Easy Homemade Crockpot Chicken Noodle Soup
Experience the ultimate soul-soothing comfort with this effortless slow cooker chicken noodle soup. By letting the magic of low heat transform tender chicken breasts, aromatic garlic, and fresh root vegetables into a savory broth, you create a restaurant-quality meal with minimal effort. This recipe is perfectly suited for busy weeknights, offering a nutritious, warm bowl of classic American goodness that smells as incredible as it tastes without ever hovering over a stove.
- Prep Time: 15
- Cook Time: 240
- Total Time: 255
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
2 large chicken breasts
2 large carrots, sliced into rounds
1 medium yellow onion, diced
2 celery ribs, sliced thinly
4 garlic cloves, minced
2 large bay leaves
1 stalk fresh rosemary
1/2 teaspoon dried thyme
64 ounces chicken broth
Salt and black pepper to taste
8 ounces extra-wide egg noodles
1 tablespoon fresh parsley, chopped
Instructions
Lightly spray the bottom of a 7-quart or larger slow cooker with cooking spray.
Place the raw chicken breasts at the bottom of the slow cooker.
Add the sliced carrots, diced onions, celery, and minced garlic over the chicken.
Add the bay leaves, fresh rosemary, and dried thyme.
Pour the chicken broth over the ingredients until everything is covered.
Cover and cook on high for 4 hours or on low for 6 to 8 hours until chicken is tender.
Remove the chicken breasts, shred with two forks, and return to the slow cooker.
Stir in the egg noodles and cook for an additional 20 minutes on high until pasta is tender.
Remove bay leaves and rosemary stalk, stir in fresh parsley, and season with salt and pepper before serving.
Notes
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon reheating, add a splash of extra broth.