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easy crockpot chicken noodle soup

Crockpot Chicken Noodle Soup


  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 7 hours 20 minutes
  • Total Time: 7 hours 25 minutes
  • Yield: 10 servings 1x

Description

An easy, classic recipe for crockpot chicken noodle soup. The flavors of this soup are familiar and comforting, perfect for a cold day (or if you feel a cold coming on)! 


Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 ½ pounds)
  • 1 yellow onion, diced
  • 3 carrots, peeled & thinly chopped
  • 4 celery stalks, thinly chopped
  • 3 cloves garlic, minced
  • 8 cups reduced-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary 
  • ½ teaspoon dried sage (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper 
  • 8 ounces egg noodles (I used old-fashioned, wide egg noodles)
  • ¼ cup fresh parsley, chopped
  • 1 lemon, juiced

Instructions

  1. Add the chicken breasts to the bottom of your crockpot. Recommended crockpot size: 6 quarts or larger. 
  2. Add the onion, carrots, celery and garlic on top of the chicken.
  3. Pour the chicken broth into the crockpot. Add the bay leaves, thyme, rosemary, sage (optional), salt and pepper. 
  4. Cover and cook on low for 6 – 7 hours. 
  5. Remove the chicken from the crockpot and allow it to cool slightly. The chicken should be cook through to 165 degrees Fahrenheit. 
  6. Cook your egg noodles in a pot on the stove, according to the package’s instructions. Strain the noodles when done. While the pasta cooks, shred the chicken into bite-sized pieces using two forks or your hands.
  7. Add the chicken, egg noodles, parsley and lemon juice into the crockpot and stir. Taste and season with more salt and pepper if preferred.
  8. Cover and cook on low heat for 5 – 10 minutes, until the soup is heated through. 
  9. Serve warm. Remove and discard the bay leaves before serving. Optionally, top with more chopped parsley and with a side of crackers or toasted bread.

Notes

  • Noodles: you can use any wide egg noodle for this recipe. I used ‘old-fashioned egg noodles’ but you can also use spiral egg noodles. The key is to use a wide noodle so that it holds up to the vegetables & chicken in this recipe. 
  • Cooking the noodles: you can also cook your noodles directly in the crockpot. Add them when you remove the chicken and allow them to cook, covered, on high heat for 10 minutes. I prefer to cook mine separately as they tend to hold their texture better. 
  • Category: Soup
  • Method: Slow Cooker, Crockpot
  • Cuisine: American

Keywords: soup, chicken noodle soup, slow cooker, crockpot