Classic Crockpot Chicken Noodle Soup
Warm up with this simple yet satisfying classic chicken noodle soup, made effortlessly in your crockpot with tender chicken, vegetables, and savory broth.
Equipment
- Crockpot
- large skillet
- cutting board
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced or diced
- 2 celery stalks, sliced
- 8 cups chicken broth or stock, low sodium preferred
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups wide egg noodles
- 1/4 cup fresh parsley, chopped
Instructions
Preparation
- Chop the onion, slice the carrots, and slice the celery.
- In a large skillet, sauté the chopped onion, carrots, and celery in olive oil over medium heat for 5-7 minutes until softened.
- Transfer the sautéed vegetables to the slow cooker and place the chicken on top.
- Pour in the chicken broth, add thyme, rosemary, bay leaf, and season generously with salt and pepper.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken easily shreds.
- Remove chicken, shred it with two forks, and discard the bay leaf.
- Return shredded chicken to the slow cooker, stir in egg noodles, and cook on HIGH for 15-20 minutes until tender.
- Adjust seasonings, then stir in fresh chopped parsley just before serving.
Notes
For a richer flavor, don't skip sautéing the vegetables. You can also add more vegetables like peas or corn during the last hour of cooking for extra color and nutrients.