Description
When the weather turns chilly or you need a cozy meal, nothing beats a bowl of homemade chicken noodle soup. This Crockpot Chicken Noodle Soup recipe is not only simple but also delivers rich flavors with tender chicken, fresh vegetables, and soft noodles. Perfect for busy days, this dish allows you to enjoy a comforting meal without spending hours in the kitchen.
Ingredients
1 lb boneless, skinless chicken breasts
8 cups chicken broth (homemade or store-bought)
3 carrots, sliced
3 celery stalks, sliced
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
Salt and pepper, to taste
2 cups egg noodles
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon lemon juice (optional, for brightness)
Instructions
- Prepare Ingredients: In a crockpot, add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, and pepper.
- Cook the Soup: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Remove chicken breasts from the crockpot, shred with two forks, and return to the soup.
- Add the Noodles: Stir in egg noodles and cook on HIGH for an additional 15-20 minutes, until noodles are tender.
- Finish and Serve: Stir in fresh parsley and lemon juice if desired. Ladle into bowls and serve warm.
Notes
Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. For best texture, cook noodles separately if freezing.
Substitutions: Use chicken thighs instead of breasts for a richer flavor. Add other veggies like zucchini or peas for more nutrients.
Gluten-Free Option: Use gluten-free noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup, Dinner
- Method: Slow Cooker, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 200 kcal per serving