There is nothing quite like coming home to the smell of a savory soup simmering in the kitchen. It immediately makes the house feel warmer and more welcoming. We all have those days where we want a home cooked meal but do not have the energy to stand over the stove. That is exactly where this Crockpot Chicken Noodle Soup shines.
Honestly, this recipe is a lifesaver during the colder months. It is full of wholesome ingredients that you probably already have in your pantry or fridge. You get tender chunks of chicken and soft vegetables in every bite. The broth is rich and seasoned with just the right amount of herbs.
This dish is also incredibly budget friendly. You do not need expensive cuts of meat to make it taste amazing. A couple of chicken breasts and a bag of egg noodles go a long way. It feeds the whole family with ease. Plus, the leftovers are usually even better the next day.
If you are looking for an Easy Chicken Noodle Soup Crock Pot recipe, you have found it. This method takes all the guesswork out of cooking. You just toss everything in and let the machine do the work. It is simple, reliable, and absolutely delicious.
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Why You’ll Love This Recipe
You are going to fall in love with this soup for so many reasons. First of all, it is the definition of comfort food. It warms you up from the inside out. It is the meal you crave when you are feeling a little under the weather or just need a cozy pick me up.
Another great thing is how little effort it requires. Most of us are busy with work, school, or family obligations. We do not always have time for complicated recipes. This Slow Cooker Chicken Noodle Soup allows you to serve a nutritious dinner without the stress. You spend about ten minutes prepping the vegetables, and the slow cooker does the rest.
The texture is also fantastic. Cooking the chicken slowly ensures it stays juicy and shreds easily. The vegetables become perfectly tender without turning into mush. And adding the noodles at the end keeps them nice and firm.
This recipe is also very versatile. You can easily swap out vegetables based on what you have on hand. If you like more herbs, you can add them. It is a very forgiving dish that always turns out great. It is a classic for a reason.
Finally, the aroma is unbeatable. Rosemary and thyme are such fragrant herbs. As they simmer all day, your kitchen will smell like a professional restaurant. It is a wonderful way to welcome your family to the table.
Ingredients
The beauty of this Crockpot Chicken Noodle Soup lies in its simple, fresh ingredients. You do not need anything fancy to get great flavor.
- Chicken Breasts: You will need 2 large ones or 3 small ones. Boneless and skinless work best for easy shredding later.
- Carrots: Use 2 large carrots. Slice them into rounds for a nice bite and pop of color.
- Yellow Onion: One medium onion, diced, adds a savory depth to the broth.
- Celery: 2 ribs, sliced. This adds that classic crunch and fresh flavor essential for soup.
- Garlic: 4 cloves, minced. Garlic brings the aromatic punch that ties everything together.
- Bay Leaves: 2 large leaves. These steep in the broth to add a subtle earthy flavor.
- Fresh Rosemary: 1 stalk. Fresh herbs really make a difference in this slow cooked meal.
- Dried Thyme:1/2 teaspoon. Thyme pairs perfectly with chicken and vegetables.
- Chicken Broth: 64 ounces. This forms the base of your soup. You can use store bought or homemade.
- Salt & Black Pepper: Add this to taste. It wakes up all the other flavors.
- Egg Noodles: 8 ounces of extra wide egg noodles. These hold up well in the broth.
- Parsley: 1 Tablespoon chopped. Fresh parsley adds brightness right at the end.
Step-By-Step Instructions
Making this Crockpot Chicken Noodle Soup is straightforward. Follow these steps for a foolproof dinner.
Step 1: Prep the Slow Cooker
Start by getting your equipment ready. You will need a 7 quart or larger slow cooker for this recipe. It makes a good amount of soup, so you want plenty of space.
Spray the bottom of the slow cooker insert with nonstick cooking spray. This helps prevent any bits of chicken or vegetables from sticking to the bottom during the long cooking process. It also makes cleanup much easier later on.
Step 2: Add the Base Ingredients
Lay the chicken breasts flat in the bottom of the pot. Arrange them so they are not overlapping too much if possible. This helps them cook evenly.
Next, add your chopped vegetables. Toss in the sliced carrots, diced onions, and sliced celery. Sprinkle the minced garlic over the top. Add your herbs now too. Place the bay leaves, fresh rosemary stalk, and dried thyme in with the chicken and veggies.
Step 3: Pour and Cook
Pour the chicken broth over everything in the pot. Make sure the chicken and vegetables are mostly submerged. This liquid gold will become rich and flavorful as it cooks.
Cover the slow cooker with its lid. You have two options for cooking time here. You can cook on low for 6 hours, which is great if you are starting this in the morning. Or, you can cook on high for 4 hours if you are starting a bit later in the day.
Step 4: Shred the Chicken
Once the cooking time is up, carefully open the lid. The steam will be hot, so be careful. Remove the chicken breasts from the soup and place them on a plate or cutting board.
Use two forks to shred the chicken. It should be very tender and fall apart easily. Discard the rosemary stalk and bay leaves from the pot at this time. Season the shredded meat with salt and pepper to taste.
Step 5: Cook the Noodles
Cover the shredded chicken with plastic wrap and set it aside for a moment to keep it warm and moist. Now it is time for the pasta.
Add the egg noodles directly into the hot broth in the crock pot. Stir them gently to ensure they are covered by the liquid. Cover the pot again and switch the heat to high. Cook for another 20 minutes. This ensures the Crockpot Chicken Noodle Soup Egg Noodles are cooked perfectly al dente.
Step 6: Finish and Serve
After the noodles are tender, remove the lid. Add the shredded chicken back into the soup. Stir in the chopped fresh parsley for a burst of color.
Give everything a good stir to combine the flavors. Serve the soup hot. We love to serve this with some crusty bread for dipping. A sprinkle of freshly grated Parmesan cheese on top is also a tasty treat that adds a nice salty finish.
How To Store Leftovers
Leftovers are one of the best parts of making a big batch of soup. However, storing soup with noodles requires a little bit of know how. Noodles tend to absorb liquid as they sit.
Allow the soup to cool down to room temperature before storing. Do not leave it out for more than two hours though. Place the soup in a covered airtight container.
You can keep the soup in the refrigerator for up to three days. When you reheat it, you might notice the broth level has gone down because the noodles soaked it up. You can simply splash in a little extra chicken broth or water while heating it up to get the consistency back to normal.
If you plan to freeze this Crockpot Chicken Noodle Soup, it is best to do so without the noodles. Freezing cooked pasta can make it mushy when thawed. Freeze the soup base with chicken and veggies. When you are ready to eat, thaw the soup and boil fresh noodles separately to add in.
Tips
Here are a few tricks to ensure your soup turns out amazing every single time. Small details can make a big difference in flavor and texture.
Don’t skip the fresh herbs if you can help it. While dried thyme is great, the fresh rosemary really infuses the broth with a wonderful, earthy aroma. It makes the dish feel homemade and special.
Be careful not to overcook the noodles. Mushy noodles can ruin the texture of the soup. 20 minutes on high is usually the sweet spot for Crockpot Chicken Noodle Soup Egg Noodles. If you like them firmer, check them at 15 minutes.
Taste as you go. Before serving, take a spoonful of broth and see if it needs more salt or pepper. Sometimes a pinch more salt brings all the vegetable flavors to life.
Cut your vegetables evenly. Try to slice your carrots and celery into similar sizes. This ensures they all cook at the same rate so you don’t end up with some crunchy pieces and some soft ones.
If you want a richer broth, you can swap a cup of the broth for a cup of water with bouillon. This adds a deeper chicken flavor that is very savory.
Conclusion
This Crockpot Chicken Noodle Soup is truly a staple recipe that belongs in every kitchen rotation. It delivers on flavor, comfort, and convenience. Whether you are feeding a hungry family or meal prepping for the week, this bowl of goodness never disappoints.
It is amazing how a few simple ingredients can come together to create something so satisfying. The slow cooking process allows the flavors to meld beautifully. You get that slow simmered taste with barely any effort.
Give this recipe a try the next time you need a warm hug in a bowl. It is reliable, tasty, and sure to become a favorite. Grab your slow cooker and get started. You will be glad you did.
FAQ
Here are some common questions people ask when making this Easy Chicken Noodle Soup Crock Pot recipe.
Can I Use Chicken Thighs Instead of Breasts?
Yes, absolutely. Chicken thighs are actually more flavorful and stay juicier during long cooking times. You can use boneless skinless thighs in the exact same way. Just follow the recipe as written.
Can I Make This Gluten Free?
You certainly can. To make this soup gluten free, simply swap the regular egg noodles for your favorite gluten free pasta. Rice noodles or corn based pasta work well. Be sure to check the cooking time on the package, as gluten free pasta can cook faster.
Can I Put Frozen Chicken in the Crockpot?
It is generally recommended to thaw chicken before putting it in a slow cooker to ensure safe and even cooking. Frozen chicken can release too much water and lower the temperature of the pot for too long. Thaw it in the fridge overnight for the best results in this Slow Cooker Chicken Noodle Soup.
Why Did My Noodles Get Mushy?
Noodles get mushy if they cook for too long or sit in the hot broth for hours. That is why we add them at the very end. Only cook them for about 20 minutes right before serving to keep a nice texture.
Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is a lifesaver during colder months, offering tender chicken and soft vegetables in a rich, herb-seasoned broth. It’s incredibly budget-friendly, feeds the whole family, and is simple to make—just toss everything in your slow cooker and let it do the work for a delicious, comforting meal.
Requirements
Ingredients
Instructions
- Spray the bottom of a 7-quart (or larger) slow cooker insert with nonstick cooking spray.
- Lay chicken breasts flat in the slow cooker. Add sliced carrots, diced onions, sliced celery, minced garlic, bay leaves, fresh rosemary stalk, and dried thyme.
- Pour chicken broth over everything, ensuring chicken and vegetables are mostly submerged.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Carefully remove chicken breasts, shred with two forks, and season with salt and pepper. Discard rosemary stalk and bay leaves from the pot.
- Cover shredded chicken, set aside. Add egg noodles to hot broth. Cover and cook on high for 20 minutes until al dente.
- Return shredded chicken to the soup. Stir in chopped fresh parsley. Serve hot with crusty bread and optional Parmesan cheese.
Notes
Don’t skip the fresh herbs if you can help it. While dried thyme is great, the fresh rosemary really infuses the broth with a wonderful, earthy aroma. It makes the dish feel homemade and special.
Be careful not to overcook the noodles. Mushy noodles can ruin the texture of the soup. 20 minutes on high is usually the sweet spot for Crockpot Chicken Noodle Soup Egg Noodles. If you like them firmer, check them at 15 minutes.
Taste as you go. Before serving, take a spoonful of broth and see if it needs more salt or pepper. Sometimes a pinch more salt brings all the vegetable flavors to life.
Cut your vegetables evenly. Try to slice your carrots and celery into similar sizes. This ensures they all cook at the same rate so you don’t end up with some crunchy pieces and some soft ones.
If you want a richer broth, you can swap a cup of the broth for a cup of water with bouillon. This adds a deeper chicken flavor that is very savory.
Nutrition
Calories
Sugar
Fat
Carbs
