There is something magical about a bowl of chicken noodle soup. It feels like a warm hug, a cozy blanket on a chilly day. But who has time to stand over a stove for hours?
That is where your trusty slow cooker comes in. This easy Crockpot Chicken Noodle Soup recipe gives you all the comforting flavor with almost none of the work. You just toss everything in and let it do its thing. Seriously, it is that simple.
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Why You’ll Love This Recipe
First off, this recipe is a lifesaver for busy weeknights. The prep time is so short. You can get everything ready in the morning and come home to a house that smells absolutely amazing.
It is also one of those fantastic Healthy Crockpot Recipes that does not taste like diet food. It is packed with lean chicken, fresh vegetables, and wholesome broth. You get a truly satisfying meal that is good for you too.
Another great thing? It is incredibly forgiving. You do not need to be a professional chef to make a perfect Crockpot Chicken Noodle Soup. The slow cooking method makes the chicken unbelievably tender every single time.
Plus, this is a one pot wonder. Cleanup is an absolute breeze, which is always a huge bonus in my book. Less time washing dishes means more time relaxing with your family and enjoying a tasty dinner.
Honestly, this recipe is comfort in a bowl. It is perfect for when you are feeling under the weather or just need a simple, no fuss meal that everyone will love. Making a Healthy Chicken Noodle Soup has never been easier.
Ingredients
Here is what you will need to gather for this amazing soup. The ingredients are simple and easy to find at any grocery store.
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 4 large carrots, sliced into rounds
- 3 stalks celery, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 8 cups low sodium chicken broth
- 6 ounces wide egg noodles (about 3 cups)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
Step By Step Instructions
Ready to make the best Crockpot Chicken Noodle Soup ever? Let’s walk through it. It is so easy, you will be amazed.
Step 1: Combine The Soup Base
First, grab your slow cooker. It should be at least a 6 quart size to hold everything comfortably. Place the chicken, carrots, celery, onion, and minced garlic inside.
Next, sprinkle in the dried oregano, thyme, salt, and pepper. Then, drop in the bay leaf. This little leaf adds a wonderful background flavor that really makes a difference.
Finally, pour the chicken broth over all the ingredients in the crockpot. Give it a gentle stir just to make sure everything is submerged.
Step 2: Let The Slow Cooker Work Its Magic
Now for the easy part. Put the lid on your slow cooker. You can cook it on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be super tender and falling apart when it is done.
This is the perfect time to go about your day. Run errands, get some work done, or just relax. Your dinner is cooking itself. How great is that?
Step 3: Shred The Chicken
Once the cooking time is up, carefully remove the chicken from the slow cooker. Place it on a plate or a cutting board. It will be very hot, so be careful.
Using two forks, shred the chicken into bite sized pieces. It should shred very easily. While you are doing this, find and discard the bay leaf from the soup. You do not want anyone to get that in their bowl.
Step 4: Cook The Noodles
Return the shredded chicken to the slow cooker. Now it is time for the noodles. Add the egg noodles directly into the broth.
Put the lid back on and turn the heat to high. Cook for another 20 to 30 minutes. You just want to cook until the noodles are tender and cooked through. Keep an eye on them so they do not get mushy.
Step 5: Add The Finishing Touches
Once the noodles are done, turn off the slow cooker. Stir in the fresh lemon juice and the chopped parsley. This brightens up all the flavors and adds a wonderful freshness to the soup.
Give the soup a taste. If you think it needs it, add a little more salt and pepper. Now your delicious Crockpot Chicken Noodle Soup is ready to serve. Enjoy every spoonful!
How To Store Leftovers
Got leftovers? Lucky you. This soup tastes even better the next day. Storing it properly is key to keeping it fresh and tasty.
First, let the soup cool down to room temperature. You never want to put a hot pot directly into the fridge. It can raise the temperature inside and affect other foods.
Once cooled, transfer the soup to an airtight container. It will keep well in the refrigerator for up to 4 days. When you are ready to eat, just reheat it gently on the stove or in the microwave.
A little heads up, the noodles will absorb more broth as they sit. Your leftover soup might be thicker. You can add a splash of chicken broth when reheating to get it back to the perfect consistency.
Tips
Want to make your Crockpot Chicken Noodle Soup even better? Here are a few simple tips to try.
For extra flavor, use boneless skinless chicken thighs instead of breasts. They have a bit more fat, which adds richness to the broth and keeps the meat incredibly moist.
Feel free to add other vegetables. Diced potatoes, green beans, or corn would be wonderful additions. Just add them at the beginning with the carrots and celery.
If you are not a fan of egg noodles, you can use other pasta shapes. Small shells or ditalini work great. Just adjust the cooking time as needed based on the package directions.
For a creamy version, stir in a splash of heavy cream or half and half at the very end with the lemon juice and parsley. It adds a lovely, comforting richness.
Making a Healthy Chicken Noodle Soup Crock Pot meal is all about simple, wholesome ingredients. Using a low sodium broth lets you control the salt level, which is always a good idea.
Conclusion
There you have it. A simple, comforting, and absolutely delicious Crockpot Chicken Noodle Soup recipe that is perfect for any occasion. It is a true set it and forget it meal.
This soup is more than just a meal. It is a bowl of comfort that brings everyone together. It is proof that you do not need complicated recipes to make amazing food at home.
So the next time you need an easy dinner idea, I hope you give this Crockpot Chicken Noodle Soup a try. It is sure to become a family favorite. Enjoy!
FAQ
Can I Use Frozen Chicken For This Recipe?
Yes, you can. It is generally safe to use frozen chicken breasts or thighs in the slow cooker. You may need to add an extra hour or two to the cooking time to ensure the chicken is fully cooked and tender.
Can I Make This Recipe Gluten Free?
Absolutely. To make this a gluten free Crockpot Chicken Noodle Soup, simply swap the egg noodles for your favorite gluten free pasta. Cook the pasta separately according to its package directions and add it to individual bowls before serving. This prevents the gluten free noodles from becoming mushy in the crockpot.
What Other Vegetables Can I Add?
This is a great recipe for cleaning out the veggie drawer. Feel free to add things like peas, corn, green beans, or even a handful of spinach at the end. It is a fantastic way to customize your Healthy Chicken Noodle Soup.
Is This A Good Healthy Chicken Noodle Soup Crock Pot Recipe For Meal Prep?
It is perfect for meal prep. You can make a big batch on Sunday and enjoy it for lunch throughout the week. For best results, I recommend cooking and storing the noodles separately. Add them to the soup as you reheat it to keep them from getting too soft.
Easy Crockpot Chicken Noodle Soup
This easy Crockpot Chicken Noodle Soup is the ultimate comfort food for busy weeknights. Just toss everything in your slow cooker for a warm, tasty, and no-fuss meal the whole family will love.
Requirements
Ingredients
Instructions
- Place the chicken, carrots, celery, onion, and minced garlic into a 6-quart or larger slow cooker.
- Sprinkle in the dried oregano, thyme, salt, and pepper. Add the bay leaf.
- Pour the chicken broth over all the ingredients and stir gently.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender.
- Carefully remove the chicken and shred it using two forks. Discard the bay leaf from the soup.
- Return the shredded chicken to the slow cooker. Add the egg noodles, cover, and cook on high for another 20-30 minutes, or until the noodles are tender.
- Turn off the slow cooker. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed before serving.
Notes
For extra flavor, use boneless skinless chicken thighs instead of breasts. They add richness to the broth and stay incredibly moist.
Feel free to add other vegetables like diced potatoes, green beans, or corn at the beginning with the other veggies.
For a creamy version, stir in a splash of heavy cream at the very end with the lemon juice and parsley.
Nutrition
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