Hey there! I can’t tell you how excited I am to share my favorite Crockpot Chicken Noodle Soup recipe with you! This hearty soup is perfect for those cozy nights in when you just want something warm and comforting. It’s a dish that my family loves, and I often whip it up on Sundays to have leftovers for the week. Plus, there’s something magical about the smell of this soup simmering all day—it wraps your home in a warm hug!
What I adore about this recipe is how simple it is! You toss everything into your crockpot, set it, and let it do all the work while you go about your day. The chicken turns tender and juicy, and the noodles soak up all that tasty broth, making each bite a delight. It’s not only a crowd-pleaser, but it’s also a great way to sneak in some veggies. Trust me, this one is going to become a staple in your kitchen. If you’re in the mood for something else comforting, you might also love my easy homemade cornbread to go along with it! Enjoy!
Why You’ll Love This Crockpot Chicken Noodle Soup
- Rich, comforting flavor that’s perfect for chilly days
- Simple, wholesome ingredients you probably already have
- Minimal hands-on prep time—just dump and go!
- Chicken becomes incredibly tender and shreds easily
- Egg noodles cook right in the pot for ultimate convenience
- Customizable with your favorite veggies like peas or corn
- Easy to make ahead and reheat for quick meals
This soup not only fills your kitchen with a delightful aroma but also transforms into a delightful warm hug in a bowl, making it perfect for sharing with loved ones.
How to Make Crockpot Chicken Noodle Soup
This cozy Crockpot Chicken Noodle Soup is the ultimate comfort food! It takes just a few minutes to prep and then simmers all day, filling your home with heartwarming aromas. Perfect for chilly nights or whenever you need a little pick-me-up!
What You’ll Need:
- Boneless, skinless chicken breasts – 1.5 lbs. I like to use organic chicken because it tends to be more flavorful and juicy.
- Chicken broth – 6 cups. Swanson’s chicken broth is my go-to for its rich flavor that really enhances the soup.
- Carrots – 1 cup, sliced. Fresh carrots bring a lovely sweetness!
- Celery – 1 cup, sliced. Adds a nice crunch and flavor.
- Onion – 1 chopped. Yellow onions work great for this dish.
- Garlic – 3 cloves, minced, because garlic makes everything better!
- Dried thyme – 1 teaspoon for that subtle herbaceous note.
- Dried parsley – 1 teaspoon to brighten up the flavor.
- Bay leaf – 1 for a hint of depth in flavor.
- Salt and pepper – to taste, always adjust these at the end to suit your palate.
- Egg noodles – 8 oz. I prefer extra-wide egg noodles for a heartier bite!
- Olive oil – 2 tablespoons. I love using California Olive Ranch for its quality and flavor.
- Fresh parsley – chopped, for garnish. It adds a nice pop of color and freshness to each bowl!
The Directions:
- In the crockpot, add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, olive oil, salt, and pepper. It’s like a big, warm hug!
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is wonderfully tender.
- Once the chicken is cooked, take it out and shred it gently using two forks. It should fall apart beautifully!
- Return the shredded chicken to the pot. Stir it up, and then add the egg noodles.
- Cover the crockpot and cook on high for an additional 20-30 minutes, until the noodles are tender but still have a bit of bite.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Don’t forget to remove the bay leaf!
- Serve hot, garnished with fresh parsley. Enjoy this warm bowl of goodness with your favorite bread!
Feel free to experiment with extra veggies like peas or corn! This soup is super flexible, so make it your own. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen boneless, skinless chicken breasts in this recipe—just add about 30 minutes to the cooking time if you’re using the high setting. Make sure to check that the chicken is cooked through to an internal temperature of 165°F before shredding!
How Can I Make This Soup Healthier?
For a healthier twist, you can use low-sodium chicken broth and add more vegetables like spinach or kale. You can also reduce the amount of egg noodles or replace them with whole grain or gluten-free noodles to suit your dietary needs.
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made a day in advance and stored in the refrigerator. Just let it cool completely before transferring it to an airtight container. When you’re ready to eat, simply reheat on the stove or in the microwave. The noodles might absorb some broth, so you may want to add a splash of water or extra broth during reheating.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container and refrigerate for up to 3 days. If you wish to freeze it, avoid adding the noodles until you reheat the soup, as they can become mushy. Frozen soup can last for up to 3 months; just thaw it overnight in the fridge before reheating!
PrintCrockpot Chicken Noodle Soup
This comforting Crockpot Chicken Noodle Soup is perfect for cozy days and easy to prepare with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low (or 3-4 hours on high)
- Total Time: 34 minute
- Yield: Serves 6-8
- Category: Chicken Recipes
- Method: Slow Cooking
- Cuisine: American
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 6 cups chicken broth
– 1 cup carrots, sliced
– 1 cup celery, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried parsley
– 1 bay leaf
– Salt and pepper to taste
– 8 oz egg noodles
– 2 tbsp olive oil
– Fresh parsley, chopped (for garnish)
Instructions
1. In the crockpot, add the chicken breasts along with chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, olive oil, salt, and pepper.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
3. Once the chicken is done, remove it from the crockpot and shred it using two forks. Return shredded chicken to the pot.
4. Stir in the egg noodles and cover. Cook on high for an additional 20-30 minutes or until the noodles are cooked al dente.
5. Adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
6. Serve hot, garnished with fresh parsley.
Notes
– You can customize the vegetables by adding peas or corn if desired.
– For a heartier soup, consider adding more noodles or vegetables.
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