Crockpot Chicken Noodle Soup

A comforting and easy-to-make crockpot chicken noodle soup that tastes like it simmered all afternoon but requires almost no hands-on time.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Chicken

3 pounds bone in chicken pieces

Vegetables

1 large yellow onion chopped
3 carrots peeled and cut into 1/2 inch slices
3 ribs celery chopped
3 cloves garlic minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary crumbled optional
salt and freshly ground black pepper to taste

Broth & Seasoning

10 cups low sodium chicken broth or homemade chicken stock
2 tablespoons olive oil or unsalted butter
1 tablespoon apple cider vinegar or fresh lemon juice to finish

Pasta

8 ounces wide egg noodles or your favorite pasta

Garnish

2 tablespoons fresh parsley chopped for serving

Equipment

6 Quart Slow Cooker
skillet,
Medium Pot

Method

Pat the chicken dry and season it lightly with salt and pepper. This helps develop flavor in the broth when it cooks slowly.
In a skillet warm olive oil over medium heat. Add the chicken pieces skin side down and brown them for 3 to 4 minutes per side. You do not need to cook through. Browning adds depth to the final broth. If using boneless chicken you can skip this step to save time.
Place the chopped onion, carrots, celery, garlic and bay leaves in the bottom of a 6 quart slow cooker. Arrange the browned chicken on top. Pour in the chicken broth. There should be about an inch of space at the top so the liquid does not boil over.
Sprinkle in dried thyme and rosemary. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The low slow setting extracts collagen and flavor more gently and yields tender chicken and a deeper broth.
Once the chicken is cooked through, remove it to a cutting board. Let it cool slightly then shred the meat with two forks. Discard bones and skin if used. Taste the broth and adjust seasoning with salt and pepper. If the broth tastes flat, stir in 1 tablespoon apple cider vinegar or a squeeze of lemon. This brightens the flavors without adding sweetness.
For the best texture for noodles, bring a small pot of salted water to a boil and cook the egg noodles for half of the package time. This pre-cooking prevents the noodles from absorbing too much broth in the slow cooker and becoming mushy. Drain and set aside. If you prefer not to pre-cook, add the dry noodles to the pot 20 to 30 minutes before serving but expect a softer noodle.
Return the shredded chicken to the slow cooker. Add the noodles and chopped parsley. Stir gently. Cover and let the soup sit on warm for 10 to 15 minutes to allow flavors to marry. If you used pre-cooked noodles they will finish without becoming soft.
Serve with a grind of fresh black pepper and an extra sprinkle of parsley. For a silky finish, add a teaspoon of butter to each bowl or a swirl of heavy cream for an indulgent touch.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 650mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 2.5mg

Notes

This recipe balances convenience and craft to deliver consistent results. It is perfect for weeknight dinners, soothing sick days, and feeding a crowd without fuss.

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