A crockpot classic made for comfort—this chicken noodle soup is slow-cooked with tender chicken, vegetables, and soft egg noodles in a seasoned broth perfect for sick days or cozy nights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
1.5–2 lbs boneless, skinless chicken thighs or breasts
3 carrots, sliced
3 celery stalks, diced
1 medium onion, chopped
2–3 garlic cloves, minced
8 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
4 cups wide egg noodles
1–2 tbsp lemon juice
Fresh parsley (optional)
Instructions
-
Place carrots, celery, onion, and garlic in a 6-quart slow cooker.
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Top with chicken, thyme, and bay leaves.
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Pour in chicken broth. Add salt and pepper.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred with forks, and return to crockpot.
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Stir in egg noodles and cook on HIGH for 15–20 minutes.
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Add lemon juice and parsley before serving. Adjust seasoning.