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