Looking for the ultimate comfort food? This Crockpot Chicken Noodle Soup recipe is your answer! It’s incredibly simple to make, packed with flavor, and requires minimal effort, making it perfect for busy weeknights or a cozy weekend meal.
Forget canned soup; this homemade version is healthier, more delicious, and bursting with fresh ingredients. It’s a soup recipe designed for ease and maximum flavour – exactly what you want in a home-cooked meal.
What is Crockpot Chicken Noodle Soup?
Crockpot Chicken Noodle Soup is a classic comfort food dish reimagined for ultimate convenience. Instead of simmering on the stovetop, this recipe leverages the slow, gentle cooking power of a crockpot to create a richly flavored and incredibly tender soup. It features chicken breast or thighs, slowly cooked with vegetables like carrots, celery, and onions in a flavorful broth. Egg noodles are added towards the end to ensure they don’t become mushy.
This slow cooking process allows the flavours to meld together beautifully, resulting in a deeply satisfying and hearty soup. It’s the perfect dish for those days when you want something warm and comforting without spending hours in the kitchen. Ready to ditch the canned stuff and experience the real deal? Give this easy Crockpot Chicken Noodle Soup recipe a try!
Key Ingredients for Crockpot Chicken Noodle Soup:
- Chicken: 1.5-2 lbs boneless, skinless chicken breasts or thighs. Thighs will yield a richer flavour, but breasts are leaner.
- Chicken Broth: 8 cups low-sodium chicken broth. Using low-sodium allows you to control the saltiness of the final dish.
- Carrots: 2 cups, peeled and chopped. Aim for roughly ½ inch thick pieces.
- Celery: 2 cups, chopped. Similar size to the carrots.
- Onion: 1 large, chopped. Yellow or white onion works best.
- Garlic: 2 cloves, minced. Fresh garlic provides the best flavour.
- Egg Noodles: 12 oz package of wide egg noodles. Add these in the last 30 minutes to prevent them from becoming too soft.
- Bay Leaf: 1 bay leaf. Adds subtle depth of flavour; remember to remove it before serving.
- Dried Thyme: 1 teaspoon.
- Dried Rosemary: ½ teaspoon.
- Salt: To taste. Start with 1 teaspoon and adjust as needed.
- Black Pepper: To taste. Freshly cracked black pepper is recommended.
- Fresh Parsley: Chopped, for garnish (optional).
- Olive Oil 1 tablespoon (for optional saute of vegetables)
How to Make Crockpot Chicken Noodle Soup:
This Crockpot Chicken Noodle Soup is unbelievably easy! Simply toss your ingredients into the slow cooker, set it, and forget it until dinnertime. The secret is in the long, slow cooking, which infuses the chicken and vegetables with a depth of flavour you can’t achieve on the stovetop. Preparation time is minimal – about 15 minutes!
Then, you let the crockpot do all the work while you relax. Get ready for a warm, comforting, and incredibly delicious meal with minimal effort.
● Step-by-Step Instructions:
Optional Sauté (Enhances Flavor): Heat olive oil in a skillet over medium heat. Add chopped onions, carrots and celery and saute for 5-7 minutes until onions become translucent and vegetables are softened slightly.
Combine Ingredients in Crockpot: Place the chicken breasts (or thighs) in the bottom of the crockpot. Pour the chicken broth over the chicken. Add the sautéed vegetables (or raw chopped vegetables) from the skillet to the crockpot.
Add Seasonings: Add minced garlic, bay leaf, dried thyme, dried rosemary, salt, and pepper to the crockpot.
Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork.
Shred Chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
Add Noodles: Increase the heat to high, and add the egg noodles to the crockpot. Cook for about 20-30 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking together. Monitor closely to prevent overcooking the noodles.
Remove Bay Leaf: Before serving, remove the bay leaf from the soup.
Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired. Serve hot and enjoy!
Why You’ll Love This Crockpot Chicken Noodle Soup:
This Crockpot Chicken Noodle Soup offers everything you want in a comforting meal. The main highlight is the deep, rich flavour achieved through slow cooking, allowing the chicken and vegetables to meld beautifully in the broth. Making it at home saves you money compared to buying canned or pre-made soup, plus you control the ingredients for a healthier option.
Finally, the addition of fresh herbs like thyme and rosemary takes it to the next level, creating a truly aromatic and satisfying soup. If you’re looking for a quicker option, you might try a stovetop chicken noodle soup, but this crockpot version offers unparalleled flavour depth. Ready to experience the ultimate comfort food? Try making this Crockpot Chicken Noodle Soup at home!
What to Serve Crockpot Chicken Noodle Soup With:
- Crusty Bread: A slice of crusty bread or a baguette is perfect for dipping into the broth.
- Grilled Cheese Sandwich: A classic pairing! The warm, melty cheese complements the soup perfectly.
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the soup.
- Crackers: Serve with your favorite crackers for added texture and flavour.
- Garlic Bread: Another flavorful option for dipping and soaking up the delicious broth.
Top Tips for Perfecting Crockpot Chicken Noodle Soup:
- Don’t Overcook the Noodles: Add the noodles only during the last 20-30 minutes of cooking to prevent them from becoming mushy.
- Use Bone-In, Skin-On Chicken: While boneless, skinless chicken is convenient, using bone-in, skin-on chicken (and removing the skin before serving) will result in a richer, more flavourful broth.
- Sauté the Vegetables: Sautéing the onions, carrots, and celery before adding them to the crockpot will enhance their flavour and sweetness.
- Adjust the Broth: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) during the last 30 minutes of cooking.
- Freeze for Later: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Leave some headroom as liquids expand when frozen. Thaw overnight in the refrigerator before reheating.
- Vegetarian Option Substitute the chicken for two cans of drained and rinsed chickpeas, add about an hour before serving.
5 Facts about Crockpot Chicken Noodle Soup:
- Chicken noodle soup is often considered a remedy for the common cold.
- The dish is thought to have originated in the Jewish-American community.
- The earliest known recipe for chicken noodle soup appeared in a cookbook in the late 19th century.
- Different cultures have their own variations of chicken noodle soup, with unique ingredients and spices.
- The simplicity of the recipe makes it adaptable to different tastes and dietary preferences.
Storing and Reheating Tips:
Storing: Allow the Crockpot Chicken Noodle Soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup in a saucepan over medium heat until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring occasionally.
Freezing: For longer storage, freeze the soup in freezer-safe containers or bags for up to 2-3 months. When freezing, consider freezing the soup without the added noodles, and then cook them separately when reheating for best results.
Final Thoughts:
This Crockpot Chicken Noodle Soup recipe is a comforting and convenient way to enjoy a classic dish. With minimal effort and simple ingredients, you can create a flavourful and satisfying meal that the whole family will love. So, gather your ingredients, fire up your crockpot, and get ready to savour the taste of homemade goodness!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Crockpot Chicken Noodle Soup FAQs:
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken breasts or thighs. However, you may need to increase the cooking time by about 1-2 hours. Ensure the chicken is fully cooked before shredding.
Q: Can I use different vegetables?
A: Absolutely! Feel free to add other vegetables such as peas, green beans, or potatoes. Just be mindful of the cooking times, as some vegetables may cook faster than others.
Q: Can I use different types of noodles?
A: Yes, you can substitute egg noodles with other types of pasta such as rotini, penne, or ditalini. Adjust the cooking time accordingly, as different types of pasta may require different cooking times.
Q: My soup is too thick. What should I do?
A: If your soup is too thick, simply add more chicken broth until it reaches your desired consistency.
Q: My soup is too watery. What can I do?
A: If your soup is too watery, you can either let it simmer uncovered for a while to allow some of the liquid to evaporate, or you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) during the last 30 minutes of cooking.
Q: Can I add cream to make a creamier soup?
A: Yes, you can add a splash of heavy cream or half-and-half during the last 15 minutes of cooking for a creamier texture. Don’t add it too early, as it may curdle during the long cooking process.