Description
This hearty Crockpot Chicken Noodle Soup recipe offers a comforting and easy-to-make meal perfect for chilly days. Tender chicken thighs cooked slowly with aromatic vegetables and seasoned broth combine with egg noodles, creating a classic dish that’s full of flavor and warmth.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 2 medium carrots, peeled and sliced
- 2 cloves garlic, minced
Liquids & Broth
- 4 cups chicken broth
- 2 cups water
Protein & Seasonings
- 1.5 pounds boneless skinless chicken thighs
- 1/2 teaspoon Italian seasoning
- 2 bay leaves (optional)
- Salt and pepper to taste
Others
- 2 cups uncooked egg noodles
- Fresh parsley, chopped (about 1 tablespoon or more for garnish)
Instructions
- Prep Ingredients: Chop the onion, celery, and carrots, peel and slice the carrots, and mince the garlic cloves preparing all the vegetables for the soup.
- Add to Slow Cooker: Place the chopped onion, celery, carrots, minced garlic, chicken broth, water, chicken thighs, Italian seasoning, and bay leaves into the slow cooker. Leave out the noodles, salt, pepper, and parsley for now.
- Slow Cook: Set the slow cooker to low and cook for 6 to 8 hours, or alternatively, cook on high for 3 to 4 hours until the chicken is tender and cooked through.
- Shred Chicken & Add Noodles: Remove the chicken thighs from the slow cooker, shred or chop them with two forks, then return the chicken to the pot. Add the uncooked egg noodles and cook on high for about 15 minutes or until the noodles are tender.
- Final Seasoning and Serve: Remove and discard the bay leaves. Season the soup with salt and pepper to taste, adding more salt if desired. Serve hot, garnished with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute chicken breasts if preferred, though thighs offer more flavor and moisture.
- For a thicker broth, reduce the amount of water or simmer uncovered for a short time before adding noodles.
- If you prefer gluten-free noodles, swap egg noodles for a gluten-free pasta variety.
- Adjust seasoning gradually; slow cooking can concentrate flavors so taste before adding extra salt.
- Leftovers keep well refrigerated for 3-4 days or can be frozen for up to 3 months.
