Crockpot Chicken Noodle Soup

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Craving a warm, comforting meal? You can’t go wrong with crockpot chicken noodle soup. This easy recipe lets you toss everything in your slow cooker and come back hours later to a delicious homemade soup. You’ll need chicken breasts, veggies, herbs, broth, and egg noodles to make this classic dish.

Your crockpot does most of the work, simmering the ingredients to develop rich flavors. Just add the noodles at the end and you’ve got a hearty, satisfying meal perfect for chilly days or when you’re feeling under the weather. Give it a try – your taste buds will thank you!

Exact Ingredients List

Here’s what you’ll need to make this cozy crockpot chicken noodle soup:

• 1 ½ pounds boneless skinless chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary

You’ll also want to gather:

• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 bay leaf (optional)
• 2 teaspoons chicken bouillon (Better Than Bouillon brand recommended)
• 8-9 cups reduced sodium chicken broth
• 8 ounces wide or extra wide egg noodles
• Fresh parsley for garnish

These simple ingredients come together to create a comforting soup that’s perfect for chilly days. You can adjust the amounts to suit your taste or the size of your crockpot.

Remember, using reduced sodium broth lets you control the saltiness. Feel free to add more herbs or garlic if you like stronger flavors.

Instructions

Start by adding the chicken breasts to your slow cooker. Put the onion, carrots, celery, and garlic on top. Sprinkle in the thyme, rosemary, salt, and pepper. Add the bay leaf if you’re using one.

Next, add the chicken bouillon and pour in the broth. Give everything a gentle stir to mix it up. Cover the slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours.

When the cooking time is up, take out the chicken and shred it. Remove the bay leaf if you used one. Put the shredded chicken back in the slow cooker.

Cook the egg noodles separately until they’re al dente. Add them to the soup and let it cook on LOW for 5 more minutes. This helps the flavors come together.

Your soup is ready to serve! Top each bowl with some fresh parsley and a bit of black pepper. Enjoy your warm, comforting chicken noodle soup!

Possible Substitutes List & Recipe Variations

You can easily customize this crockpot chicken noodle soup recipe to suit your taste or use what you have on hand. Here are some simple swaps and variations to try:

Protein options:

• Use boneless chicken thighs instead of breasts for richer flavor
• Try turkey breast for a leaner option
• Add leftover rotisserie chicken near the end of cooking

Veggie swaps:

• Swap in parsnips or turnips for carrots
• Use leeks instead of onions
• Add frozen peas or corn in the last 30 minutes

Noodle alternatives:

• Try other pasta shapes like rotini or shells
• Use rice or quinoa for a gluten-free version
• Add pre-cooked tortellini for extra flavor

Herb and seasoning ideas:

• Mix in fresh dill or parsley at the end
• Add a squeeze of lemon juice before serving
• Sprinkle in red pepper flakes for some heat

You can also make this soup creamy by stirring in some half-and-half or coconut milk before serving. For a heartier meal, toss in some canned white beans or chickpeas.

Tips, Tricks & Storing

You can make this soup even easier by using pre-cut veggies from the grocery store. This saves time on busy days.

For extra flavor, try adding a splash of lemon juice before serving. It adds a bright, fresh taste to the soup.

Don’t overcook the noodles. Add them in the last 30 minutes of cooking to keep them from getting mushy.

Freeze leftover soup without the noodles. When you’re ready to eat, thaw the soup and cook fresh noodles to add in.

Store cooled soup in airtight containers in the fridge for up to 4 days. Reheat on the stove or in the microwave.

For a thicker soup, mash some of the veggies against the side of the pot before serving.

Try swapping out egg noodles for other pasta shapes like bowties or rotini for a fun twist.

Add a handful of frozen peas in the last few minutes of cooking for extra color and nutrition.