Description
This Crockpot Chicken Noodle Soup is a comforting and hearty recipe made with tender chicken breasts, fresh vegetables, aromatic herbs, and classic egg noodles slow-cooked to perfection. It’s an easy, make-ahead meal ideal for chilly days or whenever you crave a warm, nourishing soup that’s full of flavor.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
Noodles and Garnishes
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Combine ingredients in crockpot: Place the chicken breasts, chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper into the crockpot. This mixture forms the flavorful base for your soup.
- Cook the soup: Cover the crockpot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and fully cooked through, allowing all the flavors to meld beautifully.
- Shred the chicken: Remove the cooked chicken breasts from the crockpot, shred them finely using two forks, then return the shredded chicken back into the soup to mix thoroughly with the broth and vegetables.
- Add and cook noodles: Stir in the egg noodles, then cook the soup on HIGH for an additional 15 to 20 minutes until the noodles are soft and tender, absorbing the delicious broth.
- Finish with garnishes and serve: Stir in fresh parsley and lemon juice for a bright, fresh flavor. Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- For best flavor, use homemade or high-quality chicken broth.
- You can substitute egg noodles with gluten-free noodles if desired.
- Adding lemon juice at the end enhances the freshness and balances the flavors.
- Adjust seasoning with salt and pepper to taste before serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
