Crockpot Chicken Noodle Soup
The Crockpot chicken noodle soup recipe brings together all the comforting flavors of this beloved classic, but with the added benefit of easy, hands-off preparation. With the magic of slow cooking, you can enjoy a rich, hearty soup without spending hours in the kitchen.
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 6 cups chicken broth low-sodium
- 3 medium carrots peeled and sliced
- 2 celery stalks chopped
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 bay leaf
- 8 ounces egg noodles or preferred pasta
- Salt to taste (if needed)
- Fresh parsley chopped (for garnish)
Instructions
- Add chicken, carrots, celery, onion, garlic, thyme, rosemary, pepper, and bay leaf to the Crockpot.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
- Remove chicken, shred it with forks, and return it to the Crockpot.
- Add egg noodles and cook on low for 20-30 minutes, or until noodles are tender.
- Taste and adjust seasoning with salt and pepper if needed.
- Remove the bay leaf and garnish with chopped parsley.
- Serve hot and enjoy!
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