Crockpot Chicken Noodle Soup makes the classic American comfort food favorite and makes it even easier in the slow cooker! It's hearty and comforting, featuring juicy chicken with tender cooked veggies and soft noodles.
Heat olive oil in a medium skillet over medium heat.
Add onions and garlic and sauté until onion is tender and translucent. Remove from heat. Set aside.
Place chicken, carrots, celery, thyme, oregano, chicken broth, bay leaf, and cooked onions and garlic to the slow cooker. Stir to combine.
Cover and cook on low for 6 to 8 hours.
30 minutes before serving, remove chicken. Shred or chop chicken into bite-sized pieces.
Stir chicken and pasta into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in parsley just before serving.
Video
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Add more broth, if needed, when reheating. Reheat in individual servings in the microwave or a large batch at once on the stove over medium heat.
Freezer Directions: Allow to cool to room temperature. Store in individual air tight containers or large freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or on the stove top.