Warm and comforting Crock-Pot Chicken Noodle Soup made with tender chicken, fresh vegetables, and hearty egg noodles, perfect for any day.

Scale

1 pound boneless skinless chicken breasts

2 cups carrots

peeled and sliced ¼” thick

1 ½ cups yellow onion

½” dice

1 cup celery

¼” pieces

2 teaspoons minced garlic

1 teaspoon kosher salt

⅛ teaspoon black pepper

1 ½ teaspoons fresh thyme

chopped

or ¾ teaspoon dried

1 teaspoon fresh rosemary

chopped

or ½ teaspoon dried

2 dried bay leaves

8 cups unsalted chicken stock

or broth

8 ounces wide egg noodles

1 tablespoon chopped parsley

Place the chicken breasts at the bottom of the Crock-Pot.
Add the carrots, onion, celery, and garlic over the chicken.
Sprinkle the salt, black pepper, thyme, rosemary, and bay leaves over the vegetables.
Pour the chicken stock over all the ingredients in the Crock-Pot.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Remove the chicken, shred it, and return it to the pot.
Add the egg noodles and cook on high for an additional 20 minutes or until the noodles are tender.
Discard the bay leaves, stir in chopped parsley, and serve hot.

Feel free to add other vegetables like peas or corn for extra flavor. This soup freezes well for meal prep.

Keywords: Crock-Pot Chicken Noodle Soup, chicken noodle soup, comfort food, slow cooker soup