A comforting and flavorful Crockpot Chicken Noodle Soup made with tender chicken, fresh vegetables, and soft egg noodles. This easy, hands-off recipe is perfect for cozy meals and busy weeknights, delivering warmth and nourishment in every spoonful.
Ingredients:
1 lb boneless, skinless chicken breasts
8 cups chicken broth
3 carrots, sliced
3 celery stalks, sliced
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
Salt and pepper, to taste
2 cups egg noodles
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon lemon juice (optional, for brightness)
Instructions:
Prepare Ingredients:
In your crockpot, add the chicken breasts, chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper.
Cook the Soup:
Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and fully cooked.
Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces and return it to the soup.
Add the Noodles:
Stir in the egg noodles and cook on HIGH for an additional 15-20 minutes, or until the noodles are tender.
Finish and Serve:
For an extra touch of freshness, stir in the chopped parsley and lemon juice, if desired. Ladle the soup into bowls and enjoy it warm.
Serving Tips:
Garnish with Fresh Herbs: For added color and flavor, sprinkle freshly chopped parsley, dill, or even a bit of basil over each bowl before serving.
Add a Side of Bread: Serve with crusty bread or a warm baguette to soak up the savory broth, or add crackers for a bit of crunch.
Lemon for Extra Zing: A wedge of lemon on the side allows each person to add a splash of brightness, balancing the soup’s hearty flavors.
Keep Warm for Seconds: If serving for a family meal, keep the crockpot on the “Warm” setting so that anyone can help themselves to more.
Storage Tips:
Refrigeration: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze the soup in individual portions for up to 3 months. Be sure to leave room for expansion when filling containers.
Reheating: For the best results, reheat on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, thaw in the refrigerator overnight for easier warming.
Avoid Overcooking Noodles: If you plan to freeze the soup, consider cooking the noodles separately and adding them when serving, as they may become mushy when reheated.
Related Recipes:
FAQs:
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great alternative! They add a bit more richness to the soup. Cook them the same way, and shred before serving for tender bites.
How can I make this soup gluten-free?
To make the soup gluten-free, substitute regular egg noodles with gluten-free noodles. Add them at the end of cooking, as gluten-free noodles tend to cook more quickly.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like potatoes, zucchini, or peas for additional flavor and nutrients. Just adjust the cooking time as needed for denser veggies.
How do I keep the noodles from getting mushy?
To avoid mushy noodles, cook them separately and add them to each serving. Alternatively, add the noodles during the last 15-20 minutes of cooking to maintain their texture.
Conclusion:
This Crockpot Chicken Noodle Soup is a timeless recipe that brings warmth and comfort to your table. With minimal prep and the magic of slow cooking, you can enjoy a hearty meal that feels like a warm hug. So the next time you need a comforting dish, reach for this easy and delicious recipe. Your family will thank you!
📖 Recipe:
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Crockpot Chicken Noodle Soup
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
When the weather turns chilly or you need a cozy meal, nothing beats a bowl of homemade chicken noodle soup. This Crockpot Chicken Noodle Soup recipe is not only simple but also delivers rich flavors with tender chicken, fresh vegetables, and soft noodles. Perfect for busy days, this dish allows you to enjoy a comforting meal without spending hours in the kitchen.
Ingredients
1 lb boneless, skinless chicken breasts
8 cups chicken broth (homemade or store-bought)
3 carrots, sliced
3 celery stalks, sliced
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
Salt and pepper, to taste
2 cups egg noodles
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon lemon juice (optional, for brightness)
Instructions
- Prepare Ingredients: In a crockpot, add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, and pepper.
- Cook the Soup: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Remove chicken breasts from the crockpot, shred with two forks, and return to the soup.
- Add the Noodles: Stir in egg noodles and cook on HIGH for an additional 15-20 minutes, until noodles are tender.
- Finish and Serve: Stir in fresh parsley and lemon juice if desired. Ladle into bowls and serve warm.
Notes
Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. For best texture, cook noodles separately if freezing.
Substitutions: Use chicken thighs instead of breasts for a richer flavor. Add other veggies like zucchini or peas for more nutrients.
Gluten-Free Option: Use gluten-free noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup, Dinner
- Method: Slow Cooker, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 200 kcal per serving
