Start by chopping your vegetables: peel and slice two carrots, dice one onion, and chop two celery stalks into small pieces for that perfect soup base. If you're using whole chicken pieces, rinse them and pat dry. Gather your chicken broth and seasonings so everything is ready to go before you fetch the crockpot.

In your trusty crockpot, pour in 6 cups of chicken broth as the flavorful foundation. Next, add the chopped carrots, onion, and celery, followed by your chicken pieces. Season generously with salt, pepper, and your favorite herbs, ensuring even distribution for a harmonious taste throughout the soup.

Cover the crockpot with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know your Crockpot Chicken Noodle Soup is ready when the chicken is tender and easy to shred, and the vegetables are soft and aromatic.

About 30 minutes before serving, stir in your egg noodles to allow them to cook without becoming mushy. Adjust the heat to high if cooking on low to ensure they are cooked through.

Once the noodles are perfectly al dente, carefully shred the chicken in the pot using two forks. Stir everything together for a deliciously cohesive Crockpot Chicken Noodle Soup. Taste and adjust seasonings as desired, and garnish with fresh parsley before serving.