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Homemade chicken noodle soup in a white bowl with egg noodles, shredded chicken, celery, and carrots, garnished with parsley and Parmesan.

Healing Crockpot Chicken Noodle Soup

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This Healing Crockpot Chicken Noodle Soup starts with a slow-cooked whole chicken for a rich homemade bone broth. Shredded chicken, noodles, fresh celery, carrots, and lemon juice and zest come together for a bright, nourishing finish.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings : 6 servings

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Equipment

Ingredients

  • 1 whole chicken, about 4 to 5 lbs
  • 12 cups water
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, quartered
  • 1 head garlic, halved
  • 2 inch piece fresh ginger, sliced
  • 1 tbsp ground turmeric
  • 2 bay leaves
  • 2 tsp sea salt, plus more to taste
  • 8 oz noodles, or pasta of choice
  • 2 medium carrots, thinly sliced on the bias
  • 3 celery stalks, thinly sliced on the bias
  • ½ cup celery leaves, or however much you can harvest from the celery heart
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 to 3 grated garlic cloves
  • fresh parsley, for garnish (optional)
  • grated parmesan, for garnish (optional)
  • red chili flakes, for garnish (optional)
Start Cooking

Instructions
 

  1. Start the broth
    Place the whole chicken in the crockpot with 12 cups water, 2 carrots, 2 celery stalks, 1 onion, 1 halved head of garlic, sliced ginger, 1 tbsp turmeric, 2 bay leaves, and 2 tsp salt. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender.
    Whole chicken in a crockpot with onion, garlic, carrots, celery, ginger, and bay leaves, ready to cook into homemade chicken noodle soup.
  2. Shred the chicken & strain the broth
    Remove the chicken from the crockpot and transfer to a large bowl. Be careful as the chicken might be so tender that it starts to break apart.
    Skim off excess fat from the top of the broth with a spoon, then line the colander with paper towels to absorb additional oil if desired. Strain the broth through a colander to remove the onion, ginger, bay leaves, and any small bones. Return the clear broth to the crockpot.
    Once the chicken is cool enough to handle, discard skin and bones, shredding the meat into bite-sized pieces. Return shredded chicken to the crockpot.
    Bowl of freshly shredded chicken breast and thighs, ready to be added back into crockpot chicken noodle soup.
  3. Cook noodles and vegetables
    Add 8 oz noodles or pasta, 3 bias-cut celery stalks, and 2 sliced carrots to the broth. Cook on high for about 20 minutes, or until the noodles are tender and the vegetables are just softened.
    Golden chicken broth in a crockpot with sliced celery and carrots floating on top, ready to finish into chicken noodle soup.
  4. Finish and serve
    Stir in the ½ cup celery leaves, juice and zest of 1 lemon, and 2 to 3 freshly grated garlic cloves.
    Taste and adjust seasoning with additional salt.
    Ladle into bowls and top with fresh parsley, grated Parmesan, extra lemon wedges, and chili flakes (optional).
    Bowl of crockpot chicken noodle soup topped with Parmesan cheese, fresh parsley, carrots, celery, and red pepper flakes, served with lemon on the side.

Nutrition

Calories: 321kcalCarbohydrates: 35gProtein: 39gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 48mgSodium: 1076mgPotassium: 562mgFiber: 3gSugar: 3gVitamin A: 3520IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Notes

  • Store soup in the refrigerator for up to 4 days; keep noodles separate to prevent them from soaking up broth.
  • Freezes well without noodles; add fresh pasta when reheating.
  • Can also be made on the stovetop or in the Instant Pot (see "Other Cooking Methods")