Classic Crockpot Chicken Noodle Soup
This Classic Crockpot Chicken Noodle Soup is the ultimate hands-off comfort meal. Raw chicken, vegetables, and herbs slow-cook to perfection, creating a rich, flavorful broth with tender chicken and perfectly cooked noodles added at the end for the ideal texture.
Equipment
- Slow cooker
- Cutting board
- Knife
- stovetop pot (for noodles)
- tongs or forks (for shredding)
Ingredients
- 1.5 lbs boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 fresh rosemary sprigs (or 1 tsp dried thyme/oregano)
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 6 oz fusilli noodles (or egg noodles), cooked separately
- fresh chopped parsley (optional)
Instructions
- Add raw chicken, onion, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper to the slow cooker. Pour broth over the top and stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours until chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, discard rosemary sprigs and bay leaf, then return shredded chicken to the slow cooker.
- Cook noodles separately according to package directions until al dente. Drain and set aside.
- Stir cooked noodles into the slow cooker and let everything warm together for 5 minutes.
- Serve hot, garnished with parsley and optional lemon juice.
Notes
Cook noodles separately to prevent mushiness. Adjust broth seasoning at the end based on preference.