Homemade Crockpot Chicken Noodle Soup
A comforting and easy-to-make chicken noodle soup using a slow cooker, perfect for cozy dinners and meal prep.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth (low-sodium recommended)
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles (or your preferred pasta)
- Fresh herbs (optional, for garnish)
Instructions
- Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, garlic powder, thyme, and parsley.
- Layer the sliced carrots, diced celery, and diced onion over the chicken. Spread them evenly for consistent cooking.
- Pour in the chicken broth, covering all the ingredients. Ensure the chicken is fully submerged.
- Cover and cook on low for 360 to 480 minutes or on high for 180 to 240 minutes. The chicken should be tender and easily shreds with a fork.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot about 30 minutes before serving.
- Stir in the egg noodles, cover, and cook on high for an additional 30 minutes or until the noodles are tender but not mushy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well; transfer to freezer-safe containers and store for up to 3 months.