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Crockpot Chicken Noodle Soup

Crockpot chicken noodle soup with tender shredded chicken and egg noodles simmered in a rich, herb-forward broth. Slow cooker hands most of the work while you get a comforting bowl with bright lemon and fresh parsley at the end.
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Prep Time 25 minutes
Cook Time 4 hours 35 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
Vegetables and aromatics
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
Broth and seasonings
  • 8 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp dried rosemary
  • 0.5 tsp poultry seasoning
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 bay leaves
  • 2 tbsp unsalted butter
Noodles and finishing
  • 8 oz wide egg noodles
  • 2 tbsp fresh lemon juice
  • 0.25 cup chopped fresh parsley

Equipment

  • 1 slow cooker

Method
 

Slow-cook the soup base
  1. Arrange the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Add the onion, carrots, celery, and garlic around the chicken in an even layer.
  3. Pour in the chicken broth, then add thyme, dried parsley, rosemary, poultry seasoning, kosher salt, black pepper, bay leaves, and butter.
  4. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the chicken is tender and reaches 165°F.
Shred and add noodles
  1. Remove the chicken and shred it into generous bite-size pieces using two forks.
  2. Discard the bay leaves, then return the shredded chicken to the slow cooker.
  3. Add the egg noodles, cover, and cook on HIGH for 15–25 minutes until tender, avoiding overcooking.
Finish and serve
  1. Stir in the fresh lemon juice and chopped fresh parsley.
  2. Taste and adjust salt and black pepper if needed.
  3. Serve immediately while the noodles are tender and the broth is hot.

Notes

For the best noodle texture, add egg noodles in the final cooking window and watch closely so they don’t go soft. Store leftovers in the fridge up to 3–4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because egg noodles can turn mushy after thawing. For a lighter option, use olive oil in place of the butter (or omit it) while keeping the seasonings the same.