Crock-Pot Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots
peeled and sliced ¼-inch thick
- 1 ½ cups yellow onion
½-inch dice
- 1 cup celery
¼-inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme
chopped, or ¾ teaspoon dried
- 1 teaspoon fresh rosemary
chopped, or ½ teaspoon dried
- 2 dried bay leaves
- 8 cups unsalted chicken stock
or broth
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Directions
- 1
Add Ingredients - In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- 2
Slow Cook - Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.
- 3
Shred Chicken - Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
- 4
Cook Noodles - Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
- 5
Warm Chicken - Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.
- 6
To Serve - Garnish the chicken noodle soup with chopped parsley before serving.
Crock-Pot Chicken Noodle Soup
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About this Recipe
When the cold season hits and you're craving a bowl of warm comfort, this easy Crock-Pot Chicken Noodle Soup is your ultimate antidote. Skip the fuss and let your slow cooker do all the work, delivering a deeply flavorful, hearty soup that tastes like home. The true magic of this soup lies in its simplicity and the gentle, long simmer in the slow cooker. This method allows the lean chicken breast, aromatic vegetables like carrots, onion, and celery, and fresh herbs to meld beautifully, infusing every spoonful of the broth with rich, comforting flavor. It’s a "set it and forget it" solution to chilly evenings. You can expect a classic, deeply satisfying chicken noodle soup, with incredibly tender shredded chicken, perfectly cooked vegetables that retain just enough bite, and hearty wide egg noodles swimming in a golden, herbaceous broth. Each generous serving offers a delightful medley of textures and a warm, savory taste that is both familiar and utterly soul-soothing. This recipe yields 8 ample servings, making it ideal for family dinners or meal prep throughout the week. For a vegetarian twist, consider omitting the chicken and using a high-quality vegetable stock, potentially adding cannellini beans or white beans for extra protein. While the recipe specifies boneless, skinless chicken breasts, you could swap them for boneless, skinless chicken thighs for a richer, more tender result. Feel free to enhance the vegetable medley with quick-cooking additions like fresh peas, corn kernels, or a handful of baby spinach stirred in during the last few minutes. Perfect for a chilly evening, a comforting weeknight meal, or when someone needs a little TLC, this Crock-Pot Chicken Noodle Soup is a stand-alone star. Serve it warm in large bowls, perhaps with a sprinkle of extra fresh parsley and a side of crusty bread to soak up every last drop of the delicious broth.