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Crock Pot Homestyle Chicken Noodle Soup – Cozy, Easy, and Comforting

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts or thighs (thighs for more tenderness)
  • 8 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery ribs, sliced
  • 3–4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary, crushed (optional)
  • 1–2 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 8 ounces egg noodles (wide or extra-wide)
  • 1–2 tablespoons fresh lemon juice (optional, for brightness)
  • 2 tablespoons butter or olive oil (optional, for richness)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the base: Add onion, carrots, celery, and garlic to the Crock Pot. Pour in the chicken broth.
  2. Season the pot: Stir in bay leaves, thyme, parsley, rosemary (if using), salt, and pepper.
  3. Add the chicken: Place the chicken breasts or thighs on top of the vegetables. No need to cut—shredding later is easier.
  4. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is fully cooked and tender.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Discard bay leaves.
  6. Cook the noodles: Turn the slow cooker to High. Stir in egg noodles and cook for 15–20 minutes, or until al dente. (Check at 12 minutes—no one likes soggy noodles.)
  7. Finish the soup: Stir the shredded chicken back in. Add butter or olive oil if you want extra richness. Squeeze in lemon juice for brightness. Taste and adjust salt and pepper.
  8. Serve: Ladle into bowls and sprinkle with fresh parsley. Add cracked black pepper to finish.