This comforting Crock Pot Chicken Noodle Soup is the perfect solution for busy days or when you’re craving a hearty, nourishing meal. Slow-cooked to perfection, the tender chicken, flavorful broth, and soft vegetables meld together to create a satisfying, soul-warming dish. The noodles are added towards the end, so they stay perfectly al dente, making this soup a family favorite. It’s a breeze to prepare—just set it in the morning and return to a delicious, ready-to-eat meal by evening. Whether you’re feeling under the weather or just need a cozy bowl of comfort, this soup will surely hit the spot.
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles
- 1 tbsp lemon juice (optional)
- Fresh parsley, for garnish
Instructions:
- Prepare the base: In a large Crock Pot, add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, and a pinch of salt and pepper.
- Slow cook the soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the Crock Pot and shred them using two forks. Return the shredded chicken to the pot.
- Add the noodles: About 30 minutes before serving, stir in the egg noodles. Cook on high until the noodles are tender, about 20-30 minutes.
- Finish the soup: Taste and adjust seasoning if needed. For a brighter flavor, stir in lemon juice before serving.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!
This chicken noodle soup pairs wonderfully with crusty bread or a light salad.
