Description

This Crockpot Chicken Noodle Soup is a cozy, homemade soup filled with tender chicken, hearty vegetables, and egg noodles in a flavorful broth. It’s the perfect meal for chilly days or when you need a comforting bowl of goodness!

Ingredients

Units Scale

1 1/2 pounds boneless, skinless chicken breasts or thighs

8 cups chicken broth (or low-sodium chicken stock)

3 carrots, peeled and sliced

2 celery stalks, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1 teaspoon salt (or to taste)

1 bay leaf

2 cups wide egg noodles

1 tablespoon lemon juice (optional, for freshness)

2 tablespoons butter (optional, for richness)

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Instructions

Add to Crockpot – Place the chicken, broth, carrots, celery, onion, garlic, and seasonings (thyme, parsley, oregano, black pepper, salt, and bay leaf) into the slow cooker.
Cook – Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Shred the Chicken – Remove the cooked chicken, shred it with two forks, and return it to the crockpot.
Add Noodles – Stir in the egg noodles and cook on HIGH for 15–20 minutes, or until the noodles are soft.
Finish & Serve – Stir in the lemon juice and butter (if using). Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Notes

For extra flavor, use bone-in chicken and remove bones before shredding.
Want it creamier? Stir in ½ cup of heavy cream before serving.
Use rotisserie chicken to save time—just add it in the last 20 minutes along with the noodles.
Storage: Store in the fridge for 3–4 days or freeze for up to 3 months (without the noodles, as they get mushy).