Homemade Crockpot Chicken Noodle Soup Recipe

When it comes to comfort food, nothing quite beats a bowl of homemade chicken noodle soup. Made in a slow cooker, this Homemade Crockpot Chicken Noodle Soup is a fuss-free, delicious recipe that is perfect for busy weeknights, cozy weekends, or when you’re feeling under the weather. With tender chicken, fresh vegetables, and flavorful broth, this soup brings warmth and comfort with every spoonful. Whether you’re cooking for yourself, your family, or a gathering of friends, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

This Crockpot Chicken Noodle Soup is an excellent choice for so many reasons! It’s incredibly easy to prepare with minimal effort, making it ideal for even the busiest of schedules. You’ll love how the slow cooker does all the work, melding the flavors together for a soup that tastes like it simmered all day on the stove. Plus, it’s packed with nutrients, comforting ingredients, and is perfect for meal prep or feeding a crowd.

Ingredients Overview

For this recipe, you will need simple and fresh ingredients that you probably already have in your pantry and fridge:

• Chicken: 1 to 1 1/2 lbs. boneless, skinless chicken breasts provide lean protein and become tender when slow-cooked.
• Vegetables: A mix of diced yellow onion, sliced carrots, celery, and minced garlic add flavor, texture, and essential nutrients.
• Herbs and Spices: Dried thyme, rosemary, kosher salt, black pepper, and an optional bay leaf infuse the soup with aromatic flavors.
• Broth: Chicken broth forms the base of the soup, and using a reduced-sodium version allows you to control the saltiness.
• Better than Bouillon Base: This concentrated chicken flavor enhancer deepens the taste of the broth.
• Egg Noodles: 8 oz. of wide or extra-wide egg noodles add a hearty element to the soup.
• Fresh Parsley: Minced parsley for garnish adds a pop of color and fresh flavor.

Ingredient Substitutions

If you’re looking to modify this recipe for dietary preferences or based on what you have on hand, here are some options:

• Vegetarian Version: Substitute the chicken with cubed tofu or canned chickpeas and use vegetable broth instead of chicken broth.
• Gluten-Free Option: Use gluten-free noodles or rice noodles for a similar texture.
• Low-Carb Alternative: Replace the egg noodles with spiralized zucchini or cauliflower rice to keep it low-carb.

this RECIPE

Kitchen Equipment Needed

To make this soup, you’ll need the following kitchen tools:

• 6-quart or larger slow cooker: To cook the soup.
• Cutting board and knife: For prepping vegetables and chicken.
• Measuring spoons and cups: For accurate measurement of ingredients.
• Large mixing bowl: For shredding chicken.
• Soup ladle: For serving.

Step-by-Step Preparation Guide

1. Prepare the Ingredients: Start by trimming any excess fat from the chicken breasts. Dice the onion, slice the carrots and celery, and mince the garlic.
2. Layer the Ingredients: Place the chicken breasts at the bottom of your slow cooker. Top with the chopped onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf if using.
3. Add the Broth and Bouillon: Dollop the better than bouillon chicken base over the top of the ingredients. Pour in the chicken broth and gently stir to combine everything.
4. Cook the Soup: Cover and cook on the LOW setting for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and tender.
5. Shred the Chicken: Remove the chicken breasts from the slow cooker and place them in a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaf if you used one, then return the shredded chicken back to the slow cooker.
6. Cook the Noodles: Add the egg noodles to the slow cooker, stir, then cover and cook on LOW for an additional 10-15 minutes or until the noodles are tender.
7. Season to Taste: Taste the soup and add more salt and pepper if needed. Stir well to combine.
8. Serve: Ladle the soup into bowls and garnish with minced fresh parsley and a sprinkle of black pepper.

Tips for Perfect Chicken Noodle Soup

• Avoid Overcooking the Noodles: Add the noodles toward the end of the cooking time to prevent them from becoming mushy.
• Use Fresh Herbs: If available, use fresh thyme and rosemary for an even more aromatic flavor.
• Enhance the Flavor: Consider adding a squeeze of lemon juice or a dash of hot sauce before serving for an extra kick.

Serving Suggestions

Serve your homemade crockpot chicken noodle soup with crusty bread, a side salad, or a light sandwich for a complete meal. To elevate the presentation, add a few sprigs of fresh herbs like thyme or rosemary on top and serve in deep, rustic bowls.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat until hot, or microwave individual portions. If the noodles have absorbed too much broth, add a little more chicken broth to the soup before reheating. For longer storage, freeze the soup (without the noodles) in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the refrigerator, reheat, and add freshly cooked noodles.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work great in this recipe and will add a richer flavor due to their higher fat content.

2. Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like potatoes, spinach, peas, or corn to enhance the soup’s flavor and texture.

3. Can I make this soup on the stovetop?
Yes, you can. Simply simmer the ingredients in a large pot over medium heat for about 45 minutes to 1 hour, then add the noodles and cook until tender.

Conclusion

There you have it – a delicious and easy Homemade Crockpot Chicken Noodle Soup that’s perfect for any occasion! Try this recipe and enjoy a bowl of comfort. If you loved this recipe, don’t forget to share it with your friends and family, and subscribe to our blog for more comforting and easy recipes!

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