This crock pot chicken noodle soup is a delightful blend of tender chicken, fresh vegetables, and aromatic herbs, creating a comforting meal that’s perfect for any season. With minimal effort, this recipe delivers maximum flavor.
Ingredients
- 1.5 lbs (700 g) chicken breasts or thighs (boneless and skinless)
- 8 cups (2 L) chicken broth
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 parsnip, peeled and diced (optional)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups (150 g) egg noodles or other pasta of choice
- 1 tbsp fresh lemon juice (optional, for a bright finish)
Instructions
- Prepare the Ingredients
- Add the chicken, chicken broth, carrots, celery, parsnip (if using), onion, garlic, thyme, parsley, bay leaf, salt, and pepper to 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 the vegetables are soft.
- Shred the Chicken
- Remove the chicken from the crock pot and shred it with two forks. Discard the bay leaf. Return the shredded chicken to the crock pot.
- Add the Noodles
- Stir in the egg noodles and cook on high for 20-30 minutes, or until the noodles are tender.
- Add Fresh Lemon Juice
- Stir in the lemon juice for a touch of brightness (optional).
- Serve and Garnish
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Pair with crusty bread or crackers for a complete meal.
Tips
- For added flavor, use bone-in chicken and remove the bones after cooking.
- Swap egg noodles for gluten-free pasta or rice if desired.
- This soup freezes well—omit the noodles before freezing and add them when reheating for best texture.
This crock pot chicken noodle soup is a heartwarming dish, combining fresh herbs and vibrant vegetables for a homemade classic that never disappoints!
