There is something truly special about a bowl of homemade chicken noodle soup. It just feels like a warm hug from the inside. When I think of comforting Soup Recipes, this is always the first one that comes to mind. It’s a classic for a reason, you know?
What makes this particular recipe stand out is the slow cooker. It does all the heavy lifting, letting the flavors of the chicken, vegetables, and herbs meld together beautifully. It’s one of those amazing Healthy Dinner Recipes that tastes like you spent all day on it, but your crockpot did the work.
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Why You’ll Love This Recipe
First off, it’s incredibly easy to make. You just add most of the ingredients to the slow cooker and let it work its magic. This makes it a fantastic choice for busy weeknights when you want something wholesome without a lot of fuss.
It’s also one of the most comforting Healthy Soup Recipes around. Filled with tender chicken, soft noodles, and nutritious vegetables, it’s a balanced meal in a single bowl. It’s light yet satisfying, which is a wonderful combination.
Plus, this recipe is very forgiving. You can easily adjust the seasonings or add extra veggies if you like. It’s a great starting point for anyone looking for new Soup Ideas that can be customized to their family’s tastes.
Honestly, having reliable Crockpot Soup Recipes in your collection is a great feeling. This chicken noodle soup is sure to become a favorite you return to again and again.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts trimmed of excess fat
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- 1 small yellow onion peeled and left whole
- 3 medium carrots peeled and cut into 1/4 inch coins (about 1/2 pound)
- 2 large celery stalks thinly sliced
- 2 large garlic cloves minced
- 3 stalks fresh rosemary tied into a bundle for easy removal
- 1 bay leaf
- 7 to 8 cups low sodium chicken stock divided
- 6 ounces whole wheat wide egg noodles about 4 heaping cups
For serving:
- Chopped fresh parsley
Step By Step Instructions
Step 1: Load The Slow Cooker
Start by placing your chicken breasts at the bottom of a 6 quart or larger slow cooker. Sprinkle them evenly with the salt and pepper. This helps season the chicken right from the start.
Next, add the whole onion, carrots, celery, and minced garlic. Tuck in the rosemary bundle and the bay leaf. Pour 6 cups of the chicken stock over everything. The whole onion adds a deep, savory flavor without falling apart.
Step 2: Cook The Soup
Cover your slow cooker and set it to cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. The goal is to get the chicken fully cooked through, reaching an internal temperature of 165°F.
Cooking times can vary between slow cooker models. It is a good idea to check the chicken early to make sure it does not overcook and become dry.
Step 3: Shred The Chicken
Once the chicken is cooked, carefully remove it from the slow cooker and place it in a large bowl or on a plate. Now it’s time to fish out the whole onion, bay leaf, and rosemary bundle. Discard them.
Don’t worry if a few rosemary leaves float around in the soup. They will just add a little extra flavor. Now, shred the chicken. You can use two forks, a hand mixer for extra speed, or your fingers if it has cooled enough.
Step 4: Cook The Noodles
You have two choices here. For the best texture, cook the egg noodles on the stovetop according to the package directions until they are al dente. This keeps them from getting mushy in the crockpot.
If you prefer a one pot meal, you can cook the noodles directly in the slow cooker. Just add the uncooked noodles to the soup and cook on LOW for about 10 more minutes, or until they are tender.
Step 5: Combine And Serve
Add the shredded chicken back into the slow cooker. If you cooked your noodles separately, drain them and add them now. Give everything a good stir.
Let the soup cook on LOW for another 5 minutes to let the flavors soak into the chicken and noodles. Add some of the remaining chicken stock until you reach your preferred soup consistency.
If you cooked the noodles in the slow cooker, you might need a bit more stock since they absorb a lot of liquid. Serve hot, with a sprinkle of fresh parsley on top. It makes for a beautiful and tasty finish.
How To Store Leftovers
Storing this chicken noodle soup is simple. First, let the soup cool down completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. This is one of those Soup Recipes that tastes even better the next day.
To reheat, you can gently warm it in a saucepan on the stove over medium low heat. You can also use the microwave. Just heat it in a microwave safe bowl until it is warmed all the way through.
For longer storage, you can freeze this soup for up to 3 months. Use a freezer safe airtight container. Let it thaw overnight in the refrigerator before you reheat it.
Tips
- Rosemary Flavor: I absolutely love the flavor of rosemary, so three stalks is just right for me. If you prefer a milder taste, feel free to use just one or two stalks.
- Noodle Choice: Wide egg noodles are classic for this soup, but feel free to use your favorite pasta. Small shells or rotini would also work well.
- Add More Veggies: This is a great recipe to clean out your vegetable drawer. Feel free to add chopped mushrooms, peas, or corn during the last 30 minutes of cooking. This is a great way to add more nutrients to your Healthy Dinner Recipes.
- Creamy Version: If you are looking for creamy Soup Ideas, you can stir in a splash of heavy cream or half and half at the very end for a richer broth.
Conclusion
This Crockpot Chicken Noodle Soup is more than just a meal. It’s a bowl of pure comfort that is simple enough for any home cook to make. It warms you up from the inside and always feels like a special treat.
It’s one of my favorite Soup Recipes for a reason. It delivers on flavor, is packed with wholesome ingredients, and requires very little effort. It’s a dependable recipe that I hope your family enjoys as much as mine does.
So next time you are looking for simple Crockpot Soup Recipes or just a good old fashioned comforting meal, give this one a try. You will be so glad you did. It’s truly a wonderful addition to your recipe collection.
FAQ
Can I Use Chicken Thighs Instead of Breasts?
Yes, absolutely. Boneless, skinless chicken thighs would be delicious in this soup. They have a bit more fat, which can add extra flavor and moisture. The cooking time should remain about the same.
Can I Make This Soup Gluten Free?
Of course. To make this one of your gluten free Healthy Soup Recipes, simply swap the whole wheat egg noodles for your favorite gluten free pasta. Cook the pasta separately and add it to individual bowls before serving to prevent it from getting too soft.
What Can I Serve With This Soup?
This soup is a hearty meal on its own. However, it pairs wonderfully with some crusty bread for dipping, a simple green salad, or some classic salted crackers. It’s a great base for many Healthy Dinner Recipes.
Can I Add Other Vegetables?
Definitely. This is a great base recipe for all sorts of Soup Ideas. You could add chopped zucchini, green beans, or even some spinach toward the end of the cooking time. It is a fantastic way to add more nutrients and flavor.
Crockpot Chicken Noodle Soup
There is something truly special about a bowl of homemade chicken noodle soup. It just feels like a warm hug from the inside. This classic recipe uses a slow cooker, doing all the heavy lifting and letting flavors meld beautifully. It’s an amazing healthy dinner that tastes like you spent all day on it, but your crockpot did the work.
Requirements
Ingredients
Instructions
- Place chicken breasts at the bottom of a 6 quart or larger slow cooker. Sprinkle them evenly with the salt and pepper. This helps season the chicken right from the start.
- Next, add the whole onion, carrots, celery, and minced garlic. Tuck in the rosemary bundle and the bay leaf. Pour 6 cups of the chicken stock over everything. The whole onion adds a deep, savory flavor without falling apart.
- Cover your slow cooker and set it to cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. The goal is to get the chicken fully cooked through, reaching an internal temperature of 165°F. Cooking times can vary between slow cooker models. It is a good idea to check the chicken early to make sure it does not overcook and become dry.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it in a large bowl or on a plate. Now it’s time to fish out the whole onion, bay leaf, and rosemary bundle. Discard them. Don’t worry if a few rosemary leaves float around in the soup. They will just add a little extra flavor. Now, shred the chicken. You can use two forks, a hand mixer for extra speed, or your fingers if it has cooled enough.
- You have two choices here. For the best texture, cook the egg noodles on the stovetop according to the package directions until they are al dente. This keeps them from getting mushy in the crockpot. If you prefer a one pot meal, you can cook the noodles directly in the slow cooker. Just add the uncooked noodles to the soup and cook on LOW for about 10 more minutes, or until they are tender.
- Add the shredded chicken back into the slow cooker. If you cooked your noodles separately, drain them and add them now. Give everything a good stir.
- Let the soup cook on LOW for another 5 minutes to let the flavors soak into the chicken and noodles. Add some of the remaining chicken stock until you reach your preferred soup consistency. If you cooked the noodles in the slow cooker, you might need a bit more stock since they absorb a lot of liquid.
- Serve hot, with a sprinkle of fresh parsley on top. It makes for a beautiful and tasty finish.
Notes
Rosemary Flavor: I absolutely love the flavor of rosemary, so three stalks is just right for me. If you prefer a milder taste, feel free to use just one or two stalks.
Noodle Choice: Wide egg noodles are classic for this soup, but feel free to use your favorite pasta. Small shells or rotini would also work well.
Add More Veggies: This is a great recipe to clean out your vegetable drawer. Feel free to add chopped mushrooms, peas, or corn during the last 30 minutes of cooking. This is a great way to add more nutrients to your healthy dinner recipes.
Creamy Version: If you are looking for creamy soup ideas, you can stir in a splash of heavy cream or half and half at the very end for a richer broth.
Storing this chicken noodle soup is simple. First, let the soup cool down completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. This is one of those soup recipes that tastes even better the next day.
To reheat, you can gently warm it in a saucepan on the stove over medium low heat. You can also use the microwave. Just heat it in a microwave safe bowl until it is warmed all the way through.
For longer storage, you can freeze this soup for up to 3 months. Use a freezer safe airtight container. Let it thaw overnight in the refrigerator before you reheat it.
Nutrition
Calories
Sugar
Fat
Carbs
