Homemade Crockpot Chicken Noodle Soup

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📝 Ingredients

• 1 ½ lbs boneless skinless chicken breasts or thighs
• 3 carrots, peeled & sliced
• 3 celery stalks, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 8 cups chicken broth (low-sodium preferred)
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 1 bay leaf
• Salt & pepper to taste
• 2 cups egg noodles (add in last 20–30 mins)
• 1 tbsp fresh parsley (optional, for garnish)
• Juice of ½ lemon (optional, for brightness)

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👩‍🍳 Directions

1. Add chicken, carrots, celery, onion, garlic, broth, thyme, rosemary, bay leaf, salt, and pepper to your crockpot.
2. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through and veggies are tender.
3. Remove chicken, shred it using two forks, then return it to the pot.
4. Add egg noodles and cook for another 20–30 minutes on HIGH, until noodles are tender.
5. Stir in lemon juice (if using) and fresh parsley.
6. Taste and adjust seasonings as needed. Serve warm.

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💡 Tips & Notes

• Add spinach or kale for extra nutrients during the last few minutes of cooking.
• If soup is too thick after adding noodles, stir in more broth.
• Make a big batch and freeze without noodles – then add freshly cooked noodles when reheat