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Crockpot Chicken Noodle Soup Recipe

Crockpot chicken noodle soup in ceramic bowl with steam rising, showing tender chicken, vegetables, and noodles in golden broth

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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.

Ingredients

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  • 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
  • Optional vegetable sauté enhances flavor complexity

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