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