This crock pot chicken noodle soup is the ultimate comfort food, perfect for busy days. Loaded with tender chicken, hearty vegetables, and soft noodles, it’s a warm and wholesome dish you can prepare effortlessly.
Ingredients
- 1.5 lbs (700 g) chicken breasts or thighs (boneless and skinless)
- 8 cups (2 L) chicken broth
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 bay leaves
- Salt and pepper, to taste
- 2 cups (150 g) egg noodles
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients
- Add the chicken, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaves, salt, and pepper into the crock pot.
- Cook the Soup
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Shred the Chicken
- Remove the chicken from the crock pot and shred it using two forks. Discard the bay leaves.
- Return the shredded chicken to the crock pot.
- Add the Noodles
- Stir in the egg noodles and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Adjust the Flavor
- Stir in lemon juice if desired and adjust seasoning with additional salt and pepper.
- Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.
Tips
- For a creamier version, stir in 1/2 cup of heavy cream or coconut milk before serving.
- To save time, use store-bought rotisserie chicken; add it during the last 30 minutes of cooking.
- Leftovers can be stored in the fridge for up to 3 days, but the noodles may absorb extra broth—add more broth when reheating.
Enjoy the simplicity and heartiness of this crock pot chicken noodle soup, a comforting meal for any occasion!
