Crockpot Chicken Noodle Soup Recipe: A Warm and Comforting Meal
Crockpot chicken noodle soup is one of those meals that’s simple yet deeply comforting. With just a few ingredients and minimal effort, you can have a warm, flavorful meal that’s perfect for any occasion. Whether you’re feeding your family on a busy weeknight or enjoying a bowl by yourself on a cold day, this soup is sure to become a favorite!
Why You Will Love This Recipe
- Easy and Convenient: The beauty of this recipe is that it’s made in the slow cooker, which means you can set it and forget it. Simply add your ingredients to the Crockpot in the morning, and by dinnertime, you’ll have a delicious and comforting meal ready to serve without spending all day in the kitchen.
- Wholesome and Nutritious: This chicken noodle soup is packed with wholesome ingredients like lean chicken, carrots, celery, and onions. It’s a great source of protein and vitamins, making it both nourishing and satisfying. It’s the perfect dish to enjoy when you need a quick, healthy meal.
- Comforting and Delicious: There’s nothing quite like the combination of tender chicken, fresh vegetables, and savory broth. The slow cooking process allows the flavors to develop fully, creating a rich and flavorful soup that’s incredibly satisfying. Whether you enjoy it as a light meal or pair it with a sandwich, it’s a dish that never fails to hit the spot.
- Customizable: This soup is easily adaptable to suit your taste preferences or dietary needs. You can switch up the vegetables, use different types of noodles, or even add extra seasonings for a unique twist. It’s a recipe that can be tailored to suit any palate.
- Perfect for Meal Prep: Crockpot chicken noodle soup is a great dish to make ahead of time and enjoy for several days. It stores well in the fridge for up to four days, and you can easily reheat individual portions for a quick and satisfying lunch or dinner.
Ingredients
To make this Crockpot chicken noodle soup, you’ll need the following ingredients:
- 2 boneless, skinless chicken breasts (or thighs for more flavor)
- 4 cups chicken broth (low-sodium preferred)
- 2 cups water
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 cups egg noodles (or your preferred type of noodle)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Step-by-Step Instructions
- Prepare the Ingredients: Start by adding the chicken breasts to the bottom of the slow cooker. No need to pre-cook the chicken—it will cook perfectly in the slow cooker.
- Add the Vegetables: To the slow cooker, add the sliced carrots, chopped celery, diced onion, and minced garlic. These vegetables will add great flavor and texture to the soup.
- Pour in the Broth: Add the chicken broth and water to the slow cooker, ensuring that the chicken and vegetables are covered by the liquid. This will create the base of the soup.
- Season the Soup: Sprinkle in the dried thyme, rosemary, and add a bay leaf. These herbs and spices will infuse the soup with their aromatic flavors as it cooks. Season with salt and pepper to taste.
- Cook on Low: Cover the slow cooker and cook the soup on low for 6-7 hours or on high for 3-4 hours. The chicken will become tender and easy to shred, and the vegetables will soften and absorb all the wonderful flavors.
- Shred the Chicken: After cooking, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup, stirring it in to combine with the vegetables and broth.
- Add the Noodles: Add the egg noodles to the slow cooker and stir them into the soup. Continue to cook on low for an additional 30 minutes, or until the noodles are tender. Be sure not to overcook the noodles, as they can become mushy.
- Taste and Adjust: Once the noodles are cooked, taste the soup and adjust the seasoning if needed. You may want to add a little more salt, pepper, or herbs, depending on your preferences.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve with a side of crusty bread or crackers for a comforting meal.
Variations
- Add More Vegetables: For extra nutrition, feel free to add more vegetables like peas, corn, or green beans to the soup. These will blend seamlessly with the other ingredients and enhance the flavor.
- Use Rotisserie Chicken: If you’re in a time crunch, you can use pre-cooked rotisserie chicken instead of cooking fresh chicken breasts. Simply shred the rotisserie chicken and add it to the slow cooker towards the end of cooking, just before you add the noodles.
- Spicy Chicken Noodle Soup: For a little heat, you can add a pinch of red pepper flakes or a dash of hot sauce. This adds a subtle kick to the soup that pairs perfectly with the savory flavors.
- Gluten-Free Option: If you’re following a gluten-free diet, you can use gluten-free noodles instead of traditional egg noodles. Many types of gluten-free noodles work well in slow cooker soups.
FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken breasts for this recipe. The slow cooker will cook the chicken perfectly, but you may need to extend the cooking time by 30-60 minutes.
- Can I freeze this soup? Yes, this soup freezes very well. After it’s fully cooked, allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.
- Can I use other types of noodles? Absolutely! You can use any type of noodle you prefer, such as egg noodles, elbow macaroni, or even rice. Just be sure to add them at the end of the cooking process to avoid overcooking.
- Can I make this soup ahead of time? Yes, you can prepare the soup ahead of time. Simply follow the recipe up to the point of adding the noodles, and store the soup in the fridge for up to 3 days. When you’re ready to serve, reheat and add the noodles.
How to Serve
This Crockpot chicken noodle soup is a hearty, filling meal that can stand alone, but it’s also perfect for pairing with a variety of sides. Here are a few serving suggestions:
- With Crusty Bread: Serve the soup with warm, crusty bread or rolls for dipping. A slice of buttered toast can also be a great accompaniment.
- With a Side Salad: For a light and refreshing balance, serve the soup with a simple side salad, like a Caesar or mixed greens salad.
- As a Lunch Option: This soup makes for an excellent lunch option. Pair it with a sandwich or a small side of chips for a quick and satisfying meal.
Ingredients
- 2 boneless skinless chicken breasts (or thighs for extra flavor)
- 4 cups chicken broth low-sodium preferred
- 2 cups water
- 2 medium carrots sliced
- 2 celery stalks chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 cups egg noodles or your preferred type of noodle
- Salt and pepper to taste
- Fresh parsley or thyme for garnish optional
Instructions
- Add Chicken to the Crockpot: Place the chicken breasts at the bottom of the slow cooker.
- Add Vegetables: Add the sliced carrots, chopped celery, diced onion, and minced garlic to the Crockpot with the chicken.
- Pour in Broth and Water: Pour in the chicken broth and water until the ingredients are covered. Stir to combine.
- Season the Soup: Add the dried thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
- Cook the Soup: Cover the Crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Add Noodles: Stir in the egg noodles and cook on low for an additional 30 minutes, or until the noodles are tender.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley or thyme if desired, and serve hot. Enjoy!
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