Go Back

Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup is a comforting, hearty dish that transforms simple ingredients into a rich, flavorful broth with tender shredded chicken and al dente noodles. Using the slow cooker allows for effortless prep and deep infusion of flavors, resulting in a cozy, rustic-looking bowl with a vibrant, inviting appearance. It's perfect for busy weeknights and makes great leftovers, with a texture that’s both soothing and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts seasoned with salt and pepper
  • 8 cups chicken broth low-sodium recommended
  • 3 carrots large carrots peeled and sliced into chunks
  • 3 stalks celery stalks sliced into chunks
  • 4 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 0.5 cup fresh parsley chopped, added at the end
  • 8 oz wide egg noodles or preferred pasta
  • to taste salt and black pepper adjust after cooking
  • 1 teaspoon lemon zest optional, added at the end

Equipment

  • 6-quart slow cooker
  • Skillet
  • Sharp Knife
  • Chopping Board
  • Ladle

Method
 

  1. Season the chicken breasts with salt and pepper.
  2. In a skillet over medium heat, sear the chicken for about 3-4 minutes per side until golden brown and fragrant. This step creates a deeper flavor and helps lock in juices.
  3. Transfer the seared chicken to the slow cooker and pour in the chicken broth. Add the sliced carrots, celery, minced garlic, diced onion, and thyme. Give everything a gentle stir to combine.
  4. Cover the slow cooker and set it to low for 6-8 hours, allowing the flavors to meld and the chicken to become tender and juicy. The house will fill with a savory aroma during this slow simmer.
  5. Once cooking is complete, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir well to incorporate.
  6. About 30 minutes before serving, turn the slow cooker to high and add the wide egg noodles. Cover and cook until the noodles are tender, approximately 20 minutes. Keep an eye on the broth — if it reduces too much, add a splash of hot water or broth.
  7. Taste the soup and adjust seasoning with salt and pepper as needed. Stir in chopped parsley and lemon zest for brightness and freshness.
  8. Once the noodles are al dente and the flavors are balanced, turn off the slow cooker and let the soup sit for a few minutes to settle.
  9. Use a ladle to serve the hot soup into bowls, garnishing with extra parsley if desired. Enjoy this cozy, flavorful bowl of chicken noodle soup.

Notes

For an extra layer of flavor, add a splash of soy sauce or a few sprigs of fresh herbs during cooking. Make sure to taste and adjust seasoning before serving, especially if using store-bought broth. Leftovers are perfect for quick lunches; reheat gently to preserve tenderness.