There’s just something magical about a warm bowl of homemade chicken noodle soup, especially when it’s so easy you can toss everything into a crockpot and let it do the work. This recipe is perfect for busy families, chilly nights, or when someone in your house needs a little extra comfort. It’s hearty, cozy, and packed with kid-approved flavors. The best part? It makes your kitchen smell amazing all day long!
What You’ll Need
- 1 lb boneless, skinless chicken breasts
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups egg noodles
- 2 tbsp fresh parsley, chopped (for garnish)
Pro Tips
- Use fresh ingredients – Fresh veggies and herbs make the soup taste even better!
- Don’t overcook the noodles – Add them toward the end to keep them from getting mushy.
- Make it your own – Add a squeeze of lemon juice or a sprinkle of Parmesan before serving for extra flavor.
- Double the batch – This soup freezes beautifully, so make extra for later!
- Let the kids help – Little ones can wash the veggies or stir the pot at the end.
Tools You’ll Need
- Crockpot (6-quart or larger)
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Substitutions and Variations
- Chicken: Use rotisserie chicken or thighs if you prefer.
- Noodles: Swap egg noodles for gluten-free noodles, rice, or even zucchini noodles.
- Broth: Vegetable broth works well for a vegetarian version (with chickpeas for protein).
- Veggies: Add mushrooms, spinach, or corn for extra nutrients.
Make Ahead Tips
- Chop all your veggies the night before and store them in the fridge.
- You can even add all the ingredients (except the noodles) to the crockpot insert and refrigerate overnight—just set it in the base and turn it on the next morning!
Instructions
1. Add the Ingredients
Place the chicken breasts, carrots, celery, onion, garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper into the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours.
2. Shred the Chicken
Once the chicken is cooked through, remove it from the crockpot, shred it using two forks, and return it to the soup.
4. Add the Noodles
Stir in the egg noodles and cook on high for another 10-15 minutes, or until the noodles are tender.
5. Finish and Serve
Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Serve hot!
Leftovers and Storage
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating.
Conclusion
This Crockpot Chicken Noodle Soup is the ultimate cozy meal, made even better by how simple it is to prepare. Your family will love every warm, comforting bite, and you’ll love how hands-off it is! Give it a try and let me know how it turned out—leave a comment with your thoughts or any tweaks you made. Happy cooking!
