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Crockpot Chicken Noodle Soup

Warm and hearty, this Crockpot Chicken Noodle Soup is the perfect solution for busy days, combining protein, veggies, and noodles into an easy-to-make dish that the whole family will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast or thighs Your choice of chicken
  • 4 cups chicken broth Homemade or store-bought
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme Or substitute with another herb
  • 1 teaspoon salt Adjust to taste
  • ½ teaspoon black pepper
  • 8 ounces egg noodles Or any pasta of your choice
  • 2 tablespoons fresh parsley, chopped For garnish

Method
 

Preparation
  1. Start by washing and chopping your veggies.
  2. Place the chicken, diced onion, sliced carrots, sliced celery, minced garlic, thyme, salt, and pepper in your crockpot.
  3. Pour in the chicken broth and give it a little stir.
Cooking
  1. Cover the crockpot and set it on low for about 6-7 hours or high for about 3-4 hours.
Finishing Up
  1. When it’s done cooking, remove the chicken and shred it using two forks.
  2. Stir the shredded chicken back into the pot and add the egg noodles.
  3. Cook for an additional 30 minutes on high, until the noodles are tender.
  4. Top with fresh parsley before serving.

Notes

This soup keeps well for up to 3 days in the fridge or can be frozen for up to 3 months. Feel free to substitute turkey or left-over rotisserie chicken for the chicken. You can also add more garlic if desired.