Easy Crockpot Chicken Noodle Soup (Classic Comfort!)
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There’s nothing more comforting than a warm bowl of homemade chicken noodle soup, and this crockpot version makes it easier than ever. This set-it-and-forget-it recipe slowly simmers chicken and vegetables to tender perfection, creating a rich, flavorful broth that tastes like it’s been cooking all day. Perfect for chilly evenings, sick days, or any time you need a wholesome, satisfying meal, this Crockpot Chicken Noodle Soup is a classic for a reason. Let your slow cooker do the work and come home to the heart-warming aroma of the ultimate comfort food.
The Ultimate Set-It-and-Forget-It Comfort Food
I’ll never forget my mom making chicken noodle soup from scratch whenever I felt under the weather. The aroma alone was enough to make me feel better. I wanted to capture that same healing, comforting magic in a recipe that fits our busy modern lives. This crockpot chicken noodle soup is the answer. It delivers that all-day-simmered flavor without you having to watch the stove.
Imagine coming home after a long day to a kitchen filled with the savory scent of perfectly cooked chicken, tender vegetables, and rich, golden broth. This isn’t just a meal; it’s a warm hug in a bowl. The slow cooking process tenderizes the chicken until it practically melts in your mouth and allows the flavors of the carrots, celery, and herbs to meld into a truly spectacular broth.
Why You’ll Love This Crockpot Chicken Noodle Soup
- Minimal Effort, Maximum Flavor: The slow cooker does 90% of the work! Just a few minutes of prep in the morning yields a delicious, fully-cooked meal by dinnertime. The low-and-slow method extracts incredible depth of flavor from simple ingredients.
- Wholesome & Nourishing: Made with lean chicken breast, fresh vegetables, and a low-sodium broth, this soup is packed with protein and nutrients. It’s the perfect nourishing meal to serve when someone needs a little TLC.
- Perfectly Cooked Noodles (Every Time!): My method prevents the number one slow cooker soup sin: mushy noodles. By adding the noodles in the last 20-30 minutes, they cook to a perfect al dente texture right in the flavorful broth.
- Family-Friendly Favorite: This is a recipe the whole family can agree on. It’s a simple, classic, and satisfying meal that kids and adults alike will ask for again and again.
Ingredients for Crockpot Chicken Noodle Soup
Each ingredient is chosen to build layers of classic, comforting flavor. Here’s what you’ll need:
The Soup Base
- Boneless, Skinless Chicken Breasts: About 1.5 pounds is perfect. Chicken breasts cook beautifully in the slow cooker, becoming tender and easy to shred. You can also use boneless, skinless chicken thighs for extra flavor and richness.
- Mirepoix (Onion, Carrots, Celery): This classic trio is the foundation of flavor for countless soups and stews. Use one large yellow onion, three medium carrots, and three celery stalks, all chopped.
- Garlic: Freshly minced garlic adds a pungent, aromatic depth that you can’t get from powder. Four cloves is a good starting point.
- Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the final saltiness of the soup. You’ll need about 8 cups.
Herbs & Seasonings
- Bay Leaves: Two dried bay leaves add a subtle, savory background note. Just remember to remove them before serving!
- Dried Thyme: One teaspoon of dried thyme provides a classic, earthy flavor that pairs perfectly with chicken.
- Salt & Black Pepper: Essential for bringing all the flavors together. Season at the beginning and then adjust to taste at the end.
The Finishers
- Egg Noodles: Wide egg noodles are the classic choice for their texture and ability to soak up the broth. About 8 ounces is plenty.
- Fresh Parsley: A handful of freshly chopped parsley stirred in at the very end adds a burst of freshness and color that brightens the entire dish.
Step-by-Step Instructions
Prep your vegetables. Chop the onion, slice the carrots and celery, and mince the garlic. This aromatic base, called a mirepoix, builds the soup’s foundational flavor.
Place chicken breasts in the bottom of a 6-quart slow cooker. Top with the chopped vegetables, broth, bay leaves, thyme, salt, and pepper.
Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Carefully remove the cooked chicken from the slow cooker. Place it on a cutting board or in a bowl and shred the meat using two forks.
Easy Crockpot Chicken Noodle Soup (Classic Comfort!)
Equipment
- 6-quart slow cooker, chef's knife, cutting board, measuring cups and spoons, forks (for shredding chicken), ladle
Ingredients
Instructions
- 1
Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
- 2
Add the chopped onion, carrots, celery, and minced garlic on top of the chicken.
- 3
Pour the chicken broth over the ingredients. Add the bay leaves, dried thyme, salt, and pepper. Gently stir to combine.
- 4
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
- 5
Carefully remove the cooked chicken breasts from the slow cooker and place them in a bowl. Shred the chicken using two forks or a hand mixer. It should shred very easily.
- 6
Return the shredded chicken to the slow cooker. Remove and discard the bay leaves.
- 7
Turn the slow cooker to HIGH. Stir in the uncooked egg noodles. Cover and cook for an additional 20-30 minutes, or until the noodles are tender (al dente).
- 8
Stir in the fresh parsley. Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!
Notes
Noodle Tip: For the best texture, do not add the noodles until the last 20-30 minutes of cooking. Adding them earlier will result in mushy noodles.
Time-Saver: You can use about 3-4 cups of pre-cooked rotisserie chicken. Add it during the last 30 minutes of cooking, along with the noodles, just to heat through.
Gluten-Free Option: To make this soup gluten-free, simply substitute your favorite gluten-free pasta for the egg noodles. Adjust the cooking time for the pasta according to the package directions.
Freezing: This soup freezes wonderfully, but it’s best to do so before adding the noodles. Allow the soup base to cool, then store in freezer-safe containers for up to 3 months. When ready to eat, thaw and reheat on the stove, adding freshly cooked noodles before serving.
Pro Tips for Perfect Crockpot Chicken Noodle Soup
Follow these simple tips to ensure your soup is flawless every single time.
- Don’t Add Noodles Too Early: This is the most important rule! If you add the noodles at the beginning, they will turn into a mushy, starchy mess. Only add them during the last 20-30 minutes of cooking on the HIGH setting.
- Shred Chicken with a Hand Mixer: For the fastest, easiest shredded chicken, remove the cooked breasts to a large bowl and use a hand mixer on low speed. The chicken will shred in seconds!
- Add Fresh Herbs at the End: While dried herbs are great for the long cooking process, the bright flavor of fresh herbs like parsley or dill diminishes with heat. Stir them in just before serving for the best taste and color.
- Boost the Broth: For an even richer flavor, add a parmesan cheese rind to the slow cooker at the beginning of the cooking time (and remove it with the bay leaves). A squeeze of fresh lemon juice at the end will also brighten up all the flavors.
Serving Suggestions & Variations
This soup is a wonderful meal on its own, but it also pairs beautifully with a few simple sides.
Serving Ideas:
- Crusty Bread: A thick slice of crusty sourdough or French bread is perfect for dipping into the savory broth.
- Saltine Crackers: The classic pairing for a reason!
- Simple Green Salad: A light salad with a vinaigrette dressing provides a fresh contrast to the warm, hearty soup.
Flavor Variations:
- Creamy Chicken Noodle Soup: Stir in a half cup of heavy cream or full-fat coconut milk during the last 10 minutes of cooking for a richer, creamier broth.
- Lemony Herb Soup: Add the zest and juice of one lemon along with a tablespoon of fresh dill at the end.
- Add More Veggies: Feel free to add other vegetables like peas, corn, or green beans (add frozen veggies with the noodles).
Storage and Reheating Instructions
To Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Note that the noodles will continue to absorb liquid and may become softer upon reheating.
To Reheat: Gently reheat the soup in a saucepan over medium-low heat until warmed through. Avoid boiling, as this can make the chicken tough. You may want to add an extra splash of chicken broth to thin it out if the noodles have absorbed too much liquid.
Freezing Instructions: For best results, freeze the soup before adding the noodles. Let the soup base cool completely, then freeze it in freezer-safe containers for up to 3 months. When you’re ready to serve, thaw the soup, bring it to a simmer on the stovetop, and then cook a fresh batch of noodles to add to the soup.
More Comforting Soup Recipes
If you loved this Crockpot Chicken Noodle Soup, you’ll also enjoy these other cozy recipes:
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