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Easy Crockpot Chicken Noodle Soup

Easy crockpot chicken noodle soup cooks low and slow with tender shredded chicken, vegetables, and wide egg noodles. Stir in fresh parsley at the end for a comforting bowl with a savory broth.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cup low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 3 carrots medium, peeled and sliced
  • 2 celery ribs sliced
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken broth, chicken thighs, carrots, celery, onion, garlic, thyme, bay leaf, kosher salt, and black pepper to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and is tender.
  3. Transfer the chicken to a cutting board.
  4. Remove and discard the bay leaf.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker and set it to HIGH.
  7. Stir in the egg noodles and cook uncovered for 20 to 30 minutes, until the noodles are tender.
  8. Stir in the parsley and serve.

Notes

For the best texture, add the egg noodles only for the final 20 to 30 minutes of cooking. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften after thawing. For a gluten-free option, use gluten-free egg noodles.