Easy Crockpot Chicken Soup: My Lazy-Day Comfort Bowl (Print Version)
Easy Crockpot Chicken Soup recipe for busy days! Just toss ingredients in for a warm, hearty bowl of comforting soup. Your secret to effortless weeknight meals.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (ensure broth/noodles are GF), Dairy-Free
# Ingredients:
→ Base Ingredients
01 -
1.5 lbs boneless, skinless chicken thighs
02 -
6 cups low-sodium chicken broth
→ Veggies & Aromatics
03 -
2 large carrots, chopped
04 -
2 celery stalks, chopped
05 -
1 medium yellow onion, chopped
06 -
4 cloves garlic, minced
→ Seasonings & Finishing Touches
07 -
1 tsp dried thyme
08 -
2 bay leaves
09 -
Salt and freshly ground black pepper, to taste
10 -
2 cups egg noodles
11 -
1 tbsp fresh lemon juice
12 -
1/4 cup fresh parsley, chopped, for garnish
→ Optional Extras
13 -
1 cup chopped potatoes
14 -
1/2 cup frozen peas (added last 10 minutes)
# Instructions:
01 -
Okay, first things first, get those veggies chopped! Dice your carrots, celery, and onion. Mince that garlic. Honestly, this is the longest part of the whole process, but it's so worth it. I usually put on some music and just get into a flow state here. Seeing all those vibrant colors piled up, it already smells good, right? This is where the magic for the Easy Crockpot Chicken Soup Recipe truly begins to build.
02 -
Now for the fun part: into the crockpot they go! Place your chicken thighs at the bottom. Then, scatter your chopped carrots, celery, onion, and minced garlic over the chicken. Don't worry about it being perfectly arranged; it's all going to meld together beautifully. I always forget to salt the water here if I were boiling, but with the crockpot, it's all in one go, which is a relief.
03 -
Pour in your low-sodium chicken broth, making sure the chicken and veggies are mostly submerged. Add the dried thyme and bay leaves. Give it a good stir, then season with a pinch of salt and pepper. Don't go crazy with the salt yet, because the broth already has some. You can always adjust later, which is my usual approach. It’s starting to smell like home, honestly!
04 -
Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. I usually go for the low setting if I'm leaving it all day; it just makes the chicken so fall-apart tender. One time, I accidentally set it to 'warm' instead of 'low' and came home to barely cooked chicken – oops! Lesson learned: always double-check your setting for this Easy Crockpot Chicken Soup Recipe!
05 -
Once the cooking time is up, carefully remove the chicken thighs from the crockpot and shred them using two forks. They should be super tender and easy to pull apart. Return the shredded chicken to the pot. Now, add your egg noodles and cook for another 15-20 minutes on high, or until the noodles are tender. This is where the soup really starts to thicken up and feel hearty.
06 -
Stir in the fresh lemon juice and taste the soup. This is your moment to adjust the salt and pepper if needed. I always add a bit more pepper because I like that little kick. Ladle your warm Easy Crockpot Chicken Soup Recipe into bowls, garnish with fresh parsley, and serve immediately. The steam rising from the bowl, the vibrant colors – it’s just the best feeling!
# Notes:
01 -
Don't skip searing the chicken if you have time, it adds so much flavor to your Easy Crockpot Chicken Soup Recipe!
02 -
Leftovers are even better the next day, but that fresh parsley wilts fast, so add it just before serving.
03 -
I've swapped egg noodles for rice once when I was out, and it was a surprisingly good twist.
04 -
A crusty bread for dipping is non-negotiable for me, seriously.
# Equipment Needed:
01 -
6-quart (or larger) slow cooker/crockpot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
two forks for shredding chicken
# Nutrition (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 25g