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A steaming bowl of Crockpot Chicken Noodle Soup with golden broth, tender shredded chicken, thick egg noodles, and sliced carrots, garnished with fresh parsley, photographed overhead on a rustic wooden table

Crockpot Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks about 4-6 pieces
  • 4 medium carrots peeled and sliced into 1/2-inch rounds
  • 4 stalks celery sliced into 1/2-inch pieces
  • 1 large yellow onion diced
  • 5 cloves garlic minced or smashed
  • 8 cups filtered water or low-sodium chicken broth water builds a more natural from-scratch broth
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon black pepper freshly ground
  • 1.5 teaspoons kosher salt plus more to taste at the end
  • 1 tablespoon fresh parsley chopped, for garnish
  • 8 oz wide egg noodles added in the last 20-30 minutes of cooking

Instructions
 

  • Place the chicken thighs and drumsticks in an even layer in the bottom of a 6-quart or larger slow cooker.
  • Add the sliced carrots, celery, diced onion, and garlic on top of and around the chicken pieces.
  • Tuck in the fresh thyme sprigs and bay leaves. Season everything with salt and black pepper.
  • Pour the water or chicken broth over all the ingredients. The liquid should just cover the chicken and vegetables.
  • Place the lid on the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours, until the chicken is completely tender and falling off the bone.
  • Carefully remove the cooked chicken pieces from the crockpot using tongs and transfer to a cutting board. Remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks.
  • Remove and discard the bay leaves and thyme sprigs from the broth. Taste the broth and adjust salt and pepper as needed.
  • Return the shredded chicken to the crockpot. Increase the heat to HIGH if you were cooking on LOW.
  • Add the wide egg noodles directly to the crockpot, stir gently, replace the lid, and cook for 20 to 25 minutes until the noodles are tender but not mushy.
  • Ladle the soup into bowls, garnish generously with fresh chopped parsley, and serve immediately with crusty whole-grain bread if desired.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more broth over time — add a splash of water or broth when reheating. Freezing tip: Freeze the broth and shredded chicken without noodles for up to 3 months. Add freshly cooked noodles when serving. Gluten-free: Substitute rice noodles or gluten-free pasta, adding them in the last 10-15 minutes. Richer broth: Add a Parmesan rind to the crockpot during cooking and remove before serving.
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