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The Best Crockpot Chicken Noodle Soup

A comforting and hearty crockpot chicken noodle soup with tender chicken, rich broth, and classic veggies all slow cooked to perfection.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4 people
Calories 246 kcal

Equipment

  • 1 Skillet for sautéing vegetables
  • 1 Crockpot 6-quart

Ingredients
  

Soup Ingredients

  • 1 ½ lbs boneless skinless chicken breasts
  • 2 cups carrots peeled and chopped
  • 1 medium yellow onion diced
  • 3 stalks celery chopped
  • 3-4 cloves garlic minced
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth homemade or low-sodium store bought
  • 1 cup water
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper freshly ground
  • 2 cups uncooked wide egg noodles
  • 3 tablespoons fresh parsley chopped

Instructions
 

Cooking Instructions

  • Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  • Add minced garlic and cook for another 1-2 minutes until fragrant.
  • Transfer vegetables to crockpot. Add chicken breasts on top. Sprinkle in thyme and bay leaf.
  • Pour in chicken broth and water. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  • Remove cooked chicken and shred with forks. Place shredded chicken back into crockpot.
  • Stir in egg noodles and parsley. Cover and cook just until noodles are tender, about 5-10 minutes. Serve hot.

Notes

Don't add noodles before cooking or they may get mushy. Also freezes well if you keep the noodles separate!