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–+ servings
slow cooker chicken soup

Chicken Noodle Soup Crock Pot

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 20 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 Crock Pot
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Measuring spoon

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 2 cups water
  • 3 medium carrots peeled and sliced
  • 3 celery stalks sliced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups egg noodles
  • 2 tablespoons fresh parsley chopped (optional)

Instructions
 

  • Place the chicken breasts in the bottom of the crock pot.
  • Pour the chicken broth and water over the chicken.
  • Add carrots, celery, onion, and garlic to the pot.
  • Stir in thyme, basil, bay leaf, salt, and pepper.
  • Cover and cook on low for 6 hours.
  • Remove the chicken, shred it with two forks, and return it to the crock pot.
  • Add egg noodles to the pot and stir.
  • Cook for an additional 20-30 minutes on high until noodles are tender.
  • Remove the bay leaf before serving.
  • Garnish with fresh parsley if desired.

Notes

For best results, ensure all vegetables are cut to a uniform size for even cooking. If you prefer a thicker soup, you can reduce the amount of water or use fewer noodles. Adjust seasoning to taste before serving, and consider adding a squeeze of fresh lemon juice for added brightness.
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