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Crockpot Chicken Noodle Soup

A warm and comforting chicken noodle soup made effortlessly in a slow cooker, perfect for busy weeknights.
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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: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken breasts
  • 8 cups chicken broth Use homemade for richer flavor, if desired.
  • 2 cups carrots Chopped into bite-sized pieces.
  • 2 cups celery Chopped.
  • 1 medium onion Chopped.
  • 3 cups egg noodles Add 30 minutes before serving.
  • 3 cloves garlic Minced.
  • 1 tsp thyme Dried.
  • 2 leaves bay leaves
  • 1 tsp salt Adjust to taste.
  • 1 tsp black pepper Adjust to taste.

Method
 

Preparation
  1. Chop the vegetables (carrots, celery, and onion) into bite-sized pieces.
  2. Place the chicken breasts at the bottom of the slow cooker.
Cooking
  1. Layer the chopped carrots, celery, and onion on top of the chicken.
  2. Pour in the chicken broth and add minced garlic, thyme, bay leaves, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  4. Once cooked, remove the chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker.
  5. About 30 minutes before serving, add the egg noodles to the soup and stir them in.
Serving
  1. Adjust seasoning to taste and serve into bowls.

Notes

Serve with crusty bread or side salad. Garnish with fresh herbs or grated cheese for extra flavor.