Hearty Crockpot Chicken Noodle Soup for Simple Suppers (Print Version)

Whip up an Easy Crockpot Chicken Noodle Soup! Simple ingredients, minimal fuss, and a warm bowl waiting. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (if broth is dairy-free)

# Ingredients:

→ Soup Base & Protein

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 8 cups low-sodium chicken broth

→ Veggies & Aromatics

03 - 2 cups chopped carrots (about 3-4 medium)
04 - 2 cups chopped celery (about 3-4 stalks)
05 - 1 large yellow onion, diced

→ Seasoning Essentials

06 - 1 tsp dried thyme
07 - 2 bay leaves
08 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

09 - 6 oz wide egg noodles
10 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, grab your crockpot. Place the chicken breasts right in the bottom. Now, scatter those chopped carrots, celery, and diced onion all around the chicken. Pour in the chicken broth, making sure the chicken is mostly submerged. Toss in the dried thyme and a couple of bay leaves. This is where the magic starts to happen, honestly. You can already smell those aromatics mingling, even before it starts cooking. I always give it a little stir here, just to make sure everything's acquainted, though it's not strictly necessary. Cover it up, and set it to low for 6-8 hours or high for 3-4 hours. Go live your life!
02 - Once the cooking time is up and your kitchen smells absolutely heavenly, carefully remove the chicken breasts from the crockpot. They should be super tender and practically fall apart. Grab two forks and start shredding that chicken right on a cutting board. I usually make sure there are no big chunks left because, to be real, no one wants a giant piece of chicken in their soup. Return the shredded chicken to the crockpot. This step is so satisfying, watching the chicken just melt into the broth. It means we’re almost there!
03 - Now for the noodles! This is a crucial step, so pay attention. Add the egg noodles directly into the crockpot with the shredded chicken and broth. Give it a good stir to make sure the noodles are submerged and don't clump together. This is where I always keep an eye on it. Cook the noodles on high for about 20-30 minutes, or until they're tender. You don't want them mushy, so taste them after 20 minutes. I once overcooked them and they turned into a gloopy mess, oops! We want tender, not disintegrating.
04 - Once the noodles are perfectly tender, it’s time to pull out those bay leaves – don't eat them! Now, taste the soup. This is your moment to adjust the seasonings. Add salt and freshly ground black pepper to your liking. I usually add a good pinch of both. You might be surprised how much salt a big pot of soup needs to really sing. This is where you make it *yours*. Maybe a little more pepper, or a tiny dash of something extra if you're feeling wild. Trust your taste buds, hon.
05 - Finally, stir in that fresh chopped parsley. This step is so simple but makes such a difference. The vibrant green against the golden broth just looks so inviting, and the fresh herb really brightens up all those rich, savory flavors. It’s like a little burst of sunshine in your bowl. I sometimes add a bit more than the recipe calls for because I just love that fresh, clean taste. Give it one last gentle stir, and you’re ready to serve. The aroma, oh my goodness, it’s just pure comfort radiating from the pot.
06 - Ladle generous portions of your Easy Crockpot Chicken Noodle Soup into bowls. I like to serve mine with a crusty piece of bread for dipping, or maybe a simple side salad. It’s amazing how something so simple can feel so incredibly nourishing and satisfying. Look at that beautiful, steaming bowl – all those tender noodles, savory chicken, and colorful veggies. You did it! Take a moment to enjoy the fruits of your (minimal) labor. This soup always brings a smile to my face, and I hope it does for you too.

# Notes:

01 - Don't add the noodles too early! They'll turn to mush, I learned that the hard way.
02 - Leftovers are even better, honestly. Store in an airtight container for up to 3 days in the fridge.
03 - No chicken broth? Veggie broth works fine, just a slightly different flavor profile.
04 - A squeeze of fresh lemon at the end brightens everything up so much!

# Tools You'll Need:

01 - 6-quart slow cooker (crockpot)
02 - Cutting board
03 - Sharp knife
04 - Two forks

# Nutrition Facts (Per Serving):

Calories: 350-400 kcal
Total Fat: 8-10g
Total Carbohydrate: 35-40g
Protein: 30-35g

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