Crockpot Chicken Noodle Soup

close up of spoon and bowl of chicken noodle soup.

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: servings

Calories: 220cal

Author: Ashley Fehr

This easy Crockpot Chicken Noodle Soup recipe is one of my favorite things to warm up with on a cold winter day! With juicy chicken, vegetables, and an aromatic mix of seasonings, it's a family favorite!

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Ingredients

6 cups low sodium chicken broth
2 large carrots (peeled and chopped)
2 ribs celery (chopped)
½ medium onion (finely diced)
2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon turmeric (optional)
1 bay leaf
2 boneless skinless chicken breasts (about ¾lb or 340g)
2 cups dried egg noodles
¼ cup fresh parsley (optional)

Instructions

Add broth, carrots, celery, onion, salt, garlic, parsley, thyme, pepper, turmeric and bay leaf to a 4-6 quart slow cooker and stir well. Add chicken breasts and press down into the liquid.
Cook on low for 5-6 hours, or on high for 2.5-3 hours, until vegetables are tender.
Remove the chicken and shred with two forks and stir back into the soup.
Near the end of the cook time, bring a large pot of salted water to a boil. Cook egg noodles to al dente. (OPTIONAL: you can also turn the slow cooker to high and cook the noodles in the soup -- I find this takes about 20-30 minutes so it saves a little time to boil them separately)
Stir the noodles into the soup with fresh parsley, season with salt and pepper to taste and serve.

Video

Notes

Ingredients and Substitutions:

Broth: I always use low sodium chicken broth so I can adjust the salt to our tastes. If you are starting with salted broth you may want to reduce the added salt and taste before serving.
Vegetables: Carrots, celery and onion are a classic threesome for any soup, but you can always add more vegetables your guests enjoy.
Chicken breasts: I use chicken breasts, but any boneless, skinless cut of chicken will work great here, including chicken thighs. If you have bone-in chicken, you can sear it in a skillet and add it to the soup to cook in the broth and veggies and debone later -- just don't miss any bones!
Fresh parsley: fresh herbs are optional but they really help to brighten the flavor after a long cook time. Fresh dill would also be delicious!

Storage

Store: Any leftover chicken noodle soup you have will last in the fridge for 3-5 days in an airtight container. The pasta will soak up the liquid and soften as the soup sits, so it's best to enjoy it as soon as you can. Your leftovers will still taste delicious, though!
Freeze: If you’re planning to freeze this soup, I recommend doing so without the pasta. Cooked noodles can become mushy in the freezer. To freeze your soup, follow the recipe as instructed, but don’t add the pasta. Instead, cool the soup completely, then store it in the freezer. When you’re ready to enjoy, thaw the soup and add cooked pasta just before serving.

Nutrition