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crockpot chicken noodle soup

Classic Crockpot Chicken Noodle Soup Recipe

This Classic Crockpot Chicken Noodle Soup is a warm, comforting dish made with tender chicken, hearty vegetables, and perfectly cooked noodles. It’s simple, flavorful, and ideal for slow cooking on busy days or cozy nights.
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 6 People
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 medium Onion,
  • 3 medium Carrots
  • 2 stalks Celery stalks
  • 3 cloves Garlic
  • 1.5 ibs Chicken thighs
  • 1 Bay leaf
  • ½ tsp Dried thyme
  • To taste Salt & black pepper
  • 8 cups Chicken broth
  • 3 cups Egg noodles
  • 2 tbsp Fresh parsley
  • 1 tsp Lemon juice

Method
 

  1. Build your base: (Optional but recommended) In a skillet, heat olive oil. Sauté onion, carrots, celery for 4–5 minutes until fragrant. Add garlic and cook 1 minute.
  2. Layer into Crockpot: Transfer sautéed aromatics to the crockpot. Add chicken thighs, broth, bay leaf, thyme, salt, and pepper.
  3. Let it work: Cook on Low for 6–8 hours or High for 3–4 hours until chicken is fall-apart tender.
  4. Shred & Return: Remove chicken, discard bones, and shred the meat. Add it back into the soup.
  5. Add noodles: Stir in noodles during the last 15–20 minutes of cooking.
  6. Finish and serve: Taste for seasoning. Stir in parsley and lemon juice if using. Serve hot.

Notes

  • Time Is the Secret Ingredient:In this soup, the Crockpot isn’t just a tool,it’s the keeper of tradition. Low heat and long hours allow bones to surrender their richness, vegetables to deepen, and flavors to harmonize in a way no stovetop rush can replicate. Patience here isn’t passive,it’s powerful.
  • Chicken That Falls with Grace: Bone-in thighs don’t just cook,they evolve. As they bathe in broth, their collagen loosens, their flesh softens, and their essence infuses the soup. This isn’t shredding meat,it’s releasing it, like letting go of something you’ve held long enough.
  • Aromatics: The Foundation, Not the Fanfare: Onion, carrot, celery,humble, yes. But treated with respect, they become the soulful start of every spoonful. Don’t throw them in cold. Sauté them first and let them bloom. Their role is quiet, but critical,like the opening line of a classic novel.
  • Noodles: The Final Guest, Never Early: Pasta in soup is timing made edible. Add too soon and it dissolves; too late and it’s disconnected. Introduce noodles only when the broth is ready to receive them. They should soak, not drown,holding just enough firmness to honor their bite.
  • Finish with Instinct, Not Rules: This soup may ask for a spritz of lemon, a sprinkle of fresh herbs, or a crack of black pepper at the end. Listen. Taste. Adjust not by measurement, but by memory. The best soup doesn’t follow a script,it follows your senses.