Description
Classic, comforting homemade chicken noodle soup made easy in the slow cooker. Tender chicken, flavorful vegetables, and perfectly cooked noodles in a rich broth.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 2 cups water
- 8 oz egg noodles (wide or medium)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: 1 tablespoon olive oil (for sautéing vegetables)
- Optional: Fresh parsley, chopped (for garnish)
- Optional: Lemon wedges (for serving)
Instructions
- (Optional – Searing Chicken): For a richer flavor, heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear skin-side down for 5-7 minutes, until golden brown. Remove from skillet and set aside.
- (Sauté Vegetables): In the same skillet (or directly in the crockpot if stovetop-safe), sauté onion, carrots, and celery over medium heat for 5-7 minutes, until softened.
- Add minced garlic and cook for another minute, until fragrant.
- Place sautéed vegetables into the bottom of the crockpot.
- Arrange chicken thighs on top of the vegetables.
- Pour in chicken broth and water, ensuring chicken is mostly submerged. Add more water if needed.
- Add dried thyme, dried rosemary, dried sage, bay leaf, and black pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is very tender.
- Carefully remove chicken from the crockpot and let cool slightly.
- Shred chicken into bite-sized pieces using two forks. Discard skin and bones.
- Skim off any excess fat from the surface of the soup in the crockpot.
- Return shredded chicken to the crockpot.
- Increase crockpot setting to high.
- Add egg noodles to the crockpot. Stir to ensure they are submerged in the broth.
- Cook for 15-20 minutes, or until noodles are tender. Be careful not to overcook the noodles, as they can become mushy. Check the noodles frequently to ensure they are cooked to your liking. The cooking time may vary depending on the type of noodles you use.
- Remove the bay leaf from the soup.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls.
- Garnish with fresh chopped parsley, if desired.
- Serve hot with lemon wedges on the side.
Notes
- Vegetables: Add diced potatoes, peas, or green beans along with the carrots and celery.
- Herbs: Experiment with oregano, marjoram, or a pinch of red pepper flakes.
- Noodles: Use ditalini or rotini instead of egg noodles. Adjust cooking time accordingly. Gluten-free noodles can also be used.
- Chicken: Use a whole chicken (increase cooking time) or leftover cooked chicken/rotisserie chicken (add during the last 30 minutes).
- Broth: Use vegetable broth or water if you don’t have chicken broth. Adjust seasoning accordingly. You can also use bouillon cubes or chicken base to make broth.
- Creamy Soup: Stir in a splash of heavy cream or half-and-half during the last few minutes of cooking.
- Storage: Store leftovers in the refrigerator for up to 3-4 days. Reheat gently.
- Freezing: Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently. Noodles may become softer.
- Richer Broth: Use homemade chicken stock.
- Adding a kick: A dash of hot sauce or a pinch of cayenne pepper can add a pleasant warmth to the soup.
- Thickening the soup: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking.
- Don’t overcook the noodles: Overcooked noodles will become mushy and detract from the overall texture of the soup. Keep a close eye on them and test them frequently during the last few minutes of cooking.
- Salt to taste: The amount of salt needed will vary depending on the salt content of your broth and your personal preferences. Start with a small amount and add more to taste.
- Prep Time: 20 minutes
- Cook Time: 375 minutes