Crockpot Chicken Noodle Soup

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I love easy meals that make me feel good. This homemade chicken noodle soup is perfect for that. It’s made in a slow cooker and gives me a warm hug.

This recipe is better than canned soup. It has fresh veggies, tender chicken, and wide noodles. The slow cooker makes it taste amazing.

It’s great for busy nights or cozy weekends. Once you try it, you’ll never want store-bought soup again!

5 Reasons You’ll Love This Recipe

I’m excited to share why this Crockpot Chicken Noodle Soup is a favorite. It’s perfect for when you want comfort food.

First, it’s super easy to make. Just throw everything in the slow cooker and forget about it. You can also change the veggies or noodles to use what you have.

This soup is healthy too. It has lean protein and veggies, making it a great choice for your health. The smell of it cooking will make your home feel cozy.

It’s also great for busy days. Just put it on in the morning, and dinner will be ready when you get home. No stress about cooking at the end of the day.

1. Easy preparation – dump and go
2. Comfort food at its finest
3. Healthy ingredients for a nutritious meal
4. Versatile recipe – customize to your taste
5. Time-saving meal for busy days

This soup reminds me of being a kid. It’s like a warm hug in a bowl. It’s perfect for cold days or when you’re not feeling well. Try it out, and I think you’ll love it too!

Exact Ingredients List (+ Possible Substitutes)

This crockpot chicken noodle soup recipe is super versatile! Let’s look at the ingredients you’ll need and some substitutes.

For the protein, I use boneless skinless chicken breast. You can also use chicken thighs if you like. The veggies add flavor: onions, carrots, and celery. You can swap them with parsnips or potatoes for more taste.

Fresh herbs like thyme and rosemary make the soup smell great. If you only have dried herbs, use a little less. The chicken broth is key. I choose low-sodium to keep the salt in check.

I like wide egg noodles, but any short pasta will do. Don’t forget the seasonings! Garlic, bay leaf, salt, and pepper make the flavors pop.

• Chicken breast or thighs
• Vegetables (onions, carrots, celery)
• Fresh or dried herbs
• Low-sodium chicken broth
• Wide egg noodles or short pasta
• Seasoning (garlic, bay leaf, salt, pepper)

Want more veggies? Add green beans or frozen peas near the end. They’ll make your soup colorful and nutritious.

Instructions

I love making this soup in the slow cooker. It’s super easy! First, I put all the ingredients in my crockpot, except the noodles.

The cooking time depends on the setting. I cook it on low for 6-8 hours or high for 3-4 hours.

When the chicken is cooked and the veggies are soft, it’s time to shred the chicken. I take out the chicken, shred it with two forks, and put it back in the pot. This makes the soup very filling.

Then, I add the noodles. I put in egg noodles and cook on high for 10-15 minutes until they’re soft. Before I serve it, I take out the herb stems and bay leaf.

Here’s a quick rundown of the steps:

1. Add ingredients (except noodles) to slow cooker
2. Cook on low (6-8 hours) or high (3-4 hours)
3. Remove and shred chicken
4. Return shredded chicken to pot
5. Add noodles, cook 10-15 minutes on high
6. Remove herb stems and bay leaf

For a final touch, I garnish with fresh parsley. It adds color and fresh taste to this cozy soup.

Tips, Tricks & Storing

I love making my crockpot chicken noodle soup taste better. I add fresh herbs and garlic for extra flavor. I cook the noodles a bit less so they stay perfect in the hot soup.

When storing, I keep the noodles and broth separate. This keeps the noodles from getting mushy. The soup can be stored in the fridge for up to 3 days. If I freeze it, I take out the noodles and it keeps for 3 months.

To reheat, I use the stove or microwave. Sometimes, I add fresh noodles for more texture. Before serving, I add sea salt, olive oil, or lemon juice. These touches make the soup even better.