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Easy Crockpot Chicken Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 13 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high) plus 15 minutes for noodles
  • Total Time: 6 hours 25 minutes to 8 hours 25 minutes
  • Yield: 6 servings
  • Category: Soups
  • Method: Slow Cooking
  • Cuisine: American

Description

A comforting and easy-to-make Crockpot Chicken Noodle Soup featuring tender chicken thighs, fresh vegetables, and egg noodles, perfect for a warm, hearty meal with minimal effort.

Ingredients

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 2 sticks celery, chopped
  • 2 medium carrots, peeled and sliced
  • 2 cloves garlic, minced

Liquids

  • 4 cups chicken broth
  • 2 cups water

Protein

  • 1.5 pounds boneless, skinless chicken thighs

Seasonings

  • 1/2 teaspoon Italian seasoning
  • 2 bay leaves (optional)
  • Salt and pepper, to taste

Others

  • 2 cups uncooked egg noodles
  • Fresh parsley, chopped (about 1 tablespoon or more for garnish)

Instructions

  1. Prep your ingredients: Chop the onion, celery, carrots, and mince the garlic to have everything ready for the slow cooker.
  2. Add to slow cooker: Place the chopped vegetables, garlic, chicken broth, water, chicken thighs, Italian seasoning, and bay leaves (if using) into the crockpot. Do not add noodles, salt, pepper, or parsley yet.
  3. Cook the soup: Set the slow cooker to low and cook for 6-8 hours, or alternatively cook on high for 3-4 hours until the chicken is fully cooked and tender.
  4. Shred the chicken: Remove the chicken thighs from the crockpot and shred or cut them into bite-sized pieces using two forks or a knife. Return the shredded chicken to the pot.
  5. Add noodles and finish cooking: Add the uncooked egg noodles back to the slow cooker. Increase to high if not already. Cook for about 15 minutes or until the noodles are tender.
  6. Season and serve: Remove and discard the bay leaves. Season the soup with salt and pepper to taste, adding as much salt as desired. Garnish with freshly chopped parsley before serving.

Notes

  • If you prefer a thicker soup, you can reduce the amount of water or let the soup simmer uncovered for a short time to evaporate excess liquid before adding noodles.
  • To make this recipe gluten-free, substitute the egg noodles with gluten-free noodles or spiralized vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Shredding chicken is easier when it is slightly cooled after cooking.

Find it online: https://suerecipe.com/easy-crockpot-chicken-noodle-soup-recipe/