Hearty Crockpot Chicken Noodle Soup: Weeknight Comfort (Print Version)

Easy Crockpot Chicken Noodle Soup for a comforting meal! Just toss ingredients in your slow cooker and enjoy a warm, simple dinner. Perfect for busy nights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Can be Gluten-Free (with GF noodles)

# Ingredients:

→ Base Ingredients

01 - Boneless, Skinless Chicken Breasts or Thighs (about 1.5 - 2 lbs)
02 - 6-8 cups Chicken Broth (low sodium preferred)
03 - 2 cups Carrots (diced)
04 - 2 cups Celery (diced)
05 - 1 large Onion (diced)

→ Flavor Boosters

06 - 4-5 cloves Garlic (minced)
07 - 1 tsp Dried Thyme
08 - 1/2 tsp Dried Rosemary
09 - 1 Bay Leaf

→ Noodles & Finishing

10 - 4-6 oz Dried Egg Noodles (medium width)
11 - 1/4 cup Fresh Parsley (chopped, for garnish)

→ Seasoning Staples

12 - Salt (to taste)
13 - Black Pepper (to taste)

# Instructions:

01 - First things first, get those veggies chopped. I usually dice my carrots, celery, and onion into roughly similar-sized pieces – nothing too small, or they'll disappear in the slow cooker. Honestly, I'm not super precise here, just aim for edible chunks! Place them in the bottom of your crockpot. Next, pop your chicken breasts or thighs right on top. Don't worry about cutting them up yet; the slow cooker will do most of the work for us later, making this Crockpot Chicken Noodle Soup so easy.
02 - Pour in your chicken broth, making sure the chicken is mostly submerged. Now for the flavor magic! Toss in your minced garlic, a pinch of dried thyme, a little rosemary, and that essential bay leaf. Give it all a good stir, just to get those herbs mingling. This is where the smells start to build, and you can already imagine that comforting Crockpot Chicken Noodle Soup aroma filling your kitchen. Season with a generous sprinkle of salt and pepper, but remember, you can always adjust later!
03 - Cover your crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. Honestly, I prefer low and slow; it really tenderizes the chicken and lets those flavors deepen. Go about your day! Run errands, tackle that laundry pile, or just relax. That's the beauty of making Crockpot Chicken Noodle Soup – minimal fuss, maximum reward. You'll start to smell it about halfway through, and oh, it's glorious!
04 - Once the cooking time is up, your chicken should be super tender and easy to shred. Carefully remove the chicken from the crockpot and place it on a cutting board. Using two forks, shred it into bite-sized pieces. I sometimes make a bit of a mess here, but it's all part of the process! Return the shredded chicken to the crockpot. Now, add your dried egg noodles directly to the soup. This step is crucial for perfect Crockpot Chicken Noodle Soup texture.
05 - Increase the heat to high (if it's not already) and let the noodles cook in the hot broth for about 15-20 minutes, or until they're tender. Keep an eye on them, because nobody wants mushy noodles! This is where the soup thickens up a bit too. Give it a taste and adjust the seasonings if needed. Maybe another pinch of salt? A grind of fresh pepper? Trust your taste buds, hon!
06 - Once the noodles are perfectly cooked, ladle your warm, comforting Crockpot Chicken Noodle Soup into bowls. I love to finish mine with a sprinkle of fresh chopped parsley; it adds a lovely pop of color and a fresh herb note. Serve immediately and just bask in that homemade goodness. It looks, smells, and tastes like pure comfort, and you made it with barely any effort!

# Notes:

01 - Don't add the noodles at the beginning! They'll turn to complete mush. I learned this the hard way with a soup that became more of a noodle porridge.
02 - For freezing, I recommend freezing the soup *before* adding the noodles. Thaw it overnight in the fridge, then heat it on the stove and add fresh noodles for that perfect texture.
03 - If you're out of egg noodles, any small pasta like ditalini or even broken spaghetti can work, but the texture won't be quite the same.
04 - Add a splash of lemon juice or a tiny bit of apple cider vinegar at the very end. It brightens up all the flavors, honestly, it's a game-changer!

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - Cutting board
03 - Sharp knife
04 - Two forks (for shredding chicken)

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 8g
Total Carbohydrate: 30g
Protein: 30g

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