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Easy Crockpot Chicken Noodle Soup from Scratch

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A comforting, slow-cooked chicken noodle soup made from scratch with bone-in chicken thighs, fresh vegetables, and a perfectly seasoned broth. This recipe delivers tender meat, al dente noodles, and a rich flavor that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 2 medium yellow onions, diced
  • 3 large carrots, peeled and sliced into ¼-inch rounds
  • 3 ribs celery, sliced
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low-sodium recommended)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz (225g) egg noodles (wide or medium)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep the vegetables: Dice the onions, slice the carrots into ¼-inch rounds, slice the celery, and mince the garlic.
  2. Layer the ingredients: Place the chicken thighs skin-side up in the bottom of the slow cooker. Scatter the onions, carrots, celery, and garlic around and on top of the chicken. Add the thyme, rosemary, bay leaves, salt, and pepper. Pour the chicken broth over everything, ensuring the chicken is mostly submerged.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fall-apart tender.
  4. Remove the chicken: Use tongs to transfer the chicken thighs to a cutting board or plate. Let rest for a few minutes until cool enough to handle.
  5. Shred the chicken: Remove and discard the skin and bones. Use two forks to shred the meat into bite-sized pieces. Set aside.
  6. Skim the fat (optional): Use a large spoon to skim off the layer of fat from the top of the broth, if desired.
  7. Cook the noodles: Add the egg noodles to the slow cooker, stir to submerge, and cook on high for 8-10 minutes until tender but still al dente.
  8. Return the chicken: Stir the shredded chicken back into the soup and let warm through for about 2 minutes.
  9. Finish and serve: Remove the bay leaves. Stir in the fresh parsley and lemon juice (if using). Taste and adjust salt and pepper. Ladle into bowls and serve immediately.

Notes

For best results, cook noodles separately if making ahead to prevent them from absorbing all the liquid. The soup tastes even better the next day. For a gluten-free version, use gluten-free pasta or rice. For a low-carb version, skip the noodles and add extra vegetables.

Nutrition

Keywords: crockpot chicken noodle soup, slow cooker chicken soup, homemade chicken noodle soup, easy chicken soup, comfort food, winter soup, sick day soup

Find it online: https://emmastirs.com/easy-crockpot-chicken-noodle-soup-from-scratch/