Easy Crockpot Chicken Noodle Soup: A Weeknight Lifesaver (Print Version)
Whip up Easy Crockpot Chicken Noodle Soup! This recipe delivers big comfort with minimal effort, perfect for cozy nights and busy schedules.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Omnivore
# Ingredients:
→ Main Ingredients
01 -
Boneless, Skinless Chicken Breasts (2 large)
02 -
Chicken Broth (8 cups, low sodium)
03 -
Egg Noodles (12 oz, wide)
→ Fresh Veggies & Aromatics
04 -
Carrots (3 medium, chopped)
05 -
Celery (3 stalks, chopped)
06 -
Yellow Onion (1 medium, chopped)
07 -
Garlic (3 cloves, minced)
→ Flavor Boosters
08 -
Dried Thyme (1 tsp)
09 -
Bay Leaf (1 large)
10 -
Salt & Freshly Ground Black Pepper (to taste)
→ Finishing Touches
11 -
Fresh Parsley (1/4 cup, chopped)
# Instructions:
01 -
Alright, first things first, get those veggies chopped. Dice your carrots, celery, and onion into roughly 1/2-inch pieces. Mince that garlic. Honestly, this is the most hands-on part of the whole recipe, and it's barely anything. I used to be so bad at chopping onions without crying, but now I'm a pro... mostly. Just get them ready; they're going to create such a lovely aromatic base in your Easy Crockpot Chicken Noodle Soup.
02 -
Now, toss your chopped carrots, celery, onion, and minced garlic right into your slow cooker. Place the chicken breasts on top of the veggies. Pour in all 8 cups of chicken broth. Add the dried thyme and that bay leaf. Give it a gentle stir. I always feel a little thrill at this point, knowing that magic is about to happen without me doing much else for hours. This is where the "easy" in Easy Crockpot Chicken Noodle Soup truly shines.
03 -
Cover your crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. You're looking for that chicken to be super tender, practically falling apart. I usually go for the longer, slower cook; I swear it develops deeper flavors. Once, I had a power flicker, and I totally panicked, thinking the soup was ruined. Luckily, it was fine, but that's a real kitchen "oops" moment for you!
04 -
Carefully remove the cooked chicken breasts from the crockpot. Place them on a cutting board and shred them using two forks. They should practically melt apart! Return the shredded chicken to the slow cooker. This step is so satisfying, seeing all that tender chicken ready to mingle with the noodles. Don't worry if it's a bit messy; that's just part of the process of making this delightful Easy Crockpot Chicken Noodle Soup.
05 -
Now for the noodles! Stir the wide egg noodles into the soup. Increase the heat to high (if it's not already) and cook for another 20-30 minutes, or until the noodles are tender. This is a crucial step; nobody wants mushy noodles! I've made that mistake before, adding them too early, and it was a real tragedy. Keep an eye on them, honestly, they cook faster than you think.
06 -
Remove the bay leaf – seriously, don't forget it! Taste the soup and season generously with salt and freshly ground black pepper. Stir in the fresh chopped parsley right before serving. The aroma at this point is just incredible; warm, savory, and so inviting. Ladle big bowls of this Easy Crockpot Chicken Noodle Soup and get ready for some serious comfort. It's a hug in a bowl, I promise!
# Notes:
01 -
Don't add the noodles too early! Seriously, I learned the hard way that they'll turn to mush. Last 30 minutes, tops.
02 -
Cool completely before storing to avoid mushy veggies and for food safety.
03 -
Tried rotisserie chicken once, worked great for speed and an even quicker prep.
04 -
A squeeze of fresh lemon at the end brightens everything up beautifully.
# Equipment Needed:
01 -
Slow cooker (Crockpot)
02 -
large cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
two forks for shredding chicken
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 10-15g
Total Carbohydrate: 35-45g
Protein: 30-40g