Go Back

Crockpot Chicken Noodle Soup

Crockpot chicken noodle soup simmers chicken and vegetables in a 6-quart slow cooker until tender, then finishes with wide egg noodles. It’s a cozy, broth-based soup with shredded chicken and tender vegetables in every bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs sliced
  • 2 cloves garlic minced
  • 1.5 lb boneless, skinless chicken breasts
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 oz egg noodles wide
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the onion, carrots, celery, and garlic in a 6-quart slow cooker.
  2. Add the chicken, broth, thyme, bay leaf, salt, and pepper.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a plate.
  5. Remove and discard the bay leaf.
  6. Shred the chicken with two forks and return it to the slow cooker.
  7. Stir in the egg noodles.
  8. Cover and cook on HIGH for 20-30 minutes, stirring once halfway through, until the noodles are tender.
  9. Stir in the parsley and serve.

Notes

For the most tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for up to 3-4 days; freeze without the noodles for up to 3 months and add freshly cooked noodles when serving. For a gluten-free option, use gluten-free egg noodles.