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Crockpot Chicken Noodle Soup - Cozy, Simple, and Comforting

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken (breasts, thighs, or a mix)
  • 8 cups low-sodium chicken broth (or enough to cover ingredients)
  • 3 medium carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh)
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 8 ounces egg noodles (wide or homestyle)
  • 1–2 tablespoons lemon juice (optional but brightens the flavor)
  • Fresh parsley, chopped, for garnish
  • 1–2 tablespoons butter or olive oil (optional, adds richness)

Method
 

  1. Load the crockpot: Add carrots, celery, onion, garlic, bay leaves, thyme, parsley, rosemary, salt, and pepper. Place the chicken on top. Pour in the chicken broth to cover everything.
  2. Set and cook: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and the vegetables are soft.
  3. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Discard any large fat pieces if using thighs. Return the chicken to the crockpot.
  4. Add noodles: Stir in the egg noodles. Cook on High for 15–20 minutes, or until the noodles are just tender. Stir once halfway through to prevent clumping.
  5. Finish the flavor: Stir in lemon juice and butter or olive oil if using. Taste and adjust with more salt and pepper. Remove bay leaves.
  6. Serve: Ladle into bowls and top with fresh parsley. Add extra broth if you prefer a soupier bowl.