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Crockpot Chicken Noodle Soup

A comforting and nourishing chicken noodle soup made effortlessly in a slow cooker, perfect for busy weeknights or chilly days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken (breasts or thighs) Cut into bite-sized pieces.
  • 4 cups chicken broth Use as the flavorful base.
  • 2 carrots sliced Add for classic flavor.
  • 2 stalks celery Chopped.
  • 1 onion diced Adds depth to the flavor.
  • 1 teaspoon dried thyme For seasoning.
  • 8 ounces egg noodles Use traditional or preferred type.
  • to taste salt and pepper For additional seasoning.

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces and place it at the bottom of your crockpot.
  2. Layer the chopped onion, carrots, and celery over the chicken.
  3. Sprinkle thyme, salt, and pepper, and toss in the bay leaves.
  4. Add the chicken broth, ensuring everything is submerged.
Cooking
  1. Cover and set the crockpot to low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, add the egg noodles. Stir and cover until the noodles are tender.
  3. Remove the bay leaves, and season to taste before ladling the soup into bowls.

Notes

For added depth of flavor, consider searing your chicken in a skillet before adding it to the crockpot. You can substitute the egg noodles with whole wheat or gluten-free options. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze without noodles.