Go Back
–+ servings

Crockpot Chicken Noodle Soup

Crockpot chicken noodle soup with tender chicken, carrots, and celery. The noodles go in at the end so they never turn to mush.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:6 hours 30 minutes
Total Time:6 hours 45 minutes
Course: Soup
Cuisine: American
Servings: 6 servings

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 4 carrots sliced
  • 3 stalks celery sliced
  • 1 onion medium, diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups wide egg noodles
  • 2 tbsp fresh parsley chopped
  • 1/2 lemon juiced, optional

Instructions

  • Load the crockpot: Add the chicken, carrots, celery, onion, garlic, broth, thyme, bay leaf, salt, and pepper. Stir to combine.
  • Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the vegetables are soft.
  • Shred: Remove the chicken, shred it with two forks, and return it to the pot. Discard the bay leaf.
  • Add the noodles: Stir in the egg noodles, cover, and cook on high for 20-30 minutes, until the noodles are tender.
  • Finish: Stir in the parsley and lemon juice if using, taste for salt, and serve.

Notes

Add the egg noodles only in the final 20-30 minutes, never at the start, or they turn to mush and soak up the broth. Store noodles separately for best leftovers.