Description
This hearty and comforting Crockpot Chicken Noodle Soup is perfect for any day when you crave a warm, homemade meal with minimal effort. Tender chicken breasts, fresh vegetables, and wide egg noodles simmered together in a flavorful broth create a classic dish that’s both nourishing and satisfying.
Ingredients
Scale
Protein & Broth
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 8 cups chicken broth
Vegetables & Aromatics
- 2 cups carrots, peeled and chopped (about 3 large)
- 2 cups celery, chopped (about 3 stalks)
- 1 yellow onion, diced
- 3 cloves garlic, minced
Herbs & Seasonings
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice, fresh
Pasta
- 2 cups wide egg noodles, cooked
Instructions
- Prepare the crockpot: Place chicken breasts in the bottom of the crockpot. Add diced onion, chopped carrots, chopped celery, chicken broth, bay leaf, dried thyme, extra virgin olive oil, and minced garlic. Stir gently to combine the ingredients evenly.
- Cook the soup: Cover the crockpot and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender and fully cooked.
- Finish the soup: Remove and discard the bay leaf. Add the cooked wide egg noodles to the crockpot along with the chopped fresh parsley, salt, pepper, and fresh lemon juice. Stir well to incorporate all ingredients and heat through.
- Serve and enjoy: Spoon the hot chicken noodle soup into bowls and enjoy immediately for a comforting homemade meal.
Notes
- For a gluten-free version, substitute egg noodles with gluten-free pasta or spiralized vegetables.
- Use low-sodium chicken broth to control the salt content in the soup.
- Shred the chicken after cooking for a different texture if preferred.
- The lemon juice adds a nice brightness; adjust to taste or omit if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
