This warm and comforting Crockpot Chicken Noodle Soup is just what you need for a cozy night in. Tender chicken, hearty noodles, and yummy vegetables simmer together to make a delightful dish.
I love that I can throw everything in the Crockpot and relax while it cooks. It’s like a warm hug in a bowl! Plus, leftovers are even better the next day!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for their flavor and moisture. If you’re looking for a leaner option, chicken breasts work just fine. You could also use rotisserie chicken for extra convenience!
Chicken Broth: Low sodium chicken broth is my go-to to control saltiness. If you’re low on broth, feel free to mix some water with bouillon cubes or a paste for a quick substitute.
Vegetables: Carrots and celery are classic for this soup, but don’t worry if you have extra veggies. Green beans or peas add nice color and taste. You could even toss in spinach at the end for more nutrition!
Noodles: Egg noodles are traditional, but if you need a gluten-free option, look for gluten-free pasta varieties. Just remember, cooking times might change a bit.
How Do I Get the Chicken to Shred Perfectly?
The key to shredding chicken easily is cooking it until it’s tender enough to fall apart. Here’s my process to make it effortless:
- Start by placing your chicken at the bottom of the crockpot with enough liquid to keep it moist.
- After cooking, let the chicken rest for a few minutes before shredding it. This helps keep it juicy.
- Use two forks to shred the chicken apart. Pull it apart in the opposite direction of the meat grain to make it easier.
Following these tips will help ensure you have perfectly shredded chicken for your soup every time!
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 (low sodium preferred)
- 3 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley (plus additional fresh parsley for garnish)
- 1/2 tsp dried rosemary (optional)
- 1 bay leaf
- Salt and pepper to taste
- 6 oz egg noodles or wide egg noodles
- 2 tbsp olive oil or butter (optional, for sautéing)
How Much Time Will You Need?
This comforting soup will take about 15 minutes to prep and then you’ll let the crockpot do the work! Depending on your settings, it will need 6-7 hours on low or 3-4 hours on high. Plus, you’ll want about 15-20 minutes to cook the noodles afterwards. So total, you’re looking at about 7-8 hours if cooking on low, which includes hands-off time!
Step-by-Step Instructions:
1. Preparing the Base:
Start by placing your chicken breasts or thighs at the bottom of the crockpot. This helps ensure the chicken stays juicy while cooking.
2. Adding the Vegetables:
Next, add the sliced carrots, celery, diced onion, and minced garlic right on top of the chicken. It’s going to smell amazing!
3. Pouring in the Broth:
Now, pour in the chicken broth and sprinkle in the dried thyme, dried parsley, optional rosemary, bay leaf, and some salt and pepper. Give it a little stir to mix everything together.
4. Slow Cooking:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is fully cooked and the vegetables are tender.
5. Shredding the Chicken:
After the soup is cooked, carefully take the chicken out of the crockpot and shred it using two forks. It should fall apart easily. This is when the delicious flavor blends beautifully into the soup!
6. Final Touches:
Return the shredded chicken to the crockpot. Now add the egg noodles and stir everything. Cook uncovered on high for an additional 15-20 minutes, or until the noodles are tender. If you’d prefer, you can also cook the noodles separately and add them in just before serving.
7. Seasoning and Serving:
Once the noodles are done, carefully remove the bay leaf and taste the soup. Adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley. It’s time to enjoy!
8. Enjoy with Bread:
This soup pairs beautifully with crusty bread, so don’t forget to grab a slice for dipping!
This recipe yields a comforting, hearty chicken noodle soup that’s packed with flavor, fresh veggies, and tender noodles, all made easily in your slow cooker. Enjoy every cozy bowl!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breast or thighs! Just make sure to add an extra hour to the cooking time on low or about 30 minutes on high. Ensure it’s cooked through before shredding.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base and refrigerate it for up to 2 days before adding the noodles. Just be sure to cook the noodles fresh when you’re ready to serve for the best texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the soup on the stove or in the microwave. If the noodles have absorbed too much broth, consider adding a splash of water or broth when reheating.
Can I Customize the Vegetables?
Definitely! Feel free to add other vegetables like peas, corn, or green beans. You can toss them in during the last hour of cooking to keep them tender and vibrant!
