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Easy Crockpot Chicken Noodle Soup for Busy Weeknights

Crockpot chicken noodle soup simmers chicken and vegetables in savory broth until tender, then finishes with egg noodles and fresh parsley. It’s a hands-off weeknight dinner with a cozy, hearty texture.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and bay leaf 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 thickest part of the chicken reaches 165°F.
  3. Transfer the chicken to a plate.
  4. Remove and discard the bay leaf.
  5. Shred the chicken with two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Set the slow cooker to HIGH.
  8. Stir in the egg noodles.
  9. Cover and cook for 20 to 30 minutes, until the noodles are tender.
  10. Stir in the parsley.
  11. Serve promptly.

Notes

For the best texture, add the noodles only for the final cook and serve promptly. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften after thawing. For a gluten-free variation, use gluten-free noodles.