Description

Learn how to make the best crockpot chicken noodle soup with tender shredded chicken, fresh vegetables, and wide egg noodles. This easy slow cooker recipe requires minimal prep and delivers maximum comfort food satisfaction.

Ingredients

For the Soup Base:

1½ pounds boneless, skinless chicken breasts
1 large yellow onion, diced
3 large carrots, peeled and sliced into coins
2 celery ribs, sliced
3 cloves garlic, minced (add more if you’re a garlic lover like me!)
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary
½ teaspoon kosher salt
¼ teaspoon black pepper
1 bay leaf (optional, but recommended)
2 teaspoons chicken bouillon paste (optional, for extra depth)
8–9 cups reduced-sodium chicken broth

For Serving:

8 ounces wide or extra-wide egg noodles
Chopped fresh parsley, for garnish

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Instructions

Put everything in your crockpot

Just layer the chicken, onions, carrots, celery, garlic, and seasonings in your slow cooker. I don’t worry about making it look pretty – it all gets mixed up anyway.

Add the liquids

Put that bouillon paste on top, then pour the chicken broth over everything. Give it one stir to mix the bouillon around a bit.

Cook it

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. I usually do low because I’m at work all day. You’ll know it’s done when the chicken shreds easily.

Shred the chicken

Take out the chicken breasts (they’re hot, so be careful) and shred with two forks. Don’t forget to fish out that bay leaf. Put the shredded chicken back in the pot.

Cook noodles separately

This is important – don’t cook them in the crockpot! Boil them separately until they’re al dente. I learned this the hard way when I ended up with mushy noodles.

Mix and serve

Stir the cooked noodles into your soup and let it sit on LOW for about 5 minutes. Serve with some parsley on top.

Notes

Sunday prep: I chop all vegetables on Sunday and store in the fridge. Monday morning just dump everything in before work.

Make extra: Double the recipe and freeze one batch without noodles. Helps during busy weeks.

Try chicken thighs: They taste better and don’t get as dry. Same cooking time.

Add fresh herbs: Throw in some fresh dill or parsley right before serving.

Prep Time: 20 minutes
Cook Time: 6-8 hours (low) / 3-4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American