Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup is an easy dinner to have waiting for you at the end of the day. Chicken thighs, vegetables, egg noodles, and a savory broth come together in the slow cooker for a comforting, filling bowl of soup with very little hands-on prep.

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Course: Dinner, Soup

Cuisine: American

Keyword: Crockpot Chicken Noodle Soup

Prep Time: 10

Cook Time: 8 15

Total Time: 8 25

Servings:

Ingredients

1 medium onion, chopped
2 sticks celery, chopped
2 medium carrots, peeled & sliced
2 cloves garlic, minced
4 cups chicken broth
2 cups water
1.5 pounds chicken thighs, boneless/skinless
1/2 tsp Italian seasoning
2 bay leaves, optional
2 cups uncooked egg noodles
Salt & pepper, to taste
Fresh parsley, chopped

Instructions

Prep your ingredients.
Add all the ingredients to your slow cooker except for the noodles, salt & pepper, and parsley.
Cook on low for 6-8 hours or on high for 3-4 hours.
Take the chicken out and cut it up or shred it with two forks. Add the cut-up chicken back in, along with the egg noodles. Cook until the noodles are tender (I put the slow cooker on high), about 15 minutes or so.
Remove and discard the bay leaves. Season the soup with salt & pepper as needed (I added a fair bit of salt). Serve with fresh parsley sprinkled over top (add about a tablespoon or more… eyeballing it is fine).

Notes

Recipe Notes

You can use anything from about 1 pound to around 2 pounds of chicken, depending on how hearty you want the soup to be.
If you prefer another cooking method, this recipe can also be prepared on the stovetop or in an Instant Pot.

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