Description
This Crockpot Chicken Noodle Soup is a comforting classic, perfect for cozy family dinners. Made with tender chicken, fresh vegetables, and flavorful herbs, it simmers slowly in a crockpot to develop rich, hearty flavors. The addition of egg noodles and a splash of lemon juice brightens the soup, making it a satisfying and nourishing meal that’s both easy to prepare and impossible to resist.
Ingredients
Scale
Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients
- 2 cups egg noodles (uncooked)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare Ingredients: Begin by gathering all your ingredients including chicken, vegetables, herbs, and seasonings. Peel and slice the carrots, slice the celery, dice the onion, and mince the garlic cloves to ensure everything is ready to add to the crockpot.
- Add to Crockpot: Place the chicken breasts or thighs into the crockpot. Pour in the low-sodium chicken broth and water. Add the sliced carrots, celery, diced onion, minced garlic, dried thyme, dried rosemary, bay leaf, salt, and black pepper. This creates a flavorful base for your soup.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. Cook until the chicken is tender and fully cooked through, allowing the flavors to meld beautifully over the slow simmer.
- Shred Chicken: Once the chicken is cooked, carefully remove it from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the crockpot to combine with the broth and vegetables.
- Add Noodles and Finish Cooking: Stir in the uncooked egg noodles into the soup. Increase the crockpot heat to high and cook for an additional 20 to 25 minutes, or until the noodles are tender and cooked through.
- Final Touches: Remove the bay leaf from the soup. Stir in the lemon juice to add brightness and, if desired, sprinkle in the fresh chopped parsley for a pop of color and fresh flavor. Mix well and taste for seasoning adjustments.
- Serve: Ladle the hot chicken noodle soup into bowls and serve immediately, enjoying the comforting warmth and classic flavors of this homemade favorite.
Notes
- For added depth of flavor, sauté the onions, carrots, and celery in a little olive oil before adding them to the crockpot.
- Use wide egg noodles for the best texture, or substitute with gluten-free pasta if needed to suit dietary restrictions.
- This soup stores well in the refrigerator and often tastes even better the next day as the flavors continue to develop.
