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Crockpot Chicken Noodle Soup

Classic homemade chicken noodle soup made easy in the crockpot: raw chicken, carrots, celery, onion, herbs and broth, finished with egg noodles and fresh parsley.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs or breasts (680 g)
  • 3 medium carrots sliced
  • 3 ribs celery sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth (1.9 L)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 whole bay leaf
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles (225 g)
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice optional

Method
 

  1. Add the chicken, carrots, celery, onion, garlic, broth, thyme, rosemary, bay leaf, salt and 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 (74°C) and the vegetables are tender.
  3. Remove the chicken, shred it with 2 forks, and return it to the pot. Remove the bay leaf.
  4. Turn to HIGH, stir in the egg noodles, and cook 20 to 30 minutes until tender.
  5. Stir in the parsley and lemon juice, taste for salt, and serve.

Notes

Cook time is for LOW plus noodle time. On HIGH, cook 3 to 4 hours before adding noodles.