Description
This Crockpot Chicken Noodle Soup is a heartwarming classic comfort dish made easy using a slow cooker. Tender chicken breasts simmer with fresh vegetables and herbs in a flavorful broth, finished with delicate egg noodles and a bright hint of lemon juice. Perfect for a cozy family dinner or when you need a soothing, homemade soup with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 cup water
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 cups egg noodles
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare Slow Cooker and Ingredients: Place the chicken breasts in the bottom of the crockpot. Add chicken broth, water, sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, black pepper, and salt on top.
- Cook Chicken and Vegetables: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot.
- Add Egg Noodles: Stir in the egg noodles and cook the soup on high for an additional 20 to 30 minutes or until the noodles are tender and cooked through.
- Finish and Serve: Stir in lemon juice if using, adjust seasoning to taste with additional salt or pepper if needed. Ladle soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a richer, deeper flavor, substitute boneless chicken breasts with bone-in chicken thighs and remove bones after cooking.
- Adding noodles during the final 20-30 minutes prevents them from becoming mushy or overcooked.
- Store leftovers in the refrigerator for up to 4 days. To freeze, omit noodles and add fresh noodles when reheating for best texture.
