Description

This crockpot chicken soup is the ultimate comfort food—warm, hearty, and flavorful. Made with tender chicken, fresh vegetables, and egg noodles, it’s perfect for chilly fall evenings, cozy winter nights, or when you need a nourishing pick-me-up. What makes this recipe special is its hands-off simplicity: just toss the ingredients into the slow cooker, let it simmer, and enjoy a satisfying, homemade meal with minimal effort.

Ingredients

Scale

1 ½ lbs boneless skinless chicken breasts or thighs
8 cups chicken broth
3 carrots, sliced
3 celery stalks, sliced
1 onion, diced
3 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
1 tsp dried parsley
Salt & black pepper, to taste
2 cups egg noodles

Fresh parsley, chopped (for garnish)

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Instructions

Place chicken, broth, carrots, celery, onion, garlic, bay leaves, thyme, parsley, salt, and pepper in the crockpot.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Remove chicken, shred with forks, then return to the pot.
Stir in egg noodles and cook on HIGH for 20–25 minutes, until noodles are tender.

Remove bay leaves, garnish with fresh parsley, and serve hot.

Notes

Use rotisserie chicken for a shortcut—add in the last 30 minutes

Swap egg noodles for rice or gluten-free pasta if desired.

Add a squeeze of lemon for extra freshness.