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Crock Pot Chicken Soup Recipe
Ash Tyrrell

Crock Pot Chicken Soup Recipe

I made this crock pot chicken soup for the first time on a chilly evening when everyone in my house had the sniffles, and it has been on repeat ever since. It takes just a handful of pantry basics and about ten minutes of prep before the slow cooker does the rest.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts – pick pieces that are roughly the same size so they cook evenly
  • 64 oz chicken broth – the base of your soup so use a good quality one for the best flavor
  • 3 carrots sliced – add natural sweetness and a nice bite once cooked
  • 3 celery stalks sliced – brings that classic savory soup flavor
  • 1/2 onion diced – builds depth into the broth as it simmers
  • Salt and pepper to taste – I like to season at the end since the broth already carries some sodium
  • 2 cups egg noodles uncooked – stir these in near the end so they don't turn mushy
  • 3 sprigs fresh parsley – adds a fresh herby finish right before serving

Method
 

  1. Start by setting your chicken breasts in the bottom of the crock pot. While that's in place, slice up your carrots and celery and dice your onion. Keeping the vegetable pieces a similar size helps everything cook at the same rate.
  2. Scatter the sliced carrots, celery, and onion right on top of the chicken breasts. If you like a little extra flavor going in, add a small pinch of salt and pepper now, though I usually hold off until the end.
  3. Pour the chicken broth over the chicken and vegetables until everything is nicely covered. This liquid is what turns into that comforting broth you'll be spooning up later, so don't skimp on it.
  4. Cover the crock pot and cook on low for 6 to 8 hours. Low and slow is what makes the chicken so tender it practically falls apart on its own, so try to resist the urge to bump it up to high.
  5. About 10 minutes before you're ready to serve, use two forks to gently shred the chicken right in the pot. It should pull apart with almost no effort at all, which is one of my favorite parts of this recipe.
  6. Stir in the uncooked egg noodles and fresh parsley once the chicken is shredded. Cover again and let everything cook until the noodles are just tender but not falling apart.
  7. Give the soup a taste before serving and adjust the salt and pepper if needed. Ladle it into bowls while it's hot and enjoy that first cozy spoonful.

Notes

  • I always season at the very end because the broth already brings plenty of flavor on its own.
  • I like using a mix of breasts and thighs sometimes, since the thighs add a little extra richness.
  • I never add the noodles too early, or they turn mushy and soak up too much of the broth.
  • I keep my vegetable pieces on the smaller side so they get perfectly tender by the time the chicken is done.
  • I save any leftover shredded chicken for sandwiches the next day, since it's just as good on its own.