Crockpot Chicken Noodle Soup

Ingredients

• 680–907 g (1.5–2 lb)chicken breasts or thighs, boneless or bone-in
• 2–3carrots, peeled and sliced
• 2–3 stalkscelery, chopped
• 1 mediumonion, diced
• 3–4 clovesgarlic, minced
• 1.4–1.9 litres (6–8 cups)low-sodium chicken broth
• 160 g (2 cups)egg noodles
• to tastesalt and pepper
• 2 tbspfresh herbs, such as thyme, parsley or bay leaf
• 1 tbsplemon juice (optional)

Instructions

1. 1

   Layer the vegetables

   Put the chopped carrots, celery and onion in the bottom of the slow cooker.

2. 2

   Add chicken and herbs

   Trim excess fat from the chicken, then place it over the vegetables with the garlic and herbs.

3. 3

   Pour in broth

   Add the chicken broth, making sure the ingredients are submerged. Season lightly with salt and pepper.

4. 4

   Slow-cook the soup

   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked.

5. 5

   Shred the chicken

   Lift the chicken out of the slow cooker, shred it with two forks and return it to the soup.

6. 6

   Cook the noodles

   About 30 minutes before serving, stir in the egg noodles and continue cooking until tender.

7. 7

   Season and brighten

   Taste and adjust the salt and pepper. Add lemon juice for a brighter flavour, if desired.

8. 8

   Serve the soup

   Serve hot, with fresh herbs as a garnish if desired.

What is chicken noodle soup?

Chicken noodle soup is a familiar American-style meal of chicken, noodles and vegetables served in broth. This slow-cooker version uses a long, gentle cook to bring the ingredients together with little hands-on effort.

The chicken cooks with carrots, celery, onion and herbs, then is shredded and returned to the pot. Adding the noodles near the end helps them stay tender rather than spending the whole cooking time in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 27g protein, 26g carbs, 11g fat.

The egg noodles and vegetables provide most of the carbohydrates, while the chicken supplies most of the protein. Chicken and any fat in the broth contribute to the fat; serve with a salad or extra vegetables for a more balanced plate.

Build a flavourful base

Vegetable layer: carrots, celery and onion form the base of the soup and cook directly in the broth. Cut them into reasonably even pieces so they soften at a similar pace.

Herbs and garlic: thyme and parsley add a fresh, savoury note, while bay leaf gives the broth a gentle herbal flavour. If using a bay leaf, remove it before serving.

Choose the chicken

Breasts or thighs: either works here, whether boneless or bone-in. Thighs tend to be richer, while breasts give a leaner result.

Trim excess fat before adding the chicken. The recipe calls for removing the chicken to shred it once cooked, then returning it to the pot so it is easy to eat in each spoonful.

Keep the noodles tender

Late addition: stir in the egg noodles about 30 minutes before serving, as directed. They cook in the hot soup and absorb some of its flavour.

Doneness cue: check that the noodles are tender before serving. Their cooking time can vary by shape and brand, so use the texture as your guide.

Plan the slow-cooking time

LOW setting: allow 6–8 hours for the chicken to cook through. This is useful when you want to leave the soup cooking for much of the day.

HIGH setting: the method gives a 3–4 hour cooking window. Whichever setting you use, confirm the chicken is fully cooked before shredding it.

Finish and serve

Final seasoning: taste the broth after the noodles have cooked, then adjust salt and pepper. A little lemon juice is optional and gives the soup a brighter finish.

What to serve with it: offer bread or a simple green salad alongside the soup. Fresh herbs on top add colour and a fresh aroma.

Recipe notes & tips

• Use low-sodium broth so you can adjust the salt yourself at the end.
• Cut the carrots and celery into similar-sized pieces for more even cooking.
• Keep the noodles out of the slow cooker until about 30 minutes before serving.
• Remove a bay leaf before serving if you used one.
• Taste the broth after adding the noodles, then adjust the seasoning.

Variations

• Add peas: stir them in near the end so they warm through without becoming too soft.
• Use different herbs: choose thyme, parsley or a combination to suit your taste.
• Add lemon: finish with the optional tablespoon of lemon juice for a fresher-tasting broth.
• Choose thighs: use chicken thighs for a richer-tasting soup.
• Use another noodle: swap in a similar pasta shape and cook it until tender.

Common mistakes to avoid

• Adding noodles too early: they can become overly soft, so add them about 30 minutes before serving.
• Skipping the doneness check: confirm the chicken is fully cooked before removing and shredding it.
• Over-seasoning at the start: season lightly, then taste and adjust once the soup is cooked.
• Leaving in the bay leaf: remove it before serving so it is not mistaken for something to eat.
• Serving before checking the noodles: taste one and continue cooking if it is not yet tender.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat until piping hot; the noodles may absorb broth as they sit, so add a little broth or water if needed.

Frequently asked questions