Go Back

Feel-Better Crockpot Chicken Noodle Soup with Ginger and Garlic

Crockpot chicken noodle soup simmers chicken thighs, vegetables, ginger, and garlic until tender, then gets finished with egg noodles and lemon juice. Cooking the noodles separately keeps them tender in the savory, comforting broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 8 minutes
Total Time 7 hours 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cup chicken broth low-sodium
  • 1 onion medium, yellow, diced
  • 3 carrots medium, sliced
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1 tsp thyme dried
  • 1 bay leaf
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 8 oz wide egg noodles
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the broth, onion, carrots, celery, garlic, ginger, thyme, bay leaf, salt, and pepper to a 6-quart slow cooker.
  2. Place the chicken thighs in the broth.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the vegetables are tender.
  4. Remove the chicken to a plate.
  5. Discard the bay leaf.
  6. Shred the chicken with two forks and return it to the slow cooker.
  7. Bring a large pot of water to a boil.
  8. Cook the egg noodles according to package directions, about 6 to 8 minutes, until tender, then drain.
  9. Stir the noodles and lemon juice into the soup.
  10. Serve.

Notes

For the best texture, cook the noodles separately and stir them in just before serving. Refrigerate leftovers for 3 to 4 days; freezing is fine, though the noodles may soften, so freeze the soup without them if possible. For a gluten-free option, use gluten-free noodles.