Simple Crockpot Chicken Noodle Soup for Busy Weeknights (Print Version)
Simple Crockpot Chicken Noodle Soup recipe. Effortless comfort food for chilly evenings. Just toss and go for a hearty, warm bowl.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours 30 Minutes minutes
Total Time: 21 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains chicken; can be made gluten-free with GF noodles.
# Ingredients:
→ Soup Base Essentials
01 -
2-3 boneless, skinless chicken breasts (about 1.5 lbs)
02 -
8 cups (2 quarts) low-sodium chicken broth
03 -
2 cups chopped carrots (about 3-4 medium carrots)
04 -
1 cup chopped celery (about 2-3 stalks)
05 -
1 medium yellow onion, diced
→ Flavor Builders
06 -
4 cloves garlic, minced
07 -
1 tsp dried thyme
08 -
1 bay leaf
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Noodle & Freshness
11 -
2 cups wide egg noodles (uncooked)
12 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
This is where we start building flavor for our Easy Crockpot Chicken Noodle Soup. I usually get all my chopping done first, which, let's be real, is half the battle. Dice those onions, slice the carrots, and chop the celery. Sometimes I get a little carried away and make the carrot pieces too big, then I have to go back and fix them. It's okay, kitchen chaos is part of the fun, right?
02 -
Now for the magic! Place your chicken breasts at the bottom of the crockpot. I always make sure they're somewhat centered. Then, pile on all those lovely chopped veggies—carrots, celery, and onion. Pour over the chicken broth, making sure the chicken is mostly submerged. This step always makes me feel like I’m setting myself up for a win later.
03 -
Time for the good stuff! Toss in the minced garlic, dried thyme, and that single bay leaf. I give it a gentle stir just to make sure everything is somewhat distributed, but don't overthink it. This is where the aromas start to promise something wonderful. I remember one time I forgot the thyme, and the soup just didn't have that classic warmth, so don't skip it!
04 -
Cover your crockpot and set it to low for 6-8 hours, or high for 3-4 hours. I usually go for the low setting if I'm starting it in the morning before work; it just lets all those flavors really meld together. You'll start to smell the most incredible aromas filling your kitchen after a few hours, honestly, it's the best part of the wait for this Easy Crockpot Chicken Noodle Soup.
05 -
Once the cooking time is up, carefully remove the cooked chicken breasts from the crockpot. They should be super tender and fall apart easily. I use two forks to shred them right in a bowl, it's so satisfying! Then, return the shredded chicken back to the crockpot. This is where the soup starts to look like the comforting meal we're aiming for.
06 -
About 30 minutes before you're ready to serve, stir in the egg noodles. This is crucial—don't add them too early, or they'll get mushy, trust me, I've learned that the hard way! Cook until they're tender. Season with salt and black pepper to taste. A generous sprinkle of fresh parsley right before serving adds a pop of color and freshness that really elevates this Easy Crockpot Chicken Noodle Soup.
# Notes:
01 -
Don't add the noodles at the very beginning; they'll turn to pure mush, and nobody wants that.
02 -
Seasoning is key! Taste and adjust salt and pepper at the end—you might need more than you think.
03 -
Use a good quality chicken broth; it makes a huge difference in the overall flavor of your Easy Crockpot Chicken Noodle Soup.
04 -
Adding a squeeze of fresh lemon juice at the very end brightens all the flavors beautifully.
# Equipment Needed:
01 -
Crockpot (Slow Cooker)
02 -
Cutting board
03 -
Knife
04 -
Forks for shredding
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 25g