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Crockpot Chicken Noodle Soup with Herbs

Elina James
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • Soup Base
  • 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth (homemade or low-sodium store-bought)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Noodles
  • 8 oz (225 g) egg noodles or your favorite pasta (add at the end to prevent overcooking)

Instructions
 

  • Step 1: Prepare Vegetables and Chicken : Chop carrots, celery, and onion into bite-sized pieces. Mince garlic.
  • Step 2: Assemble Soup in Crockpot : Place chicken breasts/thighs at the bottom of the crockpot. Add chopped vegetables and minced garlic on top. Pour in chicken broth and add dried thyme, rosemary, parsley, bay leaf, salt, and pepper. Drizzle with olive oil.
  • Step 3: Cook : Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and vegetables are tender.
  • Step 4: Shred Chicken : Remove chicken, shred with two forks, and return it to the soup.
  • Step 5: Add Noodles : Add noodles and cook on HIGH for 15–20 minutes until al dente.
  • Step 6: Adjust Seasonings : Taste and adjust salt, pepper, and herbs as needed. Remove bay leaf before serving.