Crockpot Chicken Noodle Soup
Crockpot chicken noodle soup is the ultimate comfort food made easier: no sauteeing, loaded with noodles, and totally satisfying.
Prep Time20 minutes mins
Cook Time5 hours hrs
Course: Soup
Cuisine: American
Servings: 8
Calories: 285kcal
- 1 ½ lbs boneless skinless chicken thighs (roughly 7-8 small thighs or 4 large thighs)
- 4 ribs celery (chopped small)
- 4 carrots (peeled & chopped small)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1 tablespoon better than bouillon (chicken base; see * notes)
- 2 bay leaves
- 8 cups chicken stock
20 Minutes Before Serving
- 4 cups egg noodles (uncooked)
In the base of a large slow cooker, add all ingredients (except for egg noodles).
Cook on low for 5 hours or high for 3 hours.
20 minutes before serving, stir in the egg noodles. Continue cooking until noodles are cooked through (roughly 20 minutes).
Remove the bay leaves and discard.
Scoop out the chicken and shred. Return chicken to the slow cooker.
Garnish with parsley if desired. Enjoy!
Freezer Crockpot
Assemble all ingredients except for stock and noodles in a gallon-sized freezer bag, reusable gallon-sized freezer bag, or large 3 quart meal prep container.
Freeze for up to 3 months.
Thaw completely before adding stock and cooking as directed above.
*if you cannot find Better Than Bouillon, 1 tablespoon powdered bouillon may be used in place. For bouillon cubes, we estimate you'd need 3 (but have not tested)
** this is a rough estimate of serving size and is not guaranteed to be accurate. Nutritional information is for ⅛ of the batch.
Serving: 1.5cups ** | Calories: 285kcal | Carbohydrates: 27g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 759mg | Potassium: 682mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5248IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg