Nothing brings comfort quite like a bowl of homemade chicken noodle soup! This easy crockpot version captures all the cozy flavors of a classic chicken soup without the long cooking time. Simply set it and let your crockpot do the work. Perfect for chilly days or when you’re craving a bit of nostalgia. For a quicker option, I also love making this in the Instant Pot!
Course: Dinner, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours 40 minutes
Total Time: 6 hours 50 minutes
Servings: 6
Calories: 388 kcal
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 2 celery stalks, sliced
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 10 cups low-sodium chicken broth
- 8 oz egg noodles
Instructions
- Prepare the Crockpot: Place the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery into your crockpot.
- Add Herbs and Seasoning: Add the fresh thyme, rosemary, and bay leaf. Season generously with kosher salt and freshly ground black pepper.
- Add Broth and Cook: Pour in the chicken broth and cook on low for 6 hours, allowing the flavors to meld together.
- Shred the Chicken: After 6 hours, remove the herbs and chicken breasts. Shred the chicken using two forks and return it to the crockpot.
- Cook the Noodles: Add the egg noodles to the crockpot and cook on low for an additional 30 minutes, or until the noodles are tender but not mushy.
Serve up this hearty, comforting soup and enjoy the taste of homemade goodness!