Use chickpea “chicken” strips or tofu plus vegetable broth, and toss in spiralized zucchini instead of noodles.
• Pesto Power: Swirl in 2 tablespoons of basil pesto just before serving for that glorious herby kick.
• Lemon-Herb Brightness: Add the zest of one lemon and a handful of fresh dill for spring vibes that’ll have you closing your eyes with delight.
• Freezer-Friendly Packs: Assemble everything (except noodles) in a labeled freezer bag; thaw and cook, then stir in your noodles at the end.
Storage & Reheating Tips
• Refrigerator: Store in airtight containers for up to 4 days (if it lasts that long!).
• Freezer: Freeze WITHOUT the noodles for up to 3 months in freezer-safe bags. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop or pop in the microwave. If you’re bringing back from frozen, cook fresh noodles separately—keeps them from turning into a gloopy mess.
• Make-Ahead Hack: Stop after shredding the chicken, let everything cool, then refrigerate. When you’re ready to eat, reheat, add noodles, and finish cooking.
A Cozy Send-Off
That’s my go-to Crockpot Chicken Noodle Soup—simple, cozy, and packing so much wholesome flavor you’ll swear there’s a family secret in there (hint: it’s love…and a bay leaf!). I’d love to know how yours turns out. Snap a pic, drop a comment, share your own twists, or ask any questions below. Until next time, stay cozy, friends—and never underestimate the power of a slow cooker on a blustery day!
Crockpot Chicken Noodle Soup
Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs for richer taste)
- 8 cups low-sodium chicken broth homemade or a trusted brand like Swanson
- 2 medium carrots peeled and sliced into ¼-inch rounds
- 2 celery stalks diced (use tender, pale inner ribs if you like milder flavor)
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced (fresh gives the best aroma)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces egg noodles (regular or whole-grain for a healthier twist)
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
- Place chicken breasts, carrots, celery, onion, garlic, thyme, and bay leaf into your slow cooker. Season lightly with salt and pepper. (You’ll adjust seasoning at the end—better to start gently!)
- Pour in the chicken broth until ingredients are just covered. Give everything a gentle stir so garlic and herbs disperse.
- Cover and cook on low for 4 hours—or on high for 2½ to 3 hours—until chicken is cooked through and veggies are tender.
- Remove the chicken breasts and shred them with two forks on a cutting board. Return shredded meat to the Crockpot, discarding the bay leaf.
- Add egg noodles directly into the broth. Stir gently to separate them and ensure they’re submerged. Cover and cook on high for 10–12 minutes, or until noodles are just al dente.
- Give the soup a taste and add more salt or pepper if needed. Stir in fresh parsley for a pop of color and bright flavor.
- Ladle into bowls, top with extra parsley or cracked black pepper, and pair with warm bread or crackers.
Notes
• For extra depth, sauté onions and carrots in a skillet with a pat of butter, then transfer to the Crockpot.
• Use homemade broth for a flavor boost—homemade chicken stock adds natural collagen for silky texture.
• If you like a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) before adding noodles.
