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Classic Comfort Chicken Noodle Soup for Crockpot
Video
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Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 8 oz egg noodles
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
Instructions
Place diced onion, sliced carrots, and chopped celery in the bottom of the crockpot
Add minced garlic, dried thyme, dried rosemary, and bay leaves
Place whole chicken breasts on top of vegetables
Pour chicken broth over everything and add olive oil
Cover and cook on LOW for 8 hours or HIGH for 4 hours
Remove chicken breasts and shred with two forks
Return shredded chicken to the crockpot
Add egg noodles and cook for additional 20-30 minutes until tender
Season with salt and pepper to taste
Garnish with fresh parsley before serving
Troubleshooting
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Frequently Asked Questions
8 hours on LOW or 4 hours on HIGH, plus 20-30 minutes for noodles
Yes, raw chicken is safe to use and will cook thoroughly during the long cooking process
Add noodles during the last 20-30 minutes of cooking to prevent them from becoming mushy
Yes, but add an extra hour to cooking time and ensure it reaches 165F internal temperature
Use herbs, ensure proper seasoning, and don't add too much liquid initially
Yes, but store noodles separately and add when reheating for best results
Cook them separately or add them in the last 20-30 minutes of cooking
Yes, but freeze without noodles and add fresh ones when reheating
Egg noodles or hearty pasta shapes that won't break down easily
Fill to about 2/3 capacity for optimal cooking
Yes, but remove bones before serving and adjust cooking time accordingly
Chicken should be tender and easily shred, vegetables should be soft
Yes, if your crockpot is large enough, keeping the same cooking time
Remove lid and cook on HIGH for 30-60 minutes to reduce
4 days in refrigerator or 3 months in freezer