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This crockpot chicken noodle soup is the ultimate comfort food, perfect for chilly evenings or when you’re feeling under the weather. Packed with tender chicken, hearty vegetables, and flavorful egg noodles, this soup is both wholesome and incredibly easy to make.
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 30 minutes
Servings: 6 servings
Why You’ll Love Making It
- Hands-Off Cooking: With the crockpot, you can set it and forget it, freeing up your time for other tasks.
- Nutritious and Delicious: Loaded with lean protein, hearty veggies, and comforting noodles, this soup is as healthy as it is satisfying.
- Perfect for Meal Prep: This soup stores well, making it an excellent option for leftovers or meal planning.
- Customizable: Easily adjust the ingredients to suit your taste or dietary needs.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts: Use fresh or thawed chicken for the best texture.
- 1 large yellow onion, diced: Adds a sweet and savory base flavor to the soup.
- 3 large carrots, peeled and sliced into coins: Carrots add a touch of natural sweetness and a pop of color.
- 2 ribs celery, sliced: Provides a subtle earthy flavor and crunch.
- 3 cloves garlic, minced (more to taste): Enhances the soup with a rich, aromatic depth.
- ½ teaspoon dried thyme leaves: A classic herb that pairs perfectly with chicken.
- ½ teaspoon dried rosemary: Adds a warm, earthy flavor.
- ½ teaspoon kosher salt: Balances the flavors; adjust to taste.
- ¼ teaspoon black pepper: For a subtle kick.
- 1 bay leaf (optional): Adds a subtle herbal note.
- 2 teaspoons chicken bouillon (optional): Intensifies the chicken flavor. “Better Than Bouillon” is a great option.
- 8 to 9 cups reduced sodium chicken broth: Keeps the soup flavorful but not overly salty.
- 8 ounces egg noodles (wide or extra wide): Cook separately to maintain their texture.
- Chopped fresh parsley: Adds a bright, fresh finishing touch.
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Instructions
- Prepare the Slow Cooker:
Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. This ensures even cooking and makes shredding easier later. - Layer the Vegetables and Seasonings:
Add the diced onion, sliced carrots, celery, minced garlic, dried thyme, rosemary, salt, pepper, and bay leaf (if using) on top of the chicken. - Add the Liquid:
Dollop the chicken bouillon over the ingredients, then pour in the chicken broth. Gently stir everything to combine, ensuring the vegetables and chicken are submerged. - Cook the Soup:
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken will become tender and easy to shred. - Shred the Chicken:
Remove the cooked chicken breasts to a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaf, then return the shredded chicken to the slow cooker. - Cook the Egg Noodles:
Prepare the noodles separately according to the package instructions until al dente. This prevents them from becoming overly soft in the soup. - Combine and Serve:
Add the cooked noodles to the slow cooker. Stir and let the soup cook on LOW for 5 more minutes to meld the flavors. Taste and adjust seasoning if needed. - Garnish and Enjoy:
Serve hot, garnished with fresh parsley and an extra sprinkle of black pepper for a beautiful and flavorful finish.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are slightly more flavorful and will add a richer taste to the soup. Use the same quantity and cooking time as listed in the recipe.
Can I freeze leftovers?
Yes! For best results, freeze the soup without the noodles, as they can become mushy when reheated. Simply cook fresh noodles when you’re ready to serve.
