Homemade Crockpot Chicken Noodle Soup: The Ultimate Comfort Meal

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Crockpot Chicken Noodle Soup is the perfect combination of hearty and comforting, making it the ultimate comfort food for any day. Not only is it packed with flavors that soothe the soul, but it’s also incredibly easy to make. No need for preservatives or cans—this homemade recipe is a step above, bringing rich, natural flavors that will leave you craving more. If you’re looking for a simple yet satisfying meal, this is it!

Why This Crockpot Chicken Noodle Soup Is a Game-Changer

This Crockpot Chicken Noodle Soup is ideal for busy nights or when you want to warm up after a long day. It’s quick to prep, requiring just a few fresh ingredients, and the slow cooker does the rest. Whether you’re under the weather, need something light, or just want a bowl of comfort, this soup hits the spot. Plus, it’s a great family-friendly option that even picky eaters will love.

Ingredients for the Best Crockpot Chicken Noodle Soup

Here’s what you’ll need to make this flavorful and comforting soup:

• Boneless, skinless chicken breasts: The base of the soup, offering lean protein and a tender texture.
• Yellow onion: Adds depth and sweetness to the broth.
• Carrots: These provide a subtle sweetness and vibrant color.
• Celery: Brings a fresh, crisp texture that complements the other ingredients.
• Garlic: Infuses the broth with rich, savory flavor.
• Dried thyme: Adds a warm, earthy flavor that enhances the soup’s savory notes.
• Dried rosemary: Gives a fragrant, piney essence to the dish.
• Kosher salt and black pepper: Essential for seasoning and balancing the flavors.
• Bay leaf: Adds a hint of herbal aroma, optional for extra flavor.
• Better than Bouillon chicken base: Enhances the broth, making it more flavorful and rich.
• Reduced-sodium chicken broth: The base liquid that carries all the flavors, while keeping it lighter in sodium.
• Egg noodles: Soft, comforting noodles that soak up the broth perfectly.
• Fresh parsley: A bright garnish that adds a pop of color and freshness.

Alternative Ingredient Suggestions

If you’re missing an ingredient or have dietary preferences, don’t worry! Here are a few substitutions you can make:

• Chicken thighs: If you prefer dark meat, swap in chicken thighs for a richer, juicier texture.
• Gluten-free noodles: Use gluten-free pasta to make the soup suitable for those with gluten sensitivities.
• Vegetable broth: Swap the chicken broth for vegetable broth for a vegetarian version of the soup.
• Fresh herbs: You can replace dried thyme and rosemary with fresh herbs for a more vibrant flavor.

Step-by-Step Instructions for Perfect Crockpot Chicken Noodle Soup

Prepare the slow cooker: Add the trimmed chicken breasts to the bottom of your crockpot.
Add the vegetables and seasonings: Top the chicken with diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and a bay leaf (optional).
Add the broth: Spoon the chicken bouillon base over the ingredients, then pour in the reduced-sodium chicken broth. Stir gently to combine everything.

Cook: Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours.
Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Discard the bay leaf.
Add the noodles: Return the shredded chicken to the slow cooker, then add the egg noodles. Stir to mix. Cover and cook on low for an additional 10-15 minutes until the noodles are tender.

Serve and garnish: Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve the soup with freshly minced parsley for a burst of freshness.

Tips & Tricks for the Best Crockpot Chicken Noodle Soup

Don’t overcook the noodles: Slow cookers vary, so keep an eye on the noodles to ensure they don’t become too mushy. You can also cook the noodles separately if preferred.
Adjust seasoning to taste: After adding the chicken, make sure to taste the soup and adjust the seasoning. Sometimes the broth might need an extra pinch of salt or pepper.

Storing leftovers: This soup stores well in the fridge for up to 4 days. If it thickens too much when refrigerated, simply add a bit of water or broth to thin it out.

Pairing Ideas and Variations

Crockpot Chicken Noodle Soup is delicious on its own, but it pairs perfectly with several sides and toppings. Try these ideas:

Side salad: A light, green salad is a refreshing contrast to the richness of the soup.

Bread: Serve with a crusty bread or rolls for a comforting meal.
Spicy kick: Add a dash of hot sauce or red pepper flakes for a spicy twist.
Gluten-free options: Use gluten-free noodles and vegetable broth to make this soup suitable for those with dietary restrictions.

You can also make this soup ahead of time and store it in the fridge for up to 4 days. For freezing, allow the soup to cool completely, then freeze in an airtight container for up to 3 months. When ready to serve, simply thaw and reheat.

Crockpot Chicken Noodle Soup: A Seasonal Favorite

This Crockpot Chicken Noodle Soup is the perfect recipe for any season. During the cold months, it’s a great way to warm up and get comfort from a bowl of delicious, homemade soup. And when you’re feeling under the weather, this soup provides both soothing warmth and essential nutrients to help you feel better.

With its balanced flavors and the convenience of a slow cooker, it’s the ultimate easy meal for busy nights or lazy weekends. Give this recipe a try, and you’ll see why it’s a favorite in many households.

Conclusion: Why You’ll Love This Crockpot Chicken Noodle Soup

There’s something special about a homemade Crockpot Chicken Noodle Soup—it’s comforting, flavorful, and the perfect remedy for both chilly days and moments when you just need a little extra warmth. With minimal prep, you can enjoy a rich and hearty soup that rivals anything from a can. Whether you’re looking for a quick dinner solution or seeking comfort when you’re feeling under the weather, this recipe is sure to become a staple in your home. The best part? It’s completely customizable to suit your tastes and dietary preferences. So, grab your slow cooker and enjoy a bowl of homemade goodness today!

FAQ:

1. Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts for this Crockpot Chicken Noodle Soup. Just make sure to cook the soup on the high setting for 4-5 hours instead of the usual 3-4 hours to ensure the chicken cooks thoroughly. Once cooked, shred the chicken and proceed with the recipe as usual.

2. Can I make Crockpot Chicken Noodle Soup without egg noodles?

Absolutely! If you don’t have egg noodles, feel free to substitute them with any pasta of your choice. Just make sure to adjust the cooking time, as different types of pasta may cook faster or slower than egg noodles. You can also use gluten-free pasta if you need a gluten-free option.

3. How do I store leftovers?

Leftover Crockpot Chicken Noodle Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove or in the microwave. If the soup thickens too much after refrigeration, add a little more broth or water to adjust the consistency.

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Crockpot Chicken Noodle Soup

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Author: Anna
Total Time: 6-8 hours 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Crockpot Chicken Noodle Soup is a hearty and comforting dish that’s perfect for busy nights or when you’re feeling under the weather. With minimal prep, it delivers rich, homemade flavors without any preservatives. The slow cooker does all the work, making it a perfect weeknight meal.

Ingredients

Scale

1 – 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
1 medium to large yellow onion, diced
3 large carrots, peeled and sliced into circles
2 stalks celery, sliced
3–4 cloves garlic, minced
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
1/2 tsp kosher salt
1/4 tsp black pepper
1 bay leaf (optional)
2 tsp better than bouillon base, chicken flavor
8 – 9 cups reduced sodium chicken broth
8 oz egg noodles (wide or extra wide)
Fresh parsley, minced (for garnish)
Salt and pepper, to taste

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Instructions

Add the chicken breasts to the bottom of a 6-quart or larger slow cooker.
Top with the diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and bay leaf (if using).

Spoon the better than bouillon chicken base over the ingredients and pour in the chicken broth. Stir gently to combine.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Remove the chicken from the slow cooker, shred it with two forks, and discard the bay leaf.

Add the shredded chicken back to the slow cooker along with the egg noodles. Stir to mix.
Cover and cook on LOW for an additional 10-15 minutes, until the noodles are tender.
Serve with freshly minced parsley and a sprinkle of black pepper.

Notes

If you prefer, you can cook the egg noodles separately to avoid them becoming too soft.
Feel free to adjust the seasoning by adding more salt or pepper to taste.
For a richer flavor, you can swap chicken breasts with chicken thighs.