Description
This Crockpot Chicken Noodle Soup recipe delivers a warm, comforting meal with tender chicken, fresh vegetables, and perfectly cooked egg noodles, all simmered slowly in a flavorful broth. Ideal for a cozy family dinner, it’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Chicken and Broth
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 8 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
Vegetables and Aromatics
- 2 cups carrots, peeled and chopped (about 3 large)
- 2 cups celery, chopped (about 3 stalks)
- 1 yellow onion, diced
- 3 cloves garlic, minced
Noodles and Garnish
- 2 cups wide egg noodles, cooked
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice, fresh
- Salt and pepper, to taste
Instructions
- Layer ingredients: Place the chicken breasts at the bottom of the crockpot, then add diced onion, chopped carrots, celery, chicken broth, bay leaf, dried thyme, olive oil, and minced garlic. Stir gently to combine all ingredients evenly.
- Cook: Cover the crockpot and cook on high heat for 4 hours or on low heat for 8 hours until the chicken is tender and the vegetables are cooked through.
- Add noodles and garnish: Remove the bay leaf. Stir in the cooked wide egg noodles, chopped fresh parsley, lemon juice, and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and enjoy a comforting, hearty meal.
Notes
- For a thicker soup, remove the chicken after cooking, shred it, and return it to the crockpot.
- You can substitute wide egg noodles with any type of pasta you prefer, but add it near the end to prevent overcooking.
- Adjust salt and pepper according to your taste preferences.
- For a low-sodium version, use low-sodium chicken broth and control added salt.
- Adding a splash of lemon juice brightens the flavors just before serving.
