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Crockpot Chicken Noodle Soup Recipe

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3.8 from 65 reviews

This Crockpot Chicken Noodle Soup is a comforting, hearty, and easy-to-make recipe that simmers gently over several hours to develop deep flavors. Tender chicken breasts cook with aromatic vegetables, herbs, and seasonings in a flavorful broth, with wide egg noodles added toward the end for a classic soup experience. Perfect for cozy days or meal prepping, this soup offers a wholesome, satisfying meal with minimal hands-on time.

  • Total Time: 9 hours
  • Yield: 8 servings

Ingredients

Soup Base Ingredients

  • 2 tablespoons olive oil (optional)
  • 1 large onion (peeled, left whole)
  • 2 large carrots (peeled and sliced)
  • 2 stalks celery (optional, chopped)
  • 1½ pounds chicken breasts (bone in with skin on, 2 or 3 breasts)
  • 1 cube chicken bouillon (or 2 teaspoons chicken base, or 2 tablespoons Vegeta)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 8 cups water
  • 2 bay leaves
  • ½ teaspoon dried rosemary (optional)

Noodles and Garnish

  • 4 ounces wide egg noodles (dry, about 2 cups)
  • ¼ cup fresh parsley (chopped, for garnish)

Instructions

  1. Add soup ingredients to the crockpot: Place the olive oil, whole onion, sliced carrots, chopped celery stalks, chicken breasts with bone and skin, chicken bouillon cube, salt, pepper, water, bay leaves, and dried rosemary into the crockpot. Stir gently to combine all the ingredients.
  2. Cook on low: Cover the crockpot and cook the soup on LOW for 8 hours or on HIGH for 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
  3. Shred the chicken: Once cooking is complete, remove and discard the whole onion and bay leaves. Take out the chicken breasts, remove the skin and bones carefully, and shred the meat using two forks.
  4. Add noodles and cook: Return the shredded chicken to the crockpot. Add the dry wide egg noodles, stir well, cover, and cook on HIGH for an additional 1 hour. Check around the 45-minute mark to ensure the noodles have softened to your preference.
  5. Garnish and serve: Taste the soup and adjust salt and pepper if needed. Sprinkle the chopped fresh parsley on top as a garnish and serve the soup hot for a nourishing and delicious meal.

Notes

  • Using bone-in, skin-on chicken breasts enhances the flavor but you can use boneless, skinless if preferred.
  • The celery is optional but adds extra depth to the soup’s flavor.
  • You can substitute chicken bouillon with chicken base or a seasoning mix like Vegeta.
  • Adjust salt and pepper at the end since some bouillon cubes or bases can be quite salty.
  • Adding the noodles toward the end prevents them from becoming mushy during the long cooking process.
  • For a gluten-free option, substitute egg noodles with gluten-free noodles.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 45 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/crockpot-chicken-noodle-soup-recipe/