Crockpot Chicken Noodle Soup

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A Soup That Soothes and Satisfies

Chicken noodle soup is the ultimate comfort food, light yet filling, flavorful but gentle, and famously good for the soul. This slow cooker version keeps the charm of the traditional recipe while making preparation a breeze. With tender shredded chicken, warm broth, and plenty of vegetables, it’s the kind of soup you’ll want to have on repeat all winter long. The use of dried herbs and a simple bouillon base adds depth, while wide egg noodles make it heartier.

Tips and Serving Suggestions

• Don’t overcook the noodles: Add them near the end to avoid mushy pasta.
• Boost flavor with fresh herbs: Add fresh rosemary or thyme toward the end for a more vibrant taste.
• Pair with: Crusty bread or a green salad makes a lovely side.
• Make it creamy: Stir in a splash of cream or milk after cooking for a creamy variation.

Ingredients

• 1 to 1½ lbs boneless, skinless chicken breasts, trimmed
• 1 medium to large yellow onion, diced
• 3 large carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 3–4 garlic cloves, minced
• ½ tsp dried thyme leaves
• ½ tsp dried rosemary leaves
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 bay leaf (optional)
• 2 tsp Better Than Bouillon chicken base
• 8–9 cups reduced sodium chicken broth
• 8 oz wide or extra wide egg noodles
• Fresh parsley, minced, for garnish
• Salt and pepper, to taste

Directions

1. Layer the ingredients
   Place chicken breasts at the bottom of a 6-quart or larger slow cooker. Add onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf (if using) on top.
2. Add broth and bouillon
   Spoon the chicken bouillon base over the top. Pour in chicken broth and stir gently to combine.
3. Cook until tender
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.
4. Shred the chicken
   Remove chicken breasts from the slow cooker and shred with two forks. Discard the bay leaf, then return shredded chicken to the pot.
5. Add noodles
   Stir in the egg noodles. Cover and cook on LOW for 10–15 minutes, or until noodles are tender.
6. Taste and serve
   Adjust salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and a dash of black pepper.

Equipment

• 6-quart (or larger) slow cooker
• Meat shredding claws or two forks
• Ladle for serving

Nutrition Information

Each serving (based on 8 servings) has approximately 280–320 calories, with 25g protein, 25g carbs, and 10g fat. Rich in vitamins A and C from the vegetables.
Disclaimer: Nutrition facts are estimated and may vary. Consult a nutritionist for specific dietary advice.

Storage and FAQs