Description
This hearty Crockpot Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for cozy nights. Tender chicken breasts slow-cooked with fresh vegetables, herbs, and flavorful broth create a rich base that’s enhanced with the freshness of lemon juice and the perfect bite of egg noodles. This recipe yields eight servings and is designed for effortless preparation using a slow cooker.
Ingredients
Scale
Chicken and Broth
- 1½ pounds boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 cups low sodium chicken broth
Vegetables and Herbs
- 1 onion, chopped
- 3 carrots, peeled and sliced into ¼-inch slices
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
Other Ingredients
- ½ lemon, juiced
- 8 ounces egg noodles (â…” of a standard package)
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot. Season them evenly with kosher salt and ground black pepper to build foundational flavor.
- Add Broth and Vegetables: Pour in the low sodium chicken broth, then add the chopped onion, sliced carrots, chopped celery, minced garlic, dried thyme, dried oregano, and bay leaf. This combination will create a rich and aromatic soup base.
- Slow Cook the Ingredients: Cover the crockpot and cook on the low setting for 3 to 4 hours. This slow cooking process will tenderize the chicken and meld the flavors together.
- Shred the Chicken and Remove Bay Leaf: Once cooked, transfer the chicken breasts to a bowl. Using two forks, shred the chicken into bite-sized pieces. Be sure to remove and discard the bay leaf from the crockpot to avoid an overly intense flavor.
- Return Chicken and Add Lemon Juice: Put the shredded chicken back into the slow cooker. Squeeze in the juice of half a lemon to add a bright, fresh note to the broth.
- Add Egg Noodles and Finish Cooking: Stir in the egg noodles, then adjust seasoning with additional salt and pepper if needed. Cover and continue cooking on low for an additional 20 to 30 minutes, or until the noodles are al dente and tender.
- Garnish and Serve: Once the noodles are cooked through, ladle the soup into bowls and garnish with fresh parsley for color and extra flavor. Serve hot and enjoy!
Notes
- For a thicker broth, you can remove some broth before adding noodles and thicken it with a slurry of cornstarch and water.
- Feel free to substitute egg noodles with gluten-free or whole wheat noodles to suit dietary preferences.
- Adding freshly ground black pepper at the end helps to brighten the soup’s flavor.
- Leftovers store well in the refrigerator for 3-4 days; reheat gently to preserve noodle texture.
- Adding lemon juice at the end prevents it from becoming bitter and keeps the soup tangy and fresh.
