Crockpot Chicken Noodle Soup

Course Main Course, Soup

Cuisine American, Southern

Keyword crock-pot-chicken-noodle-soup, crockpot-chicken-noodle-soup-recipe

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 149kcal

Arrange chicken breasts, carrots, celery, onion, fresh thyme, bay leaves, chicken soup base, granulated garlic, salt, lemon pepper, poultry seasoning and black pepper in the bottom of the slow cooker.
Pour the chicken broth over the vegetables. Stir to combine.
Lock the lid in place and cook on low for 6-8 hours or on high for 3-4 hours.
Meanwhile, about 30 minutes before the end of cooking, cook the egg noodles in salted water per the package instructions until al dente, then drain.
Uncover the soup and use 2 forks to shred the chicken breasts. Add the drained egg noodles, stir to combine. Remove the bay leaves and thyme stems.
Simmer on high for 5-10 minutes, then ladle into bowls and serve garnished with chopped parsley.

Protein: You can use boneless skinless chicken thighs in place of chicken breasts. You could also adapt this soup using turkey for turkey noodle soup.

Broth: You can use low sodium chicken broth, chicken stock or bone broth in this recipe.

Bay Leaves: I rarely have fresh bay leaves on hand, but you can certainly use fresh bay leaves in place of dried.

Fresh Herbs: You could also swap out the fresh thyme and use chopped fresh rosemary, basil or fresh oregano, instead.

Heavy Cream: You can add 1 cup of heavy cream to the pot at the end of cooking for creamy chicken noodle soup.

Cubed Chicken: I choose to shred the chicken to keep things simple in this recipe. You can remove the chicken breast to a chopping board and cube it into bite-sized pieces, instead.