Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a classic favorite that’s easy to make and perfect for chilly days. This hearty soup is loaded with tender chicken, vegetables, and flavorful herbs in a savory broth, finished with a hint of fresh lemon juice and parsley for a bright touch.

Ingredients

Chicken Noodle Soup:

1 ½ pounds boneless, skinless chicken breasts
8 cups low-sodium chicken broth
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
1 tablespoon fresh lemon juice (optional)
Chopped fresh parsley for garnish (optional)

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Instructions

Place Ingredients in Crockpot: Add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper to the crockpot.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and vegetables are tender.
Shred Chicken: Remove chicken, shred with forks, and return to crockpot.
Add Noodles: Stir in egg noodles and cook on high for 15–20 minutes until tender.
Finish: Add lemon juice, adjust seasoning, remove bay leaf, and garnish with parsley before serving.

Notes

Try using chicken thighs for extra flavor.
For a low-carb option, swap noodles for zucchini added just before serving.