This crockpot chicken noodle soup recipe delivers homemade comfort with minimal effort. Tender chicken, perfectly cooked vegetables, and egg noodles in a rich golden broth.
Author:David Cooper
Prep Time:15 minutes
Cook Time:6-8 hours
Total Time:6.5-8.5 hours
Yield:12 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless skinless chicken breasts
1 lb boneless chicken thighs
3 large carrots, sliced into rounds
3 celery stalks, diced
1 large yellow onion, diced
4 cloves garlic, minced
2 bay leaves
2 tablespoons olive oil (optional)
8 cups low-sodium chicken broth
2 cups water
1 tablespoon chicken bouillon paste
12 oz wide egg noodles, uncooked
2 tablespoons butter
2 teaspoons dried thyme
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
Instructions
Prepare vegetables with uniform cuts for even cooking.
Optional: Sauté onions and garlic in olive oil for enhanced flavor.
Place chicken in 6-quart crockpot, layer vegetables over top.
Add bay leaves, thyme, parsley, garlic powder, and pepper.
Pour broth, water, and bouillon paste over ingredients.
Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
Remove chicken, cool, and shred into bite-sized pieces.
Return shredded chicken to crockpot.
Increase to HIGH, add noodles and butter.
Cook 15-20 minutes until noodles are tender.
Remove bay leaves, add fresh parsley and lemon juice.
Adjust seasoning and serve hot.
Notes
Add noodles only in final 20 minutes to prevent mushiness
Soup can be made without noodles for better freezing
Adjust liquid when reheating as noodles absorb broth