Homemade Crockpot Chicken Noodle Soup | Soup recipes slow cooker, Chicken crockpot recipes, Chicken noodle soup crock pot

Homemade Crockpot Chicken Noodle Soup | Soup recipes slow cooker, Chicken crockpot recipes, Chicken noodle soup crock pot

Author: Arwa Prep Time: 15 minutes
Cook Time: 240 minutes Total Time: 255 minutes
Yield: 6 servings Category: LUNCH Cuisine: American Diet: None

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 8 cups low sodium chicken broth
  • 3 large carrots, peeled and sliced on the diagonal
  • 3 celery stalks, sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme or 1 tablespoon fresh chopped
  • 2 bay leaves (optional)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper (freshly ground if possible)
  • 2 cups wide egg noodles, uncooked
  • 2 tablespoons butter (optional for richness)
  • 2 tablespoons fresh parsley, chopped (for finish)
  • 1 tablespoon lemon juice (optional)
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Instructions

  1. Place chicken breasts in the bottom of the slow cooker and season with a pinch of salt and pepper.
  2. Add carrots, celery, and onion around the chicken; toss in the garlic, thyme, and bay leaves.
  3. Pour the chicken broth over everything so it covers most of the ingredients.
  4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken reaches 165°F and vegetables are tender.
  5. Remove chicken to a cutting board; shred with two forks or chop into bite-sized pieces.
  6. Taste the broth and adjust salt and pepper, removing bay leaves.
  7. Add egg noodles directly into the crockpot along with shredded chicken and push them down to soak up the broth.
  8. Continue cooking on high for 20 to 30 minutes until noodles are tender.
  9. Stir in butter, parsley, and lemon juice before serving hot.

Notes

  1. Be careful not to overcook the noodles; add them near the end to avoid mushiness.