This Crockpot Chicken Noodle Soup is a warm hug in a bowl! It’s packed with tender chicken, soft noodles, and fresh veggies, all simmered together for rich flavor.
What I love most? You just toss everything in the crockpot and let it do its thing. Perfect for busy days when you need something cozy waiting for you!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are great here, but you can also use rotisserie chicken for extra flavor and convenience. Just add it at the end to warm through.
Chicken Broth: Low-sodium broth enhances the soup’s flavor without making it too salty. If you need a gluten-free option, look for gluten-free broth or make your own!
Vegetables: Carrots, celery, and onion bring sweetness and texture. Feel free to swap in other veggies like peas, corn, or green beans if you like. Frozen veggies work too—just add them closer to the end of the cooking time.
Noodles: Egg noodles are traditional, but you can use any pasta you prefer. Just keep in mind that cooking times may vary. Whole grain or gluten-free pasta can also be a good option.
Herbs and Spices: I use dried thyme and rosemary for depth of flavor, but fresh herbs work beautifully too if you have them on hand. Just double the amount as they are less concentrated in flavor.
How Do I Ensure My Noodles Don’t Get Mushy?
The challenge with noodles in soup is keeping them from getting mushy. Here’s a simple approach:
- Only add the noodles during the last 20-30 minutes of cooking when the chicken is already shredded and the broth is flavorful.
- Use high heat to cook the noodles quickly while keeping their texture. If you’re using larger pasta, check for doneness sooner.
- You can always cook the pasta separately and add it to each bowl when serving. This gives everyone the option for just the right amount of noodles!
This way, you’ll end up with perfectly cooked noodles every time!
Crockpot Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (preferably low sodium)
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
For Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
For the Noodles:
- 2 cups wide egg noodles or your favorite pasta
Extras:
- 2 tablespoons olive oil or butter (optional, for flavor)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting dish takes about 15 minutes of prep time, plus 6-7 hours on low or 3-4 hours on high in the crockpot. The egg noodles cook in the last 20-30 minutes, making this a perfect set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your crockpot, add the boneless chicken (breasts or thighs), chicken broth, diced carrots, diced celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, black pepper, and salt. Stir everything together to mix well.
2. Cook the Soup:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. Your goal is to have the chicken fully cooked and the veggies nice and tender.
3. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the crockpot and stir well.
4. Add the Noodles:
Turn the crockpot to high heat. Add the egg noodles to the delicious soup mixture. Stir them in gently, cover, and let them cook for an additional 20-30 minutes. Check to ensure they’re tender but not mushy!
5. Final Touches:
Give the soup a taste and add more salt and pepper if needed. If you’re feeling it, you can stir in the olive oil or butter for a richer taste!
6. Serve and Garnish:
Ladle the warm soup into bowls and top each serving with freshly chopped parsley for a burst of flavor and color. Serve warm and enjoy the deliciousness of your homemade chicken noodle soup!
This recipe yields a flavorful, hearty soup that’s perfect for cozy nights and loved by all. It’s easy to make and great for leftovers too. Bon appétit!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken, but you’ll want to increase the cooking time by a couple of hours to ensure the chicken is cooked through. It’s best to add the frozen chicken directly without thawing.
What Can I Use Instead of Egg Noodles?
If you prefer not to use egg noodles, feel free to substitute with any pasta you enjoy! Whole grain, gluten-free pasta, or even spiralized veggies like zucchini or squash are great alternatives. Just be mindful of the cooking times, as they might vary.
Can I Make This Soup Ahead of Time?
Definitely! You can prepare the soup earlier in the day and refrigerate it. Just reheat on the stove before serving. If storing leftovers, the noodles may soak up the broth, so you might want to cook them separately and add them when serving to keep them from getting mushy.
How Long Will Leftovers Last in the Fridge?
Leftover chicken noodle soup will last in an airtight container in the fridge for about 3-4 days. For longer storage, consider freezing it, which can keep it good for up to 3 months. Just make sure to thaw and reheat thoroughly when ready to enjoy!
