If you are craving a comforting, hearty meal that feels like a warm hug in a bowl, then this Crockpot Chicken Noodle Soup Recipe is exactly what you need. Imagine tender chicken, perfectly cooked egg noodles, and a medley of fresh vegetables all slowly simmered to bring out rich, deep flavors. This recipe makes it incredibly easy to enjoy a classic homemade soup without standing over the stove for hours. Whether it’s a chilly day, or you want a nourishing meal for your family, this soup hits all the right notes and is guaranteed to become a favorite in your kitchen too.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. These ingredients come together to create a balanced harmony of flavors and textures, each adding its own magic to the soup. From the fresh vegetables to the herbs and the chicken, every element plays an integral role in making this soup unforgettable.
- 1 lb boneless, skinless chicken breasts: The centerpiece that becomes tender and flavorful as it slow-cooks.
- 8 cups chicken broth: Provides the warm, savory base; homemade is great but store-bought works just fine.
- 3 carrots, sliced: Adds natural sweetness and a splash of vibrant color.
- 3 celery stalks, sliced: Offers a subtle crunch and depth to the broth.
- 1 onion, diced: Delivers aromatic richness as it softens and melts into the soup.
- 4 cloves garlic, minced: Infuses the broth with warmth and a bit of punch.
- 1 teaspoon dried thyme: Brings an earthy herbal note that complements the chicken perfectly.
- 1 teaspoon dried parsley: Enhances freshness and color.
- 1/2 teaspoon dried rosemary: Adds a fragrant pine-like aroma to the soup.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- 2 cups egg noodles: The comforting carb that soaks up the broth and adds body to your bowl.
- 2 tablespoons fresh parsley, chopped (optional): A bright and beautiful garnish to finish.
- 1 tablespoon lemon juice (optional): Adds a burst of brightness that lifts the overall flavor.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Prepare Ingredients
The first step is all about gathering and prepping your ingredients. Slice your carrots and celery, dice the onion, and mince the garlic. This pre-chop step sets you up for smooth sailing once everything goes into the crockpot.
Step 2: Combine Everything in the Crockpot
Place the chicken breasts, chicken broth, sliced carrots, celery, diced onion, minced garlic, thyme, parsley, rosemary, salt, and pepper directly into the crockpot. This all-in-one approach simplifies the process and ensures that the flavors meld beautifully during the cooking time.
Step 3: Cook the Soup
Set the crockpot to LOW and let it cook for 6 to 7 hours or, if you’re short on time, set it on HIGH for 3 to 4 hours. Cooking slowly on low is ideal for tender, juicy chicken and deeply infused flavors. You can almost smell the delicious aroma filling your kitchen.
Step 4: Shred the Chicken
Once the chicken is perfectly cooked and tender, remove the breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup, stirring it in to absorb the delicious broth and herbs.
Step 5: Add the Egg Noodles
Stir in the egg noodles and cook the soup on HIGH for an additional 15 to 20 minutes. This step ensures the noodles are cooked just right—not mushy but tender and ready to soak up all that flavorful broth.
Step 6: Finish and Serve
If you like, stir in fresh chopped parsley and a splash of lemon juice to add a fresh brightness that complements the savory depth. Ladle the soup into warm bowls and get ready to enjoy pure comfort in every spoonful!
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
To elevate your bowl of soup, consider garnishing with freshly chopped parsley or a sprinkle of cracked black pepper. A touch of lemon juice brightens the flavors wonderfully, making each bite pop with freshness. These little finishing touches can make a simple soup feel truly special.
Side Dishes
Pair this soup with crusty bread or warm dinner rolls to soak up the delicious broth. A light side salad with a tangy vinaigrette is also a lovely complement, balancing the richness of the soup with crisp, fresh greens.
Creative Ways to Present
For a fun twist at your next family dinner, serve the soup in mini bread bowls or mason jars for a rustic, cozy presentation. You can even add a sprinkle of grated Parmesan on top for extra flavor. Presentation adds an extra layer of joy to a meal that’s already full of love.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s serving even more delicious. Just be mindful that the noodles may absorb more broth and soften further.
Freezing
You can freeze this soup for up to 3 months, but it’s best to keep the noodles separate if possible. Freeze just the soup base and shredded chicken to preserve the texture upon reheating. When ready to eat, thaw and add freshly cooked noodles so everything tastes fresh and perfect.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through. If the soup is thickened after chilling, add a splash of broth or water to loosen it up. Stir often to evenly warm the soup and avoid overcooking the noodles.
FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! You can use frozen chicken breasts straight from the freezer; just add an extra hour or so to the cooking time on LOW to ensure they cook through fully.
Is it possible to make this soup without egg noodles?
Yes, you can substitute pasta shapes or even rice if you prefer. Just adjust the cooking time accordingly since different starches cook differently in the soup.
How do I keep the noodles from getting mushy?
The best trick is to add the noodles towards the end of cooking. If you want to prepare the soup ahead, cook the noodles separately and add them right before serving.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in peas, corn, mushrooms, or green beans to customize the soup to your liking and add even more nutrition.
What if I don’t have dried herbs?
Fresh herbs can be used instead—add them towards the end of cooking for maximum flavor. If neither is on hand, you can still make a tasty soup just with salt, pepper, and garlic!
Final Thoughts
This Crockpot Chicken Noodle Soup Recipe is one of those timeless dishes that feels like a warm embrace on a plate. It’s simple, wholesome, and packed with flavors that bring comfort and joy to any meal. I encourage you to give it a try—your family and friends will be asking for seconds in no time!
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken Noodle Soup is an easy, slow-cooked recipe perfect for a warm, hearty meal. Tender chicken breasts simmer with fresh vegetables, aromatic herbs, and savory chicken broth, then combined with egg noodles for a classic, satisfying soup that’s effortless to prepare and delightful to enjoy.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups egg noodles
Optional Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by slicing the carrots and celery, dicing the onion, and mincing the garlic to set the foundation for your soup.
- Add to Crockpot: Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper into the crockpot, combining all flavors for slow cooking.
- Cook the Soup: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and fully cooked, allowing the flavors to meld beautifully.
- Shred the Chicken: Remove the chicken breasts from the crockpot carefully. Using two forks, shred the chicken into bite-sized pieces and return the shredded chicken to the soup.
- Add the Noodles: Stir in the egg noodles and cook the soup on HIGH for an additional 15-20 minutes until the noodles are tender and perfectly cooked.
- Finish and Serve: Mix in the fresh parsley and lemon juice if using, to add a bright, fresh finish. Ladle the soup into bowls and serve warm to enjoy a comforting, homemade meal.
Notes
- For a richer flavor, use homemade chicken broth or stock.
- Feel free to substitute egg noodles with gluten-free noodles if desired.
- You can add other vegetables like peas or green beans if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust salt and seasoning to taste at the end of cooking.
