Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is the coziest, most satisfying soup you’ll ever make—an easy recipe that transforms simple pantry staples into a healthy meal, homemade comfort food, and a hearty dish you’ll crave on chilly evenings.
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
• I learned that adding noodles too early yields gummy results—always wait until the very end.
• 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.
• 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.
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