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Homemade Chicken Noodle Soup Recipe: Easy Crockpot Soup

The easiest crockpot soup recipes that can be replicated through various means. This simple soup recipe is the best homemade chicken noodle soup recipe you'll enjoy.
Print Recipe
Prep Time 7 hours 15 minutes
Cook Time 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

For the Soup Base:
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 8 cups chicken broth low-sodium preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and pepper to taste
For the Chicken and Noodles:
  • 2 cups shredded cooked chicken rotisserie or boiled
  • 2 cups egg noodles or your preferred type
  • Optional: fresh parsley chopped, for garnish

Equipment

  • Large stockpot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle

Method
 

Sauté Vegetables:
  1. Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and sauté for an additional minute.
Build the Broth:
  1. Pour in the chicken broth and stir. Add dried thyme, dried parsley, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Cook the Noodles:
  1. Stir in the egg noodles and let them cook according to the package instructions, usually about 7–9 minutes, until tender.
Add the Chicken:
  1. Add the shredded chicken to the pot and cook for 5 minutes, or until heated through. Adjust the seasoning with more salt and pepper if necessary.
Serve:
  1. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers on the side.

Nutrition

Calories: 250kcal
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