Crockpot Chicken Noodle Soup

A bowl of homemade chicken noodle soup is the pinnacle of cozy comfort food when you need something warming and satisfying. While classic recipes are already simple, tossing all of your ingredients into the slow cooker makes this Crockpot Chicken Noodle Soup easier than ever.

Print Recipe

Prep Time 10

Cook Time 2 50

Total Time 3

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 328

Ingredients Equipment Method Notes

Ingredients

4 boneless, skinless chicken breasts about 6 to 8 oz. each
1 large yellow onion finely chopped
3 carrots peeled and sliced into coins
2 ribs celery thinly sliced
5 cloves garlic finely chopped
2 sprigs thyme
1 sprig rosemary
1 bay leaf
3 tbsp unsalted butter
4 tsp kosher salt
1 tsp black pepper freshly ground
8 cups low-sodium chicken broth
8 oz wide egg noodles
fresh parsley finely chopped, for garnish

Equipment

Slow Cooker

Method

In your slow cooker, combine the chicken breasts, chopped onion, carrots, celery, garlic, thyme sprigs, rosemary sprig, and the bay leaf. Add the unsalted butter and season the mixture with 4 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Cover the pot and cook on High for 2 hours.
4 boneless, skinless chicken breasts, 1 large yellow onion, 3 carrots, 2 ribs celery, 5 cloves garlic, 2 sprigs thyme, 1 sprig rosemary, 1 bay leaf, 3 tbsp unsalted butter, 4 tsp kosher salt, 1 tsp black pepper
After the initial 2 hours, pour in the 8 cups of low-sodium chicken broth. Cover the slow cooker again and continue to cook on High for another 30 minutes. This allows the flavors of the herbs and vegetables to meld deeply into the liquid.
8 cups low-sodium chicken broth
Carefully transfer the cooked chicken breasts to a plate and let them cool slightly. Use two forks to shred the meat into bite-sized pieces. While the chicken is out, find and discard the thyme sprigs, rosemary sprig, and the bay leaf from the slow cooker.
Return the shredded chicken to the slow cooker and stir in the egg noodles. Cover and cook on High for approximately 20 minutes, or until the noodles are al dente.
8 oz wide egg noodles
Once the noodles are tender, give the soup a final stir. Ladle into bowls and top with a generous sprinkle of finely chopped fresh parsley.
fresh parsley

Notes

If the soup tastes a bit flat, it often just needs an extra pinch of salt or a squeeze of fresh lemon juice to brighten the flavors. Cooking the noodles just until al dente ensures they do not become mushy in the residual heat.