This Crockpot Chicken Noodle Soup is a warm and cozy dish perfect for chilly days. With tender chicken, hearty noodles, and a mix of tasty veggies, it’s comfort food at its best!
You just toss everything into the slow cooker and let it work its magic. I love how the smell fills the house—it’s like a big, warm hug! ❤️
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their moisture—it keeps the soup rich. However, chicken breasts also work well. If you’re short on time, rotisserie chicken is a great shortcut!
Chicken Broth: Low-sodium broth is perfect here, as it lets you control the salt levels. If you’re looking for a vegetarian option, vegetable broth is a tasty substitute!
Vegetables: Carrots and celery provide great flavor and texture. You can swap them out for other veggies like green beans or peas if that’s what you have on hand.
Noodles: Egg noodles are traditional, but feel free to use any type of noodle you like, such as whole wheat or gluten-free options. Just be cautious about the cooking time!
Herbs: I stick to dried herbs for convenience. Fresh herbs are lovely if you have them, just use about three times the amount!
How Do I Get the Best Flavor from My Soup?
To boost flavor in your Chicken Noodle Soup, it’s all about layering. Start by adding your ingredients in the right order. The low-and-slow cooking allows the chicken and veggies to release their juices, creating a rich broth. Here’s how to do it:
- Place the chicken at the bottom of the crockpot to absorb flavors from the broth and veggies.
- Add your veggies next; they’ll soften and mix with the chicken juices.
- Mix the seasonings well before adding them in to ensure even flavor distribution.
For extra depth, consider sautéing your onions and garlic in a pan before adding them to the crockpot. It makes a huge difference!
How to Make Crockpot Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (preferably low sodium)
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 8 oz egg noodles or wide noodles
- 2 tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time. Then, it cooks on LOW for 6-7 hours or on HIGH for 3-4 hours in the crockpot. All you have to do is wait while your house fills with fantastic aromas!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts or thighs at the bottom of your crockpot. This creates a base for the soup that soaks in all those yummy flavors from the broth.
2. Add the Vegetables:
Next, add in the sliced carrots, celery, diced onion, and minced garlic. These veggies will add color and texture, making your soup hearty.
3. Season the Soup:
Sprinkle the dried parsley, thyme, rosemary, salt, and black pepper over the veggies and chicken. Drizzle the olive oil or add butter on top for an extra rich flavor.
4. Let it Cook:
Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the vegetables are tender!
5. Shred the Chicken:
Once cooked, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. This adds deliciousness to every spoonful!
6. Add the Noodles:
Now it’s time for the noodles! Stir in the egg noodles and cook on HIGH for another 15-20 minutes until the noodles are tender. Make sure to stir occasionally to keep them from sticking together.
7. Final Touches:
Give your soup a taste and adjust the seasonings if needed. More salt or pepper? Go for it! You want it to be just right.
8. Serve and Enjoy:
Ladle the comforting soup into bowls and garnish with fresh chopped parsley for a pop of color. Serve warm, and if you’re feeling fancy, enjoy it with some crusty bread on the side!
Enjoy your hearty and comforting Crockpot Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it on HIGH for at least 4-5 hours instead of the usual times, as it takes longer for frozen chicken to cook through. Always ensure the internal temperature reaches 165°F (75°C) for safety.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup ahead, but it’s best to add the noodles just before serving to prevent them from getting too mushy. If you plan to store leftovers, keep the soup and noodles separate for the best texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to retain moisture if needed.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, feel free to use other types like whole wheat spaghetti or gluten-free noodles. Just adjust the cooking time according to the instructions on the noodle package for best results!
