Classic Crockpot Chicken Noodle Soup
Warm up with this simple yet delicious Crockpot Chicken Noodle Soup, perfect for a cozy meal with minimal effort.
Equipment
- slow cooker
- slotted spoon
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 2 cups diced carrots about 3-4 medium carrots
- 1.5 cups diced celery about 3-4 stalks
- 1 large onion diced
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1 bay leaf
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 4 cups egg noodles medium or wide
- 0.25 cup milk or cream optional, for richness
- 0.25 cup fresh parsley chopped (for garnish)
Instructions
Preparation
- Dice carrots, celery, and onion, then mince the garlic, preparing all vegetables for the slow cooker.
- Place chicken at the bottom of the slow cooker, then add the diced vegetables, minced garlic, broth, thyme, bay leaf, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
Cooking
- Remove cooked chicken, shred it with two forks, and return it to the pot, discarding the bay leaf.
- Stir in egg noodles, increase heat to high, and cook for 20-30 minutes until tender, watching carefully to prevent overcooking.
- Stir in milk or cream if desired, adjust seasoning with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
For a richer soup, consider adding a splash of milk or cream at the end. Adjust salt and pepper to your personal preference.