1. Prepare the Ingredients:
Add the chicken breasts, carrots, celery, onion, garlic, dried thyme, parsley, salt, and pepper to your crockpot.
2. Add the Broth:
Pour in the chicken broth, ensuring the chicken and vegetables are submerged. If you prefer a thinner soup, add 1 cup of water.
3. Cook:
Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
4. Shred the Chicken:
Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup.
5. Cook the Noodles:
Add the uncooked egg noodles to the crockpot. Cover and cook on high for an additional 20–30 minutes, or until the noodles are tender.
6. Adjust Seasoning:
Taste and adjust the seasoning with more salt or pepper, if needed.
7. Serve:
Ladle the soup into bowls and garnish with fresh parsley or a squeeze of lemon juice for added brightness. Serve warm with crusty bread or crackers.
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) / 3–4 hours (high)
Total Time: ~6–8 hours
Servings: 6
Tips for Success:
For Extra Flavor: Add a bay leaf to the broth while cooking and remove it before serving.
Make It Creamy: Stir in ½ cup of heavy cream or milk at the end for a creamy twist.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add fresh noodles when reheating, as cooked noodles may become mushy.
This Crockpot Chicken Noodle Soup is not just comforting but also incredibly easy to make. It’s perfect for busy weeknights, meal prep, or when you’re feeling under the weather. 🥕🍗✨