A soothing slow cooker chicken noodle soup made with tender chicken, classic vegetables, and egg noodles in a light broth—perfect for sick days, chilly nights, or anytime comfort is needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5–2 lbs boneless, skinless chicken thighs or breasts
3 carrots, sliced
3 celery stalks, diced
1 medium onion, chopped
2–3 garlic cloves, minced
8 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
4 cups wide egg noodles
1–2 tbsp lemon juice
Chopped fresh parsley (optional)
Instructions
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Add carrots, celery, onion, and garlic to a 6-quart slow cooker.
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Place chicken on top. Add thyme and bay leaves.
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Pour in broth and season lightly.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred, and return to crockpot.
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Stir in noodles and cook on HIGH for 15–20 minutes.
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Add lemon juice and parsley. Adjust seasoning before serving.