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Easy Crockpot Chicken Noodle Soup

Set it and forget it! Tender chicken, hearty veggies, and perfect noodles in a rich slow-cooked broth.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 8
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts ​
  • 1 ​ large yellow onion diced
  • 4 ​ medium carrots peeled and sliced into 1/4-inch rounds
  • 3 ​ celery stalks sliced 1/4-inch thick
  • 4 ​ garlic cloves minced
  • 8 cups low-sodium chicken broth ​
  • 2 ​ bay leaves ​
  • 1 teaspoon dried thyme ​
  • 1 teaspoon dried parsley ​
  • 1 1/2 teaspoons kosher salt ​
  • 1/2 teaspoon freshly ground black pepper ​
  • 8 oz wide egg noodles ​
  • 2 tablespoons fresh lemon juice ​
  • 1/4 cup chopped fresh parsley for serving

Equipment

  • 6-quart slow cooker / crockpot
  • Chef's knife and cutting board
  • Two forks (for shredding the chicken)
  • Ladle and soup bowls
  • Measuring cups and spoons

Method
 

  1. Scatter onion, carrots, celery in slow cooker insert.
  2. Lay chicken breasts over vegetables, season with salt and pepper.
  3. Add garlic, bay leaves, thyme, parsley, then pour broth over everything.
  4. Cover and cook on LOW 4-6 hours or HIGH 2.5-3 hours until chicken shreds easily.
  5. Shred chicken with two forks, discard bay leaves, return to pot.
  6. Stir in dry egg noodles, cook on HIGH 20-30 minutes until tender.
  7. Stir in lemon juice, adjust salt and pepper to taste.
  8. Ladle into bowls, top with fresh parsley, serve immediately.