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Crockpot Chicken Noodle Soup

This comforting crockpot chicken noodle soup is slowly simmered to develop a rich, savory broth filled with tender chicken, sweet carrots, and hearty wide egg noodles. The slow cooking process yields a cozy, homestyle dish with a tender texture and vibrant flavors, perfect for busy weeknights or when craving a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large carrots firm, bright orange
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 3 boneless, skinless chicken breasts cut into large chunks
  • 8 cups chicken broth store-bought or homemade
  • 1 teaspoon dried thyme or fresh thyme if available
  • 12 oz wide egg noodles cooked separately
  • 1 tablespoon olive oil optional, for sautéing
  • to taste salt and pepper for seasoning
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large crockpot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle

Method
 

  1. Dice the carrots into small rounds and finely chop the onion and garlic, setting them aside.
  2. If using, heat the olive oil in a skillet over medium heat. Sauté the onions and garlic until fragrant and translucent, about 3-4 minutes. This step enhances their sweetness and aroma.
  3. Layer the diced carrots and sautéed onions into the bottom of the crockpot, creating a flavorful base.
  4. Add the large chunks of chicken breasts on top of the vegetables, seasoning lightly with salt and pepper, and sprinkle with dried thyme for added aroma.
  5. Pour the chicken broth over all the ingredients, ensuring the chicken is fully submerged. Cover the crockpot with its lid.
  6. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds, and the vegetables are soft.
  7. Once cooked, carefully remove the chicken breasts, shred them with two forks, and return the shredded meat to the soup, stirring to combine.
  8. Meanwhile, cook the wide egg noodles separately in boiling water until al dente, then drain and set aside.
  9. Stir the cooked noodles into the hot soup, allowing them to soak up the broth and flavors for about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  10. Finish by sprinkling chopped fresh parsley over the soup for a bright, herbal touch. Serve hot, garnished with extra parsley if desired.

Notes

Feel free to add other vegetables like celery or peas for extra color and nutrition. Using homemade broth will deepen the flavor, but store-bought works beautifully too. For a gluten-free version, substitute wide egg noodles with rice noodles or spiralized zucchini.