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Crockpot Chicken Noodle Soup

The Best Healthy Crockpot Chicken Noodle Soup Recipe

This Healthy Crockpot Chicken Noodle Soup is the easiest and most comforting meal you'll make all season!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large yellow onion chopped
  • 3 medium carrots peeled and sliced
  • 3 celery stalks sliced
  • 4 cloves garlic whole or roughly chopped
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp black pepper
  • Salt to taste
  • 6 oz egg noodles uncooked
  • 1/4 cup fresh parsley chopped (for garnish)

Equipment

  • 6-quart (or larger) Slow Cooker / Crockpot
  • Large Pot (for noodles)
  • Cutting Board & Knife

Method
 

  1. Load the Crockpot: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Add the chopped onion, carrots, celery, and garlic on top.
  2. Add Liquids & Herbs: Pour the chicken broth over the ingredients. Add the dried thyme, bay leaves, and black pepper.
  3. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  4. Shred Chicken: Carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Remove and discard the bay leaves from the soup.
  5. Cook Noodles: While the chicken rests for a moment, cook the egg noodles in a separate pot of salted, boiling water according to package directions. Drain well.
  6. Combine & Serve: Return the shredded chicken to the crockpot. Add the cooked and drained noodles. Stir everything to combine. Taste the soup and season with salt as needed.
  7. Garnish: Ladle the hot soup into bowls and garnish generously with fresh parsley before serving.