Homemade Crockpot Chicken Noodle Soup is a comforting dish that warms your heart and soul. It’s easy to make and perfect for a cozy night in or a family gathering. With just a few ingredients, you can create a delicious soup that everyone will love.
Ingredients
- 1 to 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 to 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 to 9 cups reduced-sodium chicken broth
- 8 oz. egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
How to Make Homemade Crockpot Chicken Noodle Soup
Making this soup is as easy as it gets. Here are the simple steps:
- Prep the Chicken: Start by trimming the chicken breasts to remove any excess fat. Place them at the bottom of a 6-quart or larger slow cooker.
- Add Vegetables and Seasonings: Top the chicken with diced onion, sliced carrots, and sliced celery. Add minced garlic, dried thyme, and dried rosemary. Sprinkle the kosher salt and black pepper over everything. If you are using a bay leaf, add that in too.
- Add Flavor: Place dollops of the Better Than Bouillon chicken base on top of the chicken and veggies.
- Pour in Broth: Carefully pour the chicken broth over the ingredients in the slow cooker. Gently stir to combine everything.
- Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and place it in a large mixing bowl. Shred it with two forks.
- Combine Again: Discard the bay leaf (if used), and return the shredded chicken back to the slow cooker.
- Add Noodles: Stir in the egg noodles. Cover and cook on LOW for another 10 to 15 minutes until the pasta is tender.
- Final Touches: Taste your soup and add more salt and pepper if needed. Serve warm, garnished with fresh parsley and a sprinkle of black pepper.
How to Serve Homemade Crockpot Chicken Noodle Soup
This soup can be served as a hearty main dish. Pair it with:
- Crusty Bread: Serve with slices of crusty bread or warm rolls for dipping.
- Salad: A simple garden salad on the side makes for a complete meal.
- Crackers: Set out some saltine crackers for a classic touch.
How to Store Homemade Crockpot Chicken Noodle Soup
Storing this soup is easy:
- Refrigerator: Place any leftover soup in an airtight container in the fridge. It will keep for 3 to 4 days.
- Freezer: For longer storage, freeze the soup in freezer-safe containers. It can last 2 to 3 months in the freezer. Just remember to cool it completely before freezing.
When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Homemade Crockpot Chicken Noodle Soup
Here are a few pointers to enhance your soup:
- Fresh Herbs: Use fresh herbs if you have them. Thyme and rosemary can be beautiful additions.
- Vegetable Additions: Feel free to add other vegetables like peas, corn, or green beans for more flavor and nutrition.
- Lemon Zest: A touch of lemon zest before serving can brighten up the flavors.
- Spices: If you like a little heat, try adding a pinch of red pepper flakes.
Variations
- Creamy Version: For a creamy version, stir in some heavy cream or milk just before serving.
- Low-Carb Option: Replace egg noodles with zucchini noodles or cauliflower rice for a healthier version.
- Spicy Chicken Noodle Soup: Add sliced jalapeños or hot sauce for a spicy kick.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time slightly, as frozen chicken will take longer to cook through.
2. Can I make this soup without chicken?
Absolutely! You can create a vegetable noodle soup by omitting the chicken and adding more veggies like mushrooms or bell peppers.
3. Is it possible to make this soup on the stovetop?
Yes! You can cook the soup on the stovetop. Just bring the broth to a boil, then reduce heat and simmer until the chicken is cooked. Add the noodles last and cook until tender.
Homemade Crockpot Chicken Noodle Soup is not only easy to make but also a delightful comfort food that brings families together. Whether you are recovering from a cold or simply looking for a warm meal, this soup is sure to satisfy. Enjoy the warmth and feel-good flavors in every bowl!
Homemade Crockpot Chicken Noodle Soup
Ingredients
- 1-1.5 lbs boneless skinless chicken breasts, trimmed
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 celery stalks, 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 chicken base
- 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
Instructions
- Trim chicken breasts and place them at the bottom of a 6-quart slow cooker.
- Add diced onion, sliced carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf.
- Add dollops of Better Than Bouillon chicken base on top.
- Pour chicken broth over ingredients and stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken, shred with two forks, and place into a bowl.
- Discard bay leaf and return shredded chicken to slow cooker.
- Stir in egg noodles, cover, and cook on LOW for 10–15 minutes until tender.
- Taste and adjust seasonings. Serve warm with fresh parsley.
