Here’s a warm, simple, and reliable Crockpot Chicken Noodle Soup—perfect for a cozy, low-effort meal.
🍲 Crockpot Chicken Noodle Soup
🧾 Ingredients
- 500–700g chicken breast or thighs (boneless/skinless)
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 6 cups chicken broth (about 1.5 liters)
- 1–2 cups egg noodles (added later)
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley (optional garnish)
🍳 Instructions
1. Load the slow cooker
Add chicken, onion, carrots, celery, garlic, herbs, salt, pepper, bay leaf, and chicken broth.
2. Slow cook
- Low: 6–7 hours
- High: 3–4 hours
Cook until chicken is very tender and easily shredded.
3. Shred the chicken
Remove chicken, shred it with forks, and return it to the pot.
4. Add noodles
Stir in egg noodles and cook:
- High: 15–25 minutes, until noodles are soft
(Keep lid on to maintain heat)
5. Finish
Remove bay leaf, add lemon juice if using, and adjust salt/pepper.
🍽️ Serving
Top with fresh parsley and serve hot with bread or toast.
💡 Tips
- Don’t add noodles at the start—they’ll turn mushy.
- Thighs give richer flavor, breast gives leaner soup.
- For extra depth, add a splash of soy sauce or a chicken bouillon cube.
