Crockpot Chicken Noodle Soup
Warm up with a bowl of crockpot chicken noodle soup, a timeless comfort food that brings both nourishment and joy. Perfect for busy days, this dish combines tender chicken, hearty vegetables, and flavorful broth, all simmered to perfection in your slow cooker. Whether you’re feeling under the weather or simply craving something cozy, this recipe is sure to satisfy your soul and your taste buds.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 6 hours on low or 3 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 20g protein, 10g carbohydrates, and 12g fat. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Place chicken breasts at the bottom of the crockpot.
- Add diced onions, minced garlic, chopped carrots, and celery on top.
- Pour in the chicken broth and add thyme and parsley.
- Season with salt and pepper to taste.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken with two forks.
- Add egg noodles to the crockpot.
- Stir to combine and cover for another 20-30 minutes on high.
- Check noodle tenderness and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute chicken breasts with thighs for a richer flavor. For a vegetarian version, replace chicken with tofu and use vegetable broth. Also, feel free to mix and match vegetables based on your preference.
Serving and Pairings
Crockpot chicken noodle soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, consider serving it with grilled cheese sandwiches or cheesy garlic bread.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or microwave until heated through.
Cooking Mistakes
- Don’t skip the seasoning; it enhances flavor.
- Avoid overcooking the noodles; they can become mushy.
- Ensure the chicken is fully cooked before shredding.
- Don’t forget to adjust liquid if you add extra ingredients.
- Don’t use frozen vegetables; they may release excess water.
Helpful Tips
- Use low-sodium broth for better control over saltiness.
- For added flavor, sauté vegetables before adding them to the crockpot.
- Thicken the soup by adding a cornstarch slurry if desired.
- Experiment with different herbs for unique flavors.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but ensure it’s fully cooked before shredding. Cooking time may need adjustment.
How can I make this soup gluten-free?
To make this soup gluten-free, use gluten-free noodles and ensure your broth is also gluten-free.
Can I add more vegetables?
Absolutely! Feel free to add vegetables like peas, corn, or bell peppers to enhance the nutritional value.
Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep! Just store in individual portions for easy reheating throughout the week.
How long does this soup last in the fridge?
The soup lasts up to 3 days in the fridge when stored properly in an airtight container.
Conclusion
Crockpot chicken noodle soup is a delightful dish that combines simplicity with comforting flavors. Perfect for family dinners or meal prep, this recipe is not only easy to follow but also customizable to your taste. Enjoy a bowl of warmth and nourishment any day of the week!

Crockpot Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 cup onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add diced onions, minced garlic, chopped carrots, and celery on top.
- Pour in the chicken broth and add thyme and parsley.
- Season with salt and pepper to taste.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken with two forks.
- Add egg noodles to the crockpot.
- Stir to combine and cover for another 20-30 minutes on high.
- Check noodle tenderness and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs if desired.