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Crockpot Chicken Noodle Soup

A bowl of steaming Crockpot chicken noodle soup with shredded chicken, carrots, celery, and noodles.
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A comforting and easy crockpot chicken noodle soup recipe, perfect for busy weeknights or when you need a warm, set-and-forget meal. Uses rotisserie chicken for a quick shortcut.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 8 ounces egg noodles
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Place chicken breasts, onion, carrots, and celery in your slow cooker.
  2. Pour in chicken broth and season with salt, pepper, thyme, and rosemary.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through.
  4. Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  5. Stir in the egg noodles.
  6. Continue to cook on HIGH for 15-20 minutes, or until noodles are tender.
  7. Stir in fresh parsley, if using, before serving.

Notes

  • For a thicker soup, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the soup during the last 30 minutes of cooking.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • You can use leftover cooked chicken or rotisserie chicken to save time.
  • If you don’t have fresh vegetables, you can use 1 cup of frozen mixed vegetables.

Nutrition

Find it online: https://mdlatdmm.com/crockpot-chicken-noodle-soup-recipe/