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Crockpot Chicken Noodle Soup

A close-up of a bowl of delicious crockpot chicken noodle soup, featuring shredded chicken, wide egg noodles, and sliced carrots.
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A simple, hands-off crockpot chicken noodle soup recipe perfect for busy days or when you need a comforting meal. This set-it-and-forget-it soup is a family-friendly dinner and a great option for meal prep.

Ingredients

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  • 2 boneless, skinless chicken breasts or thighs
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups egg noodles
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Place chicken breasts or thighs, onion, carrots, and celery in your slow cooker.
  2. Pour in the chicken broth.
  3. Add thyme, rosemary, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Stir in the egg noodles.
  8. Cook for another 20-30 minutes, or until the noodles are tender.
  9. Stir in fresh parsley, if using.
  10. Serve hot.

Notes

  • For best results, use fresh vegetables.
  • You can freeze leftovers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
  • If you prefer a thicker soup, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking.

Nutrition

Find it online: https://delishcraze.com/crockpot-chicken-noodle-soup/