Homemade Crockpot Chicken Noodle Soup
A cozy and comforting slow cooker chicken noodle soup made with tender chicken, hearty vegetables, flavorful broth, and classic egg noodles. Perfect for busy days, cold weather, or whenever you need a warm and satisfying meal.
Ingredients
- 1-1.5 lbs boneless skinless chicken breasts, trimmed
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3-4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp Better Than Bouillon chicken base
- 8-9 cups reduced-sodium chicken broth
- 8 oz egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Trim chicken breasts and place them at the bottom of a 6-quart slow cooker.
- Add diced onion, sliced carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf.
- Add dollops of Better Than Bouillon chicken base on top.
- Pour chicken broth over ingredients and stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken, shred with two forks, and place into a bowl.
- Discard bay leaf and return shredded chicken to slow cooker.
- Stir in egg noodles, cover, and cook on LOW for 10–15 minutes until tender.
- Taste and adjust seasonings. Serve warm with fresh parsley.
Notes
Garnish with fresh parsley for extra flavor. Add lemon zest, peas, or red pepper flakes for variation. For storing, refrigerate 3–4 days or freeze up to 3 months.