Crockpot Chicken Noodle Soup is comfort in a bowl. This simple meal loaded with tender chicken, vegetables, and egg noodles is perfect for a cozy weeknight dinner.
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Pin RecipeIf you’ve been around for a while, you know I love a good crockpot meal, especially during the week. From chilis and casseroles to soups and sides, the nifty kitchen device makes it easy to set up a hearty meal without cutting corners. This Crockpot Chicken Noodle Soup is one of my go-to make when it comes to the Crockpot.
Cooking this Chicken Noodle Soup in the slow cooker gives the soup such a rich flavor. The soup cooks for several hours in the crockpot, allowing the chicken and vegetables to create a rich and robust broth. While it takes a few hours for the soup to finish, it only takes about 15 minutes to prep the dish, keeping it all quick and easy.
Why You’ll Love This Recipe
- Bold Flavors: The chicken broth swims with chicken and vegetables to create a rich broth teeming with flavors.
- Ease: Cooking the soup in the Crockpot makes this soup very simple to make.
- Comforting and Cozy: This soup is great for a weeknight meal, regardless of whether you are sick or not. It’s soothing and great for a chilly night.
Chicken Noodle Soup Recipe Ingredients:
- Chicken breasts or thighs – Use boneless and skinless cuts.
- Chicken broth – I recommend using a low-sodium preferred brand.
- Carrots – Peel, slice, and chop the carrots into small pieces.
- Celery – I recommend peeling the celery stalks.
- Onion – Dice the onions into small pieces.
- Garlic cloves
- Dried thyme
- Dried parsley
- Dried rosemary
- Bay leaf – Make sure to remove the bay leaf before serving.
- Salt and pepper
- Wide egg noodles
- Fresh parsley – This is optional but makes for a great garnish.
Directions To Make Crockpot Chicken Noodle Soup
Step 1. Prepare the ingredients and set up your Crockpot.
Step 2. Add the chicken breast, broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, and bay leaf to the Crockpot. Season the ingredients with salt and pepper.
Step 3. Cover the crockpot with the lid and cook the soup on low for 6-8 hours or high for 3-4 hours. The soup will be done when the chicken is cooked through and a knife can easily go through the vegetables.
Step 4. When the chicken is tender, remove it from the Crockpot and shred it using two forks. Return the shredded chicken back to the Crockpot.
Step 5. Add in the egg noodles to the soup and cook on high for 20-30 minutes, until the noodles are fully cooked.
Step 6. Remove the bay leaf and garnish with parsley if desired.
Variations
- Make the soup gluten-free. Use gluten-free noodles or swap out rice for the noodles.
- Turn the soup vegetarian. Skip the chicken and use vegetable broth to make the soup. For more protein, add in chickpeas or tofu.
- Make the soup low-carb. If you want something lighter than noodles, switch them out for zucchini noodles or cauliflower rice.
Tips for Success
- For more tender chicken, cook the chicken in the broth on low. It will take longer to cook, but the meat will basically fall apart in a great way.
- Give the soup a good stir in the Crockpot every once in a while. This will remove any chance that the ingredients will stick to the sides and burn.
Serving Suggestions
This hearty Crockpot Chicken noodle soup is a hearty meal in itself. I love to eat the soup with a fluffy roll to sop up any extra broth in the bowl. The soup is also great for pairing with a light salad or soup. Here are some of the best pairings.
Storage + Reheating
- To Store: Store any extra chicken noodle soup in an airtight container in the refrigerator for 3 days.
- To Reheat: To reheat the soup, warm it up on the stovetop or in the microwave in increments.
- To Freeze: To freeze the soup, let it cool and store it in freezer bags or an airtight container. When ready to eat, let the soup thaw overnight. Keep in mind that liquid expands, so leave some room for the soup in the container you are storing it in.
Crockpot Chicken Noodle Soup Recipe
Equipment
- crockpot
- measuring spoons
- Wooden spoon
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 8 cups chicken broth (low sodium preferred)
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 bay leaf
- salt and pepper to taste
- 2 cups wide egg noodles
- fresh parsley, chopped (optional, for garnish)
Instructions
- Add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, and bay leaf to the crockpot. Season with salt and pepper.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Stir in the egg noodles and cook on HIGH for an additional 20-30 minutes, or until the noodles are tender.
- Remove the bay leaf, garnish with fresh parsley if desired, and serve hot.
Video
Notes
Share With Us!
I hope you enjoy this delicious Crockpot Chicken Noodle Soup! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
