A nourishing, slow-cooked chicken noodle soup made in the crockpot with tender chicken, vegetables, and egg noodles. The perfect soothing meal for recovery or chilly days.
- 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, peeled and 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 black pepper, to taste
4 cups wide egg noodles
1–2 tbsp lemon juice
Chopped fresh parsley (optional)
Instructions
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Place carrots, celery, onion, and garlic into a 6-quart slow cooker.
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Add chicken, thyme, and bay leaves on top.
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Pour in chicken broth and season with salt and pepper.
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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 soup.
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Stir in egg noodles and cook on HIGH for 15–20 minutes.
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Finish with lemon juice and parsley. Adjust seasoning before serving.