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Crockpot Chicken Noodle Soup

Crockpot chicken noodle soup with tender chicken and velvety egg noodles in a golden, thyme-scented broth. Slow-cooked for deep flavor, then finished with noodles for the right bite—no mushy pasta.
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 8 cup chicken broth
  • 1 tsp dried thyme
Noodles and garnish
  • 2 cup egg noodles Add at the end to prevent mushy pasta.
  • 1 Parsley, for serving

Equipment

  • 1 slow cooker

Method
 

Slow-cook the soup
  1. Add the chicken, carrots, celery, onion, garlic, chicken broth, and dried thyme to the slow cooker, spreading vegetables evenly around the chicken.
  2. Cook on low for 6 hours, until the chicken is very tender and easily shreddable.
Shred and finish with noodles
  1. Shred the chicken directly in the slow cooker (or transfer briefly to shred, then return) and stir to combine.
  2. Add the egg noodles and cook on low for 20 minutes, until tender but still springy.
Serve
  1. Top with parsley and serve hot.

Notes

For best texture, add the egg noodles only during the final 20 minutes so they stay firm instead of soft and swollen. Store leftovers in the refrigerator up to 4 days; freeze yes—freeze soup without noodles if you want the best noodle texture after reheating. For a lighter option, use low-sodium chicken broth and rinse the cooked noodles briefly before serving.