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Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 4 medium carrots, peeled and sliced into coins
  • 3 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups dry wide egg noodles
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for serving

Method
 

  1. Combine chicken, carrots, celery, onion, garlic, broth, bay leaves, thyme, salt, and pepper in the slow cooker. Cover and cook on high for 3 to 4 hours (or low for 6 to 7 hours).
  2. Transfer chicken to a plate, shred with forks, then return the meat to the pot.
  3. Stir in the egg noodles, cover, and cook on high for 20 to 30 minutes, until tender.
  4. Remove bay leaves, stir in lemon juice, and adjust seasoning. Ladle into bowls and top with parsley.

Notes

This soup can also be cooked on low for 6 to 7 hours if you prefer a longer, slower simmer. The broth will thicken as it sits; when reheating leftovers, add a bit of extra broth to reach the consistency you like.