Is there anything better than coming home to the smell of a warm, comforting dinner already made? I don’t think so. This Crockpot Chicken Noodle Soup is the answer to your busy weeknight prayers. It’s a classic for a reason, and making it in the slow cooker makes it almost effortless.
You just toss everything in, go about your day, and come back to a perfectly cooked, flavorful soup. It’s one of those amazing Crock Pot Chicken Soup Recipes that feels like a warm hug in a bowl. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, this recipe is a game changer for anyone who loves a good meal without all the fuss. It’s a true set it and forget it kind of dish. You spend about ten minutes prepping in the morning, and that’s it. Your slow cooker handles the rest.
It’s also incredibly family friendly. Kids love it, adults love it, and it’s perfect for when someone is feeling under the weather. The ingredients are simple and budget friendly, which is always a huge plus.
Plus, the cleanup is a breeze. Since everything cooks in one pot, you won’t have a sink full of dishes waiting for you. This is the ultimate comforting, no stress meal for any day of the week.
Ingredients
Here’s what you’ll need to make this tasty Slow Cooker Chicken Noodle Soup. No fancy ingredients required!
- 1.5 pounds boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 6 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
Step-By-Step Instructions
Making this Easy Chicken Noodle Soup Crock Pot recipe is as simple as it gets. Just follow these easy steps.
Step 1: Combine Ingredients in the Crock Pot
Place the chicken breasts at the bottom of your slow cooker. Add the chopped onion, sliced carrots, sliced celery, and minced garlic. Pour the chicken broth over everything. Then, stir in the thyme, rosemary, bay leaves, salt, and pepper.
Step 2: Cook on Low or High
Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know it’s ready when the chicken is cooked through and the vegetables are tender. Your kitchen will smell amazing!
Step 3: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite sized pieces. It should be very tender and fall apart easily.
Step 4: Add the Noodles
Return the shredded chicken to the crock pot. Remove the bay leaves. Turn the slow cooker to high, stir in the uncooked egg noodles, and cover. Let the noodles cook for about 20 to 30 minutes, or until they are soft and tender.
Step 5: Serve and Enjoy
Stir in the fresh parsley right before serving. Give the soup a final taste and add more salt or pepper if needed. Ladle your delicious homemade Crockpot Chicken Noodle Soup into bowls and enjoy it while it’s hot!
How To Store Leftovers
Got leftovers? No problem! This soup stores really well. Let the soup cool down completely first. Then, pour it into an airtight container and store it in the refrigerator for up to 4 days.
The noodles will absorb some of the broth overnight, so the soup might be thicker the next day. You can add a splash of chicken broth when you reheat it on the stovetop or in the microwave.
You can also freeze this soup. For best results, freeze it without the noodles, as they can get mushy when thawed. Just make the soup base, freeze it, and add freshly cooked noodles when you reheat it.
Tips
Want to make your Crockpot Chicken Noodle Soup even better? Here are a few simple tips to try.
- Use chicken thighs instead of breasts for extra flavor and moisture. A mix of both works great too.
- For a shortcut, use a rotisserie chicken. Just shred the meat and add it to the slow cooker during the last 30 minutes with the noodles.
- Feel free to add other vegetables. Corn, peas, or green beans are all tasty additions. Add them with the noodles so they don’t get too soft.
- A squeeze of fresh lemon juice at the end can really brighten up the flavors of the soup. It’s a simple trick that makes a big difference.
Conclusion
There you have it, a simple and comforting Crockpot Chicken Noodle Soup that’s perfect for any occasion. It’s one of my favorite Crock Pot Chicken Soup Recipes because it delivers so much flavor with so little effort.
Whether you’re feeding your family on a busy night or just need a bowl of something warm and soothing, this Slow Cooker Chicken Noodle Soup is the perfect choice. I hope you love this recipe as much as we do!
FAQ
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts. You’ll just need to add about 1 to 2 hours to the cooking time on low, or about 1 hour on high. Make sure the chicken is fully cooked before you shred it.
What Kind of Noodles are Best for This Soup?
Wide egg noodles are the classic choice for an Easy Chicken Noodle Soup Crock Pot recipe. They hold up well in the broth. However, you can use other pasta shapes like rotini or ditalini if you prefer.
How Can I Make This Soup Gluten Free?
Making this soup gluten free is simple! Just swap the regular egg noodles for your favorite gluten free pasta. Cook the pasta separately according to the package directions and add it to individual bowls before serving. This prevents the pasta from getting mushy.
Can I Add Other Vegetables?
Of course! This is one of those great Crock Pot Chicken Soup Recipes that is easy to customize. Things like potatoes, parsnips, or even a handful of spinach at the end are wonderful additions. Just be mindful of cooking times for harder vegetables.
Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is the ultimate set-it-and-forget-it meal. A comforting, no-fuss recipe that’s perfect for busy weeknights and feels like a warm hug in a bowl.
Requirements
Ingredients
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Add the chopped onion, sliced carrots, sliced celery, and minced garlic. Pour the chicken broth over everything. Then, stir in the thyme, rosemary, bay leaves, salt, and pepper.
- Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
- Carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crock pot. Remove the bay leaves. Turn the slow cooker to high, stir in the uncooked egg noodles, and cover.
- Let the noodles cook for about 20 to 30 minutes, or until they are soft and tender.
- Stir in the fresh parsley right before serving. Taste and add more salt or pepper if needed. Ladle into bowls and enjoy hot.
Notes
Use chicken thighs instead of breasts for extra flavor and moisture. A mix of both works great too.
For a shortcut, use a rotisserie chicken. Just shred the meat and add it to the slow cooker during the last 30 minutes with the noodles.
Feel free to add other vegetables. Corn, peas, or green beans are all tasty additions. Add them with the noodles so they don’t get too soft.
A squeeze of fresh lemon juice at the end can really brighten up the flavors of the soup. It’s a simple trick that makes a big difference.
Nutrition
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