Crockpot chicken noodle soup

🍲 Crockpot Chicken Noodle Soup

A comforting, slow-cooked soup made with tender chicken, vegetables, herbs, and egg noodles. It’s perfect for cold days or when you want something soothing and simple.

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🛒 Ingredients

• 1–1½ lbs boneless, skinless chicken breasts (or thighs)
• 6 cups chicken broth
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt & pepper to taste
• 2 cups egg noodles

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👩‍🍳 Instructions

1. Add to Crockpot: Place chicken, broth, carrots, celery, onion, garlic, and seasonings into the slow cooker.
2. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours
3. Shred Chicken: Remove chicken, shred with two forks, and return to pot.
4. Add Noodles: Stir in egg noodles during the last 20–30 minutes (cook until tender).
5. Adjust salt and pepper before serving.

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🍋 Optional Add-Ins

• Fresh lemon juice for brightness
• Fresh parsley at the end
• A splash of heavy cream for richness
• Spinach or peas added near the end

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💡 Tips

• For firmer noodles, cook them separately and add to bowls before serving.
• Bone-in chicken adds deeper flavor — just remove bones before shredding.
• This soup freezes well (without noodles).

If you’d like, I can give you a creamy version or a “from frozen chicken” version.