Crockpot Chicken Noodle Soup
There’s nothing quite like a warm, comforting bowl of chicken noodle soup on a chilly day. This classic recipe, made in a slow cooker, is incredibly easy to prepare and packed with flavor.
The beauty of this crockpot chicken noodle soup is that you can simply toss in all the ingredients in the morning and let the slow cooker do the work. By the time you get home from a long day, a delicious and nutritious meal will be waiting for you.
The combination of tender chicken, hearty vegetables, and flavorful broth creates a comforting and satisfying dish. Plus, it’s a great way to use up leftover chicken or vegetables.
To make this recipe, you’ll need chicken breasts, onion, carrots, celery, garlic, thyme, oregano, salt, pepper, chicken broth, and egg noodles. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Once the chicken is cooked through, shred it and return it to the slow cooker. Add the egg noodles and cook for an additional 10-15 minutes, or until the noodles are tender.
Serve your homemade chicken noodle soup hot and enjoy! It’s a perfect meal for any season.
Questions I often get asked about this recipe:
Can I use frozen vegetables instead of fresh?
Yes, you can definitely use frozen vegetables for this recipe. Simply add them to the slow cooker along with the other ingredients.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. However, the cooking time will be significantly shorter. Refer to your pressure cooker’s manual for specific instructions.
Can I add other vegetables to this recipe?
Absolutely! You can add other vegetables, such as corn, peas, or green beans, to this recipe.
Can I use homemade chicken broth instead of store-bought?
Yes, homemade chicken broth will add even more flavor to this recipe.
How can I make this recipe spicier?
To make the recipe spicier, you can add a pinch of red pepper flakes or a diced jalapeño pepper.
Can I freeze leftovers?
Yes, you can freeze leftovers for up to 3 months. Reheat gently on the stovetop or in the microwave.
What you need to make Crockpot Chicken Noodle Soup:
2 pounds boneless, skinless chicken breasts
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups chicken broth
12 ounces egg noodles
How to make it:
Prep the chicken: Place the chicken breasts in a large slow cooker.
Add vegetables and seasonings: Add the onion, carrots, celery, garlic, thyme, oregano, salt, and pepper to the slow cooker. Pour broth: Pour the chicken broth over the ingredients.
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through.
Shred chicken: Remove the chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
Add noodles: Add the egg noodles to the slow cooker and cook for an additional 10-15 minutes, or until the noodles are tender.
Serve: Serve hot and enjoy!
Tips:
For a richer flavor: Add a bay leaf to the slow cooker with the other ingredients. Remove the bay leaf before serving.
Make it heartier: Add a handful of cooked rice or barley to the soup for a more filling meal.
Customize your soup: Add other vegetables or proteins, such as mushrooms, sausage, or tofu, to suit your preferences.
Latest Reviews:
Absolutely delicious! This crockpot chicken noodle soup is the perfect comfort food. The flavors are rich and the texture is creamy. A must-try! Stacey D.
Easy and flavorful. This recipe is a lifesaver on busy days. The slow cooker does all the work, and the result is a hearty and satisfying soup. Erica C.
Kid-friendly. My picky eaters loved this soup! It’s a great way to get them to eat their vegetables. The noodles are tender and the broth is flavorful. Joanne P.
Printable Recipe:
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Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 12 ounces egg noodles
Instructions
- Prep the chicken: Place the chicken breasts in a large slow cooker.
- Add vegetables and seasonings: Add the onion, carrots, celery, garlic, thyme, oregano, salt, and pepper to the slow cooker.
- Pour broth: Pour the chicken broth over the ingredients.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through.
- Shred chicken: Remove the chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Add noodles: Add the egg noodles to the slow cooker and cook for an additional 10-15 minutes, or until the noodles are tender.
- Serve: Serve hot and enjoy!
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