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bowl of crockpot chicken noodle soup with shredded chicken and egg noodles, overhead shot

Crockpot Chicken Noodle Soup

Bone-in chicken thighs slow-cooked into a rich broth with vegetables, finished with egg noodles added separately to stay firm. Ready in about 6 hours 35 minutes.
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Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Servings: 6
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs
  • 8 cups chicken broth
  • 1 medium yellow onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 oz egg noodles
  • juice of ½ lemon
  • 2 tbsp chopped parsley

Method
 

  1. Add chicken, broth, onion, carrots, celery, garlic, bay leaf, thyme, salt, and pepper to the slow cooker.
  2. Cook on low 6 hours or high 3-4 hours, until chicken reaches 165°F and shreds easily.
  3. Remove chicken, shred, and discard skin, bones, bay leaf, and thyme sprig.
  4. Return shredded chicken to the crockpot.
  5. About 20-30 minutes before serving, turn to high and add egg noodles. Cook until tender, 20-25 minutes.
  6. Stir in lemon juice, adjust seasoning, and top with parsley before serving.

Notes

Storage note: Refrigerate up to 4 days; broth and chicken freeze well separately for up to 3 months (noodles don’t freeze well).
Notes: Add noodles only in the last 20-30 minutes to prevent them from turning mushy.