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As the leaves begin to change and the air turns crisp, there’s nothing quite like the warmth of a homemade soup to usher in the comforting vibes of autumn. The season invites us to gather around the table with family and friends, sharing hearty meals that warm both the body and soul. Among the many cozy dishes that grace our kitchens during this time, chicken noodle soup stands out as a timeless favorite. This particular recipe for Cozy Autumn Crockpot Chicken Noodle Soup not only encapsulates the essence of the season but also embraces the convenience of modern cooking techniques, making it an ideal choice for busy weeknights.

Fall Crockpot Chicken Noodle Soup

Embrace the cozy vibes of autumn with this hearty Crockpot Chicken Noodle Soup recipe. Perfect for busy weeknights, this dish combines tender chicken, fresh vegetables, and flavorful herbs, all simmered to perfection in a slow cooker. The convenience of the crockpot allows for set-it-and-forget-it cooking, letting you enjoy a warm bowl of nourishment whenever you come home. Discover how to create this comforting staple that will delight family and friends alike.
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

6 cups low-sodium chicken broth

2 cups water

3 medium carrots, sliced

3 stalks celery, chopped

1 medium onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper to taste

3 cups egg noodles

2 cups fresh spinach (optional)

Fresh parsley, chopped (for garnish)

Juice of 1 lemon (optional)

Instructions
 

Prep the Chicken: Start by placing the boneless, skinless chicken breasts at the bottom of the crockpot.

    Add Broth and Veggies: Pour in the chicken broth and water. Add the sliced carrots, chopped celery, diced onion, and minced garlic to the crockpot.

      Seasoning: Sprinkle in the dried thyme, dried rosemary, and add the bay leaf. Season with salt and pepper according to your taste preferences.

        Cook: Cover the crockpot and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is fully cooked and tender.

          Shred Chicken: Once cooked, remove the chicken breasts from the crockpot, shred them using two forks, and return the shredded chicken back into the soup.

            Add Noodles: Stir in the egg noodles and cook on high for an additional 30 minutes or until the noodles are tender.

              Incorporate Spinach: If using, add the fresh spinach into the pot and allow it to wilt and brighten the soup—this should take about 5 minutes.

                Finish Off: For a touch of brightness, squeeze in the juice of one lemon (if desired) just before serving.

                  Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy this cozy fall dish!

                    Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 6 servings