Why You’ll Love This Recipe
This Crockpot Chicken Noodle Soup is the ultimate comfort food, perfect for chilly evenings or when you’re feeling under the weather. With tender chicken, hearty vegetables, and savory broth, this recipe is easy to prepare and requires minimal effort, thanks to the slow cooker. Simply add the ingredients, let the Crockpot do the work, and enjoy a flavorful, nourishing bowl of soup. Plus, it’s customizable, allowing you to add your favorite herbs or spices!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 2 cups egg noodles
- Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place the chicken breasts in the bottom of your Crockpot.
- Add the chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, dried parsley, salt, and pepper to the Crockpot.
- Stir everything to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the soup.
- Add the egg noodles to the Crockpot and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Servings and Timing
- Servings: 6-8
- Cooking Time: 6-7 hours on low or 3-4 hours on high
- Additional Cooking Time for Noodles: 20-30 minutes
Variations
- Vegetable Options: Feel free to add more vegetables like peas, corn, or green beans for extra color and nutrition.
- Herbs and Spices: Customize the flavor by adding a bay leaf, rosemary, or a pinch of red pepper flakes for some heat.
- Chicken Options: Swap the chicken breasts for boneless, skinless thighs for a richer flavor.
- Noodles: Try different types of noodles, like wide egg noodles or even rice, for a different texture.
Storage/Reheating
- Storage: Store leftover chicken noodle soup in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze the soup for up to 3 months. To freeze, let the soup cool completely, then store it in freezer-safe containers or bags.
- Reheating: Reheat the soup on the stovetop over low heat, adding a bit of extra chicken broth if it’s too thick. If reheating from frozen, thaw the soup overnight in the fridge before reheating.
FAQs
How long can I keep leftovers of Crockpot Chicken Noodle Soup?
Leftovers can be stored in the fridge for up to 4 days. Make sure to store them in an airtight container to keep them fresh.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Just note that it may take a little longer to cook.
Can I cook the noodles separately?
Yes, if you prefer, you can cook the noodles separately and add them to the soup after it’s done cooking.
Can I use homemade chicken broth instead of store-bought?
Absolutely! Homemade chicken broth will add even more flavor and richness to your soup.
What if I don’t have egg noodles?
If you don’t have egg noodles, you can substitute with other types of pasta, such as rotini, elbow macaroni, or even small shells.
How do I adjust the seasoning for my taste?
Taste the soup towards the end of cooking and adjust the seasoning by adding more salt, pepper, or herbs like thyme or parsley.
Can I make this recipe in an Instant Pot?
Yes, you can make this recipe in an Instant Pot. Set it to “Pressure Cook” for 15 minutes, then release the pressure and proceed with adding the noodles and cooking for an additional 5 minutes.
Can I add more vegetables to the soup?
Definitely! You can add other vegetables like peas, corn, or parsnips. Just make sure they are cut into small pieces to cook evenly.
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, you can use cooked rotisserie chicken. Simply add it to the soup after the vegetables have softened and skip the step of cooking the chicken breasts.
What type of chicken works best for this recipe?
Boneless, skinless chicken breasts or thighs work best for this soup as they are easy to shred and absorb the flavors of the broth.
Conclusion
Crockpot Chicken Noodle Soup is a simple, wholesome meal that’s perfect for busy days when you need a little comfort. With minimal prep and hands-off cooking, it delivers maximum flavor and warmth. Plus, it’s easy to make ahead, and the leftovers taste even better the next day! Whether you stick to the classic recipe or add your own twist, this soup is sure to become a go-to in your meal rotation.
Print
Crockpot Chicken Noodle Soup
- Total Time: 6.5 to 8 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Crockpot Chicken Noodle Soup is the ultimate comfort food, featuring tender chicken, hearty vegetables, and flavorful broth. Perfect for chilly days or when you need a nourishing meal, this slow cooker recipe is easy to prepare with minimal effort. Customize it with your favorite herbs and spices for a delicious, warming dish that the whole family will love!
Ingredients
1 lb boneless, skinless chicken breasts
6 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
2 cups egg noodles
Fresh parsley for garnish
Instructions
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Place the chicken breasts in the bottom of your Crockpot.
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Add chicken broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper. Stir to combine.
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
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Remove chicken, shred with two forks, and return to the soup.
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Add egg noodles, cook on high for 20-30 minutes until tender.
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Taste and adjust seasoning as needed.
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Serve hot, garnished with fresh parsley.
Notes
Feel free to add extra vegetables like peas, corn, or green beans for more flavor and nutrition.
You can swap chicken breasts for thighs for a richer flavor.
If you don’t have egg noodles, try another type of pasta, like elbow macaroni or small shells.
This soup is perfect for leftovers; it keeps in the fridge for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high, plus 20-30 minutes for noodles
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
