Easy Crockpot Chicken Noodle Soup: Tender & Hearty (Print Version)
Easy Crockpot Chicken Noodle Soup Recipe for a fuss-free, heartwarming meal. Tender chicken, veggies, and noodles simmered slowly. Pure comfort, honestly!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free, High-Protein
# Ingredients:
→ Soup Base Essentials
01 -
2-3 Boneless, Skinless Chicken Breasts
02 -
8 cups Low Sodium Chicken Broth
03 -
2 cups Carrots, chopped
04 -
2 cups Celery, chopped
05 -
1 large Yellow Onion, chopped
→ Flavor Builders
06 -
4-5 cloves Garlic, minced
07 -
1 tsp Dried Thyme
08 -
2 Bay Leaves
09 -
1 tsp Salt (or to taste)
10 -
1/2 tsp Black Pepper (or to taste)
→ Noodles & Freshness
11 -
3-4 cups Wide Egg Noodles
12 -
1/4 cup Fresh Parsley, chopped
→ Optional Extras
13 -
1/2 cup Frozen Peas (add with noodles)
14 -
A squeeze of fresh lemon juice (at serving)
# Instructions:
01 -
First things first, get those carrots, celery, and onion chopped. I usually do this while sipping my morning coffee, before the day gets too wild. Mince your garlic too – the smell alone starts building the anticipation. Place the chicken breasts at the bottom of your crockpot; they’ll cook perfectly nestled in the veggies.
02 -
Now, pile all those beautiful chopped veggies—carrots, celery, onion, and minced garlic—right on top of the chicken. It looks like a colorful mountain, and honestly, this is where the magic really starts to happen. Sprinkle in your dried thyme, add the bay leaves, and then season generously with salt and pepper. Don't be shy, but remember, you can always add more later.
03 -
Carefully pour the chicken broth over everything in the crockpot. Make sure the liquid mostly covers the ingredients. Give it a gentle stir, just to get everything acquainted, but don't overmix. Cover that baby up and set your crockpot to low for 6-8 hours, or high for 3-4 hours. The house will start smelling absolutely incredible, I swear, it’s the best part of making this soup.
04 -
Once the cook time is up, the chicken should be super tender and practically falling apart. Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should be so easy, honestly, sometimes I just use my hands (after they're clean, of course!). Pop the shredded chicken back into the crockpot.
05 -
This is a crucial step for your Easy Crockpot Chicken Noodle Soup Recipe! Turn the crockpot to high (if it's not already) or just add the noodles directly to the hot soup if you’re ready to eat soon. Stir in the wide egg noodles and cook for another 20-30 minutes, or until they're tender. Keep an eye on them; nobody wants mushy noodles, that’s a real tragedy!
06 -
Before serving, remember to remove those bay leaves! Give the soup a final taste and adjust the seasonings if needed. Sometimes I add a little more pepper or a tiny splash of broth. Stir in your fresh chopped parsley for that vibrant color and fresh pop. Ladle generous bowls of this comforting Easy Crockpot Chicken Noodle Soup Recipe and enjoy! It's pure warmth, I promise.
# Notes:
01 -
Remember to shred the chicken *outside* the pot first, it's easier and less messy, trust me.
02 -
If you're making a big batch, cook the noodles separately for portions you plan to save, prevents mushy leftovers!
03 -
No celery? A pinch of celery seed can give you that flavor, I've used it in a pinch and it worked surprisingly well.
04 -
A sprinkle of fresh dill at the end, alongside the parsley, adds a lovely, bright twist.
# Tools You'll Need:
01 -
6-quart (or larger) slow cooker
02 -
cutting board
03 -
sharp knife
04 -
two forks
# Nutrition Facts (Per Serving):
Calories: 350-450
Total Fat: 10-15g
Total Carbohydrate: 35-45g
Protein: 30-40g