Crockpot Chicken Noodle Soup – Easy, Cozy & Hearty Recipe
Warm up with this easy Crockpot Chicken Noodle Soup! Packed with tender chicken, veggies, and noodles. Perfect for cozy nights or cold season comfort.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts or thighs
- 8 cups ow-sodium chicken broth
- 3 carrots
- 2 sliced celery ribs
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- 8 oz wide egg noodlesS;
- 1-2 tbsp lemon juice
- 1-2 tbsp fresh parsley
- 1-2 tbsp alt and pepper
- 1–2 tbsp butter or olive oil
Instructions
- Optional: Sauté onion, carrot, celery in butter/oil 5–6 min; add garlic 30 sec.
- Add veggies to slow cooker with chicken, broth, bay, thyme, parsley. Season lightly.
- Cook on Low 6–7 hr (or High 3–4 hr) until chicken is tender.
- Remove chicken, shred; add back. Stir in egg noodles; cook on High 15–20 min until tender.
- Finish with lemon juice, parsley, and more salt/pepper.
Notes
- Use russet potatoes for best creamy texture. Don’t add cream at beginning as it can curdle during long cooking.
- For vegetarian version, omit bacon and use vegetable broth. Add smoked paprika for smoky flavor.
- Soup can be frozen for up to 2 months. Whisk or blend after reheating if separated.