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Crockpot Chicken Noodle Soup

A cozy and heartwarming chicken noodle soup made easily in a crockpot with tender chicken, fresh vegetables, and hearty egg noodles.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 piece onion, diced
  • 3 pieces carrots, sliced
  • 3 pieces celery stalks, sliced
  • 2 cups egg noodles
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • to taste salt and pepper
  • for garnish fresh parsley optional

Method
 

Preparation
  1. Begin by dicing the onion, slicing the carrots, and celery, and mincing the garlic.
Cooking
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Layer the diced onion, sliced carrots, and celery over the chicken.
  3. Pour in the chicken broth, ensuring that the chicken is covered.
  4. Add minced garlic, thyme, salt, and pepper to taste.
  5. Cover and set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
  6. About 30 minutes before serving, add the egg noodles to the pot and stir gently.
  7. Once cooking is complete, remove the chicken breasts and shred them with two forks.
  8. Return the shredded chicken to the soup and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, do not add noodles until reheating for best texture. Add a pinch of red pepper flakes for a spicy kick if desired.