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Classic Crockpot Chicken Noodle Soup
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 wide egg noodles
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
Instructions
Place chicken breasts in the bottom of the slow cooker
Add chopped carrots, celery, onion, and minced garlic
Pour in chicken broth and add bay leaves, thyme, rosemary, salt, and pepper
Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours
Remove chicken breasts and shred with two forks
Return shredded chicken to the slow cooker
Add egg noodles and cook for additional 20-30 minutes until tender
Remove bay leaves before serving
Garnish with fresh parsley and adjust seasonings to taste
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
While possible, fresh chicken is recommended for best results and food safety
Add noodles in the last 20-30 minutes of cooking to prevent them from becoming mushy
Yes, but store noodles separately and add when reheating
Cook them separately or add them in the final 30 minutes of cooking
Yes, feel free to customize with your favorite vegetables
Up to 4 days in the refrigerator when properly stored
Yes, but freeze without noodles for best results
Remove lid and cook on high to reduce, or add less broth initially
Yes, it will add more flavor but remove bones before serving
Use gluten-free noodles and verify your broth is gluten-free