Hearty Crockpot Chicken Noodle Soup
Warm up with a bowl of comforting Hearty Crockpot Chicken Noodle Soup! This easy-to-make recipe features tender chicken, healthy vegetables, and delicious egg noodles, all slow-cooked to perfection.
Equipment
- Slow cooker
- Forks
Ingredients
Main Ingredients
- 2 lbs chicken breasts or thighs boneless, skinless
- 6-8 cups chicken broth low sodium recommended
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion chopped
Seasonings
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Finishing Touches
- 2 cups egg noodles
- 1/2 cup whole milk or half-and-half optional
- Fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Place the chicken at the bottom of your slow cooker, then add the chopped carrots, celery, and onion over the chicken.
- Pour in the chicken broth, then sprinkle in the dried thyme, rosemary, bay leaf, salt, and pepper; stir gently to combine.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and shreds easily.
- Carefully remove the cooked chicken from the slow cooker, shred it using two forks, and discard the bay leaf.
- Return the shredded chicken to the slow cooker, then stir in the egg noodles and milk (if using).
- Increase the slow cooker setting to HIGH (if on LOW) and cook for another 20-30 minutes, or until the noodles are tender, watching to prevent overcooking.
Serving
- Taste and adjust seasonings as needed, then ladle into bowls, garnish with fresh parsley if desired, and enjoy!
Notes
For a richer soup, use whole milk or half-and-half. Adjust the amount of chicken broth to achieve your desired soup consistency. Feel free to add other vegetables like peas or corn during the last hour of cooking.