Crockpot Chicken Noodle Soup Recipe

Introduction

This Crockpot Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or when you need a cozy meal. Slow-cooked to develop rich flavors, it’s simple to prepare and soothing to enjoy.

Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced into coins
• 2 ribs celery, sliced
• 3 cloves garlic, minced (more to taste)
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 bay leaf (optional)
• 2 teaspoons chicken bouillon (optional, I use Better Than Bouillon)
• 8 to 9 cups reduced sodium chicken broth
• 8 ounces egg noodles (wide or extra wide)
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Place the trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker. Add diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and the bay leaf if using.
2. Step 2: Spoon the chicken bouillon over the ingredients, then pour in the chicken broth. Gently stir to combine everything. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. Step 3: Remove the chicken breasts from the slow cooker and place them in a large bowl. Shred the chicken with two forks. Discard the bay leaf, then return the shredded chicken to the slow cooker.
4. Step 4: Meanwhile, cook the egg noodles separately according to the package instructions until al dente. Drain.
5. Step 5: Add the cooked noodles to the soup in the slow cooker and cook on LOW for an additional 5 minutes to allow the flavors to blend.
6. Step 6: Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of black pepper.

Tips & Variations

• For more veggies, add diced potatoes or parsnips along with the carrots and celery.
• Use whole wheat or gluten-free noodles as a healthy or dietary alternative.
• If you prefer a thicker soup, stir in a slurry of cornstarch and water during the last 10 minutes of cooking.
• Fresh herbs like thyme or rosemary can be used instead of dried for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If stored overnight, noodles may absorb more broth; adding a splash of chicken broth during reheating helps loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours on LOW to ensure the chicken is fully cooked and tender.

Can I cook the noodles directly in the slow cooker?

Cooking noodles directly in the slow cooker may cause them to become mushy. It’s best to cook them separately and add them at the end for the perfect texture.

Crockpot Chicken Noodle Soup Recipe

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★★★★★

4.9 from 59 reviews

• Author: Charlotte
• Total Time: 6 hours 25 minutes (approximate based on LOW setting)
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This comforting Crockpot Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and egg noodles in a flavorful broth. Slow-cooked to perfection, this classic soup is perfect for chilly days or anytime you crave a warm, hearty meal.

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Ingredients

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Soup Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced into coins
• 2 ribs celery, sliced
• 3 cloves garlic, minced (more to taste)
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 bay leaf (optional)
• 2 teaspoons chicken bouillon (Better Than Bouillon brand recommended, optional)
• 8 to 9 cups reduced sodium chicken broth

Noodles & Garnish

• 8 ounces egg noodles (wide or extra wide)
• Chopped fresh parsley for garnish

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Instructions

1. Prepare Slow Cooker Base: Place the trimmed chicken breasts at the bottom of a 6 quart or larger slow cooker. Top with diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
2. Add Broth and Bouillon: Dollop the chicken bouillon over the top, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients in the slow cooker. Cover with the lid.
3. Slow Cook the Soup: Cook on LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours until the chicken is fully cooked and vegetables are tender.
4. Shred the Chicken: Remove the chicken breasts from the slow cooker into a large mixing bowl. Discard the bay leaf if used. Shred the chicken finely using two forks, then return the shredded chicken back to the slow cooker.
5. Cook Egg Noodles: While the chicken cooks, prepare the egg noodles al dente following the package instructions. Drain the noodles thoroughly when done.
6. Combine Noodles and Finish Cooking: Add the cooked egg noodles to the slow cooker. Cook on LOW for an additional 5 minutes to allow the flavors to marry.
7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of black pepper. Serve warm and enjoy!

Notes

• You can omit the chicken bouillon and bay leaf if you prefer a simpler flavor.
• For thicker soup, reduce the broth slightly or add less broth.
• Feel free to swap egg noodles for gluten-free noodles if needed.
• Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.
• To enhance flavor, add a squeeze of lemon juice or a dash of hot sauce before serving.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH plus 10 minutes for noodles
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: chicken noodle soup, crockpot soup, slow cooker chicken, comforting soup, easy chicken soup