Description
A hearty and comforting Crockpot Chicken Soup made with tender chicken, fresh vegetables, and flavorful broth. Slow-cooked to perfection for an easy, nourishing meal that’s perfect for weeknights or meal prep.
Ingredients
-
1½ lb boneless, skinless chicken thighs or breasts
-
8 cups low-sodium chicken broth
-
3 medium carrots, sliced
-
3 celery stalks, chopped
-
1 medium yellow onion, diced
-
4 garlic cloves, minced
-
1 teaspoon dried thyme (or 2 fresh sprigs)
-
2 bay leaves
-
1 teaspoon kosher salt, plus extra to taste
-
½ teaspoon black pepper
-
1½ cups egg noodles (optional)
-
2 tablespoons fresh parsley, chopped
Instructions
-
Place carrots, celery, onion, and garlic in the bottom of the slow cooker.
-
Layer chicken on top, then pour in broth. Add thyme, bay leaves, salt, and pepper.
-
Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
-
Remove chicken, shred with two forks, and return to the pot.
-
If using noodles, stir them in during the last 20 minutes of cooking.
-
Garnish with fresh parsley before serving.
Notes
Use chicken thighs for richer flavor; breasts for leaner meat.
Always add noodles near the end to avoid sogginess.
For a brighter flavor, finish with a squeeze of lemon juice.
Freeze without noodles to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Low) or 3 hours (High)
- Category: Slow Cooker (Crockpot)
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: ~220 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g (with noodles)
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg