If you’re craving a comforting bowl of home-cooked goodness that feels like a warm hug, this Crockpot Chicken Noodle Soup Recipe is just what you need. It’s an easy, slow-simmered soup that blends tender chicken, hearty vegetables, and perfectly cooked noodles into a rich and flavorful broth. Whether you’re battling a cold, want to nourish your soul, or just enjoy a timeless classic, this recipe makes wholesome cooking effortless and incredibly satisfying.
Ingredients You’ll Need
This Crockpot Chicken Noodle Soup Recipe calls for simple, wholesome ingredients that combine to create layers of taste, texture, and color. Each component plays a crucial role, from the tender chicken breasts to the aromatic herbs and fresh vegetables, making every spoonful a delight.
- 1 lb boneless, skinless chicken breasts: Provides lean protein and becomes wonderfully tender after slow cooking.
- 8 cups chicken broth: The flavorful base that infuses every ingredient with rich savoriness.
- 3 carrots, sliced: Adds natural sweetness and a lovely splash of orange to the soup.
- 3 celery stalks, sliced: Gives a subtle crunch and depth of flavor that balances the sweetness of carrots.
- 1 onion, diced: Builds a foundational layer of aroma and complexity in the broth.
- 4 cloves garlic, minced: Offers a fragrant punch and elevates the overall taste.
- 1 teaspoon dried thyme: Brings earthiness and herbal warmth to the mix.
- 1 teaspoon dried parsley: Adds fresh, green notes enhancing the soup’s brightness.
- 1/2 teaspoon dried rosemary: Imparts a piney, woodsy hint that complements the chicken perfectly.
- Salt and pepper, to taste: Balances and enhances all flavors harmoniously.
- 2 cups egg noodles: Tender and slippery, they soak up the broth and add comforting texture.
- 2 tablespoons fresh parsley, chopped (optional): For garnish, adding a pop of fresh color and mild herbal flavor.
- 1 tablespoon lemon juice (optional): Adds brightness and lifts the entire soup with a splash of fresh acidity.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Prepare Ingredients
Start by gathering and prepping all your ingredients. Slice the carrots and celery, dice the onion, and mince the garlic. Having everything ready makes the cooking process smooth and enjoyable.
Step 2: Load the Crockpot
In your crockpot, combine the chicken breasts, chicken broth, carrots, celery, onion, garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper. This combination will slowly meld together into a deeply flavorful broth as the chicken gently cooks.
Step 3: Cook the Soup
Cover your crockpot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The long, slow cooking process is what makes the chicken tender and lets the vegetables release their sweetness and complexity into the broth.
Step 4: Shred the Chicken
When the chicken breasts are perfectly cooked through, remove them from the crockpot and shred using two forks. This method creates bite-sized pieces that soak up the broth beautifully. Return the shredded chicken back into the soup to mingle with the vegetables and broth.
Step 5: Add the Noodles
Stir in the egg noodles and turn the crockpot to HIGH. Let the noodles cook for an additional 15 to 20 minutes until tender but not mushy. This last step brings the soup together into a hearty, filling meal.
Step 6: Finish and Serve
If you like, stir in fresh parsley and a tablespoon of lemon juice for a vibrant finish. The parsley adds a fresh herbal touch, and the lemon juice brightens the entire soup, making every bite sing. Ladle into bowls and enjoy warm!
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Fresh parsley is a classic garnish that adds a pop of green and a clean, fresh taste. For another twist, a few cracked black peppercorns or a sprinkle of grated Parmesan cheese can elevate the soup’s flavor beautifully.
Side Dishes
Pair this soup with crusty bread or warm dinner rolls to soak up that delicious broth. A light salad or steamed green beans also complement the hearty soup for a well-rounded meal.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun and eye-catching presentation. Alternatively, ladle it into wide, shallow bowls topped with chopped fresh herbs and a lemon wedge on the side for diners to add on their own zest.
Make Ahead and Storage
Storing Leftovers
Your Crockpot Chicken Noodle Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and avoid absorption of fridge odors.
Freezing
Freeze the soup before adding the noodles for best texture after thawing. Place the broth and chicken mixture in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge, add fresh noodles, and heat gently.
Reheating
Reheat leftovers slowly on the stovetop over medium-low heat to keep the chicken tender and prevent the noodles from getting too mushy. Adding a little extra broth or water can refresh the soup’s consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a richer, juicier flavor and stay tender during slow cooking. Just adjust the cooking time slightly if your pieces are very thick.
What type of noodles works best in this Crockpot Chicken Noodle Soup Recipe?
Egg noodles are classic because they cook quickly and have a nice texture that holds up well in soup. However, you can experiment with other pasta shapes like rotini or shells if you prefer.
Can I prepare this soup without the crockpot?
Yes! You can simmer all ingredients in a large pot on the stove over low heat for about 1.5 to 2 hours. Add noodles toward the end, just like in the crockpot version.
How do I make this soup gluten-free?
Use gluten-free noodles instead of egg noodles and check your chicken broth’s label to ensure it’s gluten-free. The rest of the ingredients are naturally gluten-free.
Is it okay to add cream or milk for a creamier soup?
While not traditional for this recipe, adding a splash of cream or milk right before serving can create a richer texture. Just add it slowly and heat gently to avoid curdling.
Final Thoughts
This Crockpot Chicken Noodle Soup Recipe is a true gem that never fails to warm the heart and soothe the soul. Its simplicity, combined with deep, comforting flavors, makes it a fantastic go-to for busy days or cozy evenings at home. Give it a try and watch how it quickly becomes a family favorite that you’ll want to make over and over.
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Noodle Soup is a comforting and hearty dish perfect for any day. Slow-cooked to tender perfection, the soup combines juicy chicken breasts with fresh vegetables, herbs, and egg noodles in a rich chicken broth. It’s easy to prepare, ideal for busy days, and warms you with every spoonful.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups egg noodles
Optional Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Begin by slicing the carrots and celery, dicing the onion, and mincing the garlic cloves. Gather dried herbs like thyme, parsley, and rosemary along with chicken breasts and chicken broth.
- Add to Crockpot: Place the chicken breasts into the crockpot. Pour in the chicken broth, then add the sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper. This combination builds the flavorful base of the soup.
- Cook the Soup: Cover the crockpot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. This slow cooking process ensures the chicken becomes tender and infuses the broth with rich flavor.
- Shred the Chicken: After cooking, carefully remove the chicken breasts from the crockpot. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back into the soup.
- Add the Noodles: Stir in the egg noodles to the crockpot. Continue cooking the soup on HIGH for an additional 15 to 20 minutes until the noodles are cooked through and tender.
- Finish and Serve: Optionally stir in fresh chopped parsley and lemon juice to brighten the flavors. Ladle the hot soup into bowls and serve warm for a comforting meal.
Notes
- For richer flavor, use homemade chicken broth if possible.
- You can substitute egg noodles with any pasta of your choice but adjust cooking times accordingly.
- Adding lemon juice at the end enhances the freshness of the soup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make this recipe gluten-free, use gluten-free noodles.
