Hey y’all! When the weather turns chilly, there’s nothing quite like a warm bowl of Crockpot Chicken Noodle Soup to bring comfort and joy to your table. It’s a heartwarming dish that fills your kitchen with savory aromas and your belly with contentment. Whether you’re cozying up on a cold evening or need a quick meal for a busy weeknight, this soup is a winner. Let’s get cooking!
Why You’ll Love This Crockpot Chicken Noodle Soup
- Effortless Cooking: Just set it and forget it in your crockpot.
- Healthy Ingredients: Packed with fresh vegetables and lean protein.
- Family-Friendly: A hit with both kids and adults alike.
- Perfect for Meal Prep: Makes a generous batch for easy leftovers.
- Hearty and Satisfying: A complete meal in a bowl.
Ingredients List
- 1 pound boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Directions
Prepare the Base
Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, and rosemary into the crockpot. Season with salt and pepper.
Cook the Soup
Cover and cook on low for 6-8 hours or until the chicken is tender and cooked through.
Add the Noodles
Remove the chicken breasts, shred them with two forks, and return them to the crockpot. Add the egg noodles and cook on high for an additional 15-20 minutes until the noodles are tender.
Finish and Serve
Stir in the fresh parsley, adjust seasoning to taste, and serve hot.
Notes
- For a more robust flavor, try using homemade chicken broth. Learn how to make it here.
- Consider using whole wheat noodles for a healthier twist.
- Leftover cooked chicken can be utilized in this recipe to save time.
Variations
- Creamy Version: Stir in 1 cup of cream at the end for a richer flavor.
- Spicy Kick: Add a dash of cayenne pepper or red pepper flakes for heat.
- Vegetarian: Swap chicken for tofu and use vegetable broth.
Required Equipment
- Crockpot
- Cutting board
- Knife
- Measuring cups and spoons
- Forks for shredding chicken
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop, adding extra broth if necessary.
Suggested Pairings/Serving Recommendations
Pair your Crockpot Chicken Noodle Soup with crusty bread or a fresh side salad for a complete meal. A glass of white wine or apple cider complements the flavors beautifully.
Pro Tips
- Use chicken thighs for a richer flavor and more tender meat.
- For best results, avoid adding noodles too early to prevent them from becoming mushy.
- Enhance the flavor with a splash of lemon juice before serving. Learn more about citrus in cooking here.
FAQ
Can I use frozen chicken? Yes, just increase the cooking time by 1-2 hours.
Can I make this soup gluten-free? Absolutely! Simply use gluten-free noodles.
What if I don’t have a crockpot? You can adapt this recipe for stovetop cooking by simmering it over low heat.