This cozy Crockpot Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, fresh veggies, and slurpy noodles, it’s perfect for chilly days.
Honestly, it’s so easy to make! Just toss everything in the Crockpot and let it simmer—no standing barefoot in the kitchen for hours. Yum!
I love serving it with some crusty bread on the side. It makes the meal even heartier, and you won’t want to miss sipping the broth. Enjoy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are great. I often choose thighs for their richer flavor. If you’re short on time, rotisserie chicken can be a quick substitute; just add it towards the end!
Chicken Broth: Low-sodium broth lets you control the salt level. If you need a vegetarian option, vegetable broth works nicely, though the flavor will be different.
Vegetables: Carrots, celery, and onion are traditional. Don’t have them? You could use frozen mixed vegetables instead, just add them later to avoid overcooking.
Herbs: Thyme and parsley bring warmth. If you’re out of dried herbs, fresh herbs can be used, just double the amount! Rosemary is optional but adds great depth.
Noodles: Egg noodles are classic, but feel free to use wide pasta or whole wheat noodles for a healthier spin.
How Do I Ensure Perfectly Cooked Noodles in My Soup?
Cooking noodles just right prevents them from getting mushy. Here’s how to do it:
- First, make sure to only add them towards the end of the cooking time. This way, they stay al dente.
- Set a timer for 20-30 minutes after adding the noodles. Stir occasionally to keep them from sticking.
- Check for doneness frequently. Once they’re tender but still have a bit of bite, it’s time to eat!
Don’t forget to taste the broth after cooking for salt adjustments; it makes a big difference!
Crockpot Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low sodium preferred)
Vegetables:
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Herbs and Spices:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary (optional)
- 1/2 teaspoon black pepper
- 2 bay leaves
Noodles and Garnish:
- 8 ounces egg noodles or wide egg noodles
- Salt to taste
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This hearty soup takes about 15 minutes of prep time, and then it will simmer in the crockpot for 6-7 hours on LOW or 3-4 hours on HIGH. That means you can set it and forget it for a while! Once the chicken is shredded and noodles are added, it only takes an extra 20-30 minutes to cook the noodles. Perfect for a warm meal after a long day!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts or thighs right at the bottom of your crockpot. This will ensure they cook nicely and soak up all those delightful flavors.
2. Add the Veggies:
Next, on top of the chicken, carefully layer the sliced carrots, celery, diced onion, and minced garlic. These aromatic veggies will boost the flavor of your soup considerably!
3. Pour in the Broth:
Now, it’s time to add the star ingredient! Pour in the 8 cups of chicken broth, and then sprinkle in the dried thyme, parsley, rosemary (if you’re using it), black pepper, and pop in the bay leaves. Give everything a gentle stir to combine.
4. Set the Cooking Time:
Cover the crockpot and set it to cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be cooked through and the veggies nice and tender.
5. Shred the Chicken:
When the cooking time is up, carefully take the chicken out of the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot, mixing it gently with the broth and veggies.
6. Add the Noodles:
Next up, toss in the egg noodles. Stir them into the soup so they’re evenly distributed. Cover the crockpot and cook on HIGH for another 20-30 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
7. Final Touches:
Once the noodles are cooked perfectly, remove the bay leaves—you don’t want those crunchy surprises in your soup! Taste and add salt as needed to make the flavors pop.
8. Serve Hot:
Now, it’s time to dig in! Ladle the warm soup into bowls and finish with a sprinkle of fresh parsley for that lovely touch of color and flavor. Enjoy every delicious bite!
This comforting crockpot chicken noodle soup is best served warm, and feel free to pair it with some crusty bread for a fuller meal. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first. You can do this by placing the chicken in the refrigerator overnight or using the cold water method—just submerge the sealed bag in cold water for about an hour. Cooking from frozen could lead to uneven cooking.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. Just make sure to add the noodles fresh when you reheat it, as they can get mushy if stored in the broth.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing it. Just freeze the soup without the noodles, as they can become mushy upon thawing. When ready to eat, reheat it gently on the stovetop.
What Other Vegetables Can I Add?
Feel free to customize with your favorite veggies! Peas, green beans, or corn work great. Just add them in during the last hour of cooking to prevent them from becoming overly soft.
