This Crockpot Chicken Noodle Soup is warm, comforting, and super easy to make. Just toss in chicken, veggies, broth, and the noodles, and let the slow cooker do the magic!
On chilly days, nothing beats a big bowl of this soup. I love the smell that fills my kitchen while it cooks—like a warm hug! Perfect for cozy nights at home.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are best for this soup. You can use thighs for more flavor, or even shredded rotisserie chicken to save time.
Vegetables: Carrots and celery are classic, but feel free to add peas or green beans for extra color and nutrition. You could even use frozen veggies if you’re short on time.
Broth: Low sodium chicken broth keeps it healthy; you can substitute with vegetable broth for a lighter version or use homemade broth for richer flavor.
Noodles: Egg noodles are traditional, but you can use any pasta you have, like rotini or even gluten-free options, just adjust cooking time.
How Do I Ensure My Chicken is Perfectly Shredded?
Shredding chicken can take a little knack, but it’s easy! After cooking, let the chicken cool for a few minutes before handling. Use two forks to pull apart the chicken gently. The meat should shred easily if fully cooked. Don’t forget to return it to the pot—it adds great flavor back into the soup!
What’s the Best Way to Cook Noodles in the Crockpot?
Cooking noodles in a crockpot can be tricky. To avoid mushy noodles, add them in the last 20-30 minutes of cooking. Stir them into the soup broth well and watch them closely. The key is to keep the lid on to maintain heat while they cook.
Feel free to play around with this recipe! It’s very forgiving, and you can tailor it to your taste or what’s available in your kitchen. Enjoy making this cozy dish!
Crockpot Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 lbs boneless, skinless chicken breasts
- 3 cups carrots, sliced
- 3 cups celery, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 cups low sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley, plus extra for garnish
- 1/2 tsp dried rosemary
- Salt and black pepper, to taste
For the Noodles:
- 8 oz egg noodles or wide egg noodles
- 2 tbsp olive oil or butter (optional, for sautéing vegetables)
How Much Time Will You Need?
This delicious soup takes about 20 minutes to prep and 6-7 hours to cook on low or 3-4 hours on high in the crockpot. Perfect for those busy days when you want to come home to a warm, hearty meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of the crockpot. It’s the base for all those amazing flavors!
2. Add the Vegetables:
Next, layer the sliced carrots, celery, diced onion, and minced garlic over the chicken. These veggies will add lots of nutrition and flavor to your soup.
3. Pour the Broth and Season:
Now, pour in 8 cups of low sodium chicken broth. Sprinkle the dried thyme, parsley, rosemary, salt, and pepper on top of everything. Don’t be shy with the seasoning!
4. Let It Cook:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. It’s ready when the chicken is cooked through and the vegetables are tender.
5. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the pot. Shred them using two forks—this part is easy and fun! Return the shredded chicken back into the soup.
6. Add the Noodles:
Now comes the tasty part—add the egg noodles to the crockpot. Cook on high for another 20-30 minutes, until the noodles are tender. Stir occasionally to keep them from sticking to the bottom.
7. Final Touches:
Before serving, taste your soup and adjust the seasoning if needed. A little more salt, pepper, or herbs can make a big difference!
8. Serve and Enjoy:
Serve your warm soup hot, garnished with a sprinkle of fresh chopped parsley. Dive in and enjoy the comforting flavors!
This hearty soup is a perfect one-pot meal that’s easy to prepare and full of comforting flavors. Your family will love it!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it cooks for a little longer, adding about 1-2 hours to the total cooking time. Make sure to check that the chicken reaches 165°F (75°C) for safety.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup without the noodles up to 2 days in advance. Just store it in the fridge. When you’re ready to serve, reheat it on the stove and add the noodles, cooking them until tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months—just be sure to leave out the noodles as they may become mushy. Cook fresh noodles when reheating!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles on hand, you can use any type of pasta you prefer, such as whole wheat, gluten-free, or even rice. Just adjust the cooking time according to the instructions on the pasta package for best results.
