Description

This Crockpot Chicken Noodle Soup is a comforting, hearty meal perfect for chilly days or when you need a warm, nourishing dish. Made with tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles slow-cooked to perfection, it delivers a rich, flavorful broth with minimal effort. It’s an ideal make-ahead recipe that combines classic flavors and easy preparation for a satisfying homemade soup.

Ingredients

Scale

Vegetables

1 large yellow onion, diced (about 1 ½ cups)
3 large carrots, peeled and sliced into ¼” coins (about 2 cups)
2 ribs celery, sliced (about 1 cup)
3 cloves garlic, minced (about 2 teaspoons)

Protein

1 ½ pounds boneless, skinless chicken breasts (or bone-in for more flavor)

Herbs and Seasonings

1 teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon dried rosemary (or 1 teaspoon fresh)
1 bay leaf (optional)
2 teaspoons chicken bouillon (optional, but recommended)

Liquids

8 cups low-sodium chicken broth (or more if needed)

Pasta

8 ounces wide egg noodles (uncooked)

Finishing Touches

1 tablespoon fresh parsley, chopped
2 teaspoons lemon juice (optional but recommended for brightness)
Freshly cracked black pepper (to taste, for garnish)

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Instructions

Add to slow cooker: Place the diced yellow onion, peeled and sliced carrots, sliced celery, chicken breasts, minced garlic, kosher salt, black pepper, dried thyme, dried rosemary, and bay leaf into a 6-quart slow cooker in the order given. Dollop the chicken bouillon on top if using.
Slow cook: Pour in the low-sodium chicken broth, ensuring all ingredients are submerged. Cover and cook on low for six to seven hours, or on high for three to four hours, until the chicken is tender and shreds easily.
Shred the chicken: Carefully remove the chicken from the slow cooker and place it on a clean plate. Use two forks to shred the chicken into smaller pieces. Return the shredded chicken to the slow cooker. Remove and discard the bay leaf if used.
Cook the noodles: Add the uncooked wide egg noodles directly into the soup. Cover and cook on high for twenty to twenty-five minutes, or until the noodles are tender but not mushy. Add additional chicken broth if the soup appears too thick or the liquid level is too low.
Final touches: Stir in the chopped fresh parsley and lemon juice to brighten the flavor. Taste the soup and adjust seasoning as needed by adding more salt or freshly cracked black pepper according to preference.
Serve: Ladle the soup into bowls and garnish with additional fresh parsley and freshly cracked black pepper. Serve warm and enjoy the comforting flavors.

Notes

Bone-in chicken breasts can be used instead of boneless for deeper flavor, just discard bones before shredding.
If you prefer thicker soup, decrease the amount of broth or add noodles gradually to control consistency.
Low-sodium broth is recommended to better control salt content.
The bay leaf is optional but adds a subtle depth of flavor.
Lemon juice at the end brightens and balances the savory flavor of the soup.
For a gluten-free option, substitute egg noodles with gluten-free pasta or spiralized vegetables.