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Crockpot Chicken Noodle Soup with Egg Noodles

Crockpot chicken noodle soup with egg noodles cooks chicken and vegetables in broth in a slow cooker, then finishes with tender wide egg noodles. Shredded chicken and a simple thyme broth make it a cozy, hearty dinner.
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Prep Time 15 minutes
Cook Time 7 hours 40 minutes
Total Time 7 hours 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, chopped
  • 3 carrots medium, sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 2 pounds chicken breasts boneless, skinless
  • 1 package (12 oz) wide egg noodles

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, celery, garlic, chicken broth, thyme, bay leaf, salt, pepper, and chicken to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board.
  4. Shred the chicken with two forks.
  5. Stir the egg noodles into the slow cooker.
  6. Cover and cook on HIGH for 20 to 30 minutes, until the noodles are tender.
  7. Return the shredded chicken to the slow cooker.
  8. Cook, covered, for 5 to 10 minutes, until heated through.
  9. Remove the bay leaf before serving.

Notes

For tender noodles, add them only near the end of cooking. Refrigerate leftovers for 3–4 days; freezer storage is suitable, though the noodles may soften after thawing. For a gluten-free option, use gluten-free noodles.