When you think of comfort food, what comes to mind? For many, it’s a warm, hearty bowl of soup that soothes the soul. Among the myriad of soup options out there, Crockpot Chicken Noodle Soup stands out as a family favorite, exuding warmth and an inviting aroma that fills your home. Whether it’s a chilly winter evening or a gloomy rainy day, this dish wraps you in cozy familiarity.
Why We Love This Crockpot Chicken Noodle Soup Recipe
There are countless reasons why you’ll adore this Crockpot Chicken Noodle Soup. First and foremost, the slow cooker makes preparing this soup a breeze. You can toss in your ingredients in the morning, set it, and forget it until dinner time. There’s something incredibly satisfying about a meal that practically cooks itself.
Moreover, this recipe offers a great balance of protein, carbohydrates, and vegetables, making it both wholesome and satisfying. The tender chicken, fresh vegetables, and perfectly cooked noodles create a delightful harmony of flavors and textures that keep you coming back for more. Plus, it’s versatile! You can make this recipe your own by adding in your favorite veggies or adjusting the seasonings to your taste.
Finally, let’s not overlook the nutritional benefits. Packed with lean protein and hearty vegetables, this soup is an excellent choice for maintaining a balanced diet. It’s also a great way to sneak in those veggies for picky eaters. So whether you’re nursing a cold or simply craving a classic, this soup is sure to uplift your spirits and satiate your hunger.
Ingredients about Crockpot Chicken Noodle Soup
To whip up this delightful Crockpot Chicken Noodle Soup, you’ll need the following ingredients. These simple components come together in perfect harmony to create a dish that hugs you from the inside out.
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 celery ribs, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon paste (optional)
- 8–9 cups reduced-sodium chicken broth
- 8 ounces wide or extra-wide egg noodles
- Chopped fresh parsley, for garnish
How to Make Crockpot Chicken Noodle Soup
Creating this comforting bowl of Crockpot Chicken Noodle Soup is as easy as pie. Follow these simple steps to enjoy a delicious homemade meal.
- Prepare your ingredients: Start by gathering all your ingredients. This will make the cooking process seamless and enjoyable.
- Layer the base: Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Next, add the diced onions, coins of carrots, sliced celery, and minced garlic. Spread them evenly to ensure every bite is infused with flavor.
- Season your soup: Sprinkle the dried thyme, rosemary, kosher salt, and black pepper over the mixture. If you’re using a bay leaf, toss it in at this stage as well. These herbs will impart aromatic qualities that elevate the taste.
- Add your liquids: If you’re using chicken bouillon paste, place it on top of the ingredients. Then pour in the reduced-sodium chicken broth, covering all the ingredients. Gently stir to mix the bouillon paste into the broth.
- Set your slow cooker: Cover the lid and set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. The chicken will become fork-tender and easily shred, plus all the flavors will meld beautifully together.
- Shred the chicken: Once the cooking time is up, carefully remove the chicken breasts from the pot using tongs. Let them cool slightly before shredding them with two forks. Return the shredded chicken to the pot, discarding the bay leaf if you used one.
- Cook the noodles separately: In a separate pot, boil water and cook the egg noodles until they are al dente, following package instructions. Drain them and then stir the noodles into the soup. Allow everything to sit on LOW for about 5 minutes so that the flavors can meld even further.
- Serve and garnish: Ladle generous portions into your favorite bowls and top with freshly chopped parsley for a burst of color and flavor. Enjoy every warm spoonful!
How to Serve Crockpot Chicken Noodle Soup
Serving your Crockpot Chicken Noodle Soup is all about creating a delightful experience.
Start with a generous scoop in a comforting bowl. This soup is best enjoyed hot, especially on a chilly day. Consider pairing it with warm, crusty bread or a simple green salad to complement the meal. The bread can serve as a perfect vehicle for sopping up the delicious broth, giving you an additional satisfying layer to your dining experience.
You might want to set up a small garnishing station for your table. Adding freshly chopped parsley or even a sprinkle of grated Parmesan cheese on top can elevate the presentation and flavor. For those who love a bit of zing, consider providing lemon wedges on the side. A little squeeze of lemon juice can brighten up the dish and contrast the rich broth.
Don’t forget about the leftovers! This soup refrigerates beautifully and will taste even better the next day, as the flavors continue to deepen. Whether you’re serving it for lunch at work or warming it up for dinner, this soup is sure to be a hit every time.
Expert Tips: Crockpot Chicken Noodle Soup
To ensure that your Crockpot Chicken Noodle Soup turns out perfectly every time, keep these expert tips in mind:
- Sear the chicken first: For an even deeper flavor, consider searing the chicken breasts in a skillet before adding them to the slow cooker. This step adds a golden crust and rich flavor to the chicken.
- Taste as you go: After shredding the chicken and adding the noodles, taste the soup. You may want to adjust the seasoning to your liking. A pinch of salt or a dash of pepper can make all the difference.
- Use quality ingredients: The broth is the base of your soup, so opt for a good-quality, reduced-sodium chicken broth. This will enhance the flavor while allowing you to control the salt level in your dish.
- Let it simmer: Don’t rush the cooking process. Letting the chicken cook low and slow helps it become tender and allows the flavors to develop deeply.
- Customize with vegetables: Feel free to add other vegetables you enjoy, such as peas or corn. These can add a pop of color and freshness to your soup.
How to Store Crockpot Chicken Noodle Soup
Storing your Crockpot Chicken Noodle Soup is a breeze, and it holds up well for leftovers. Here are some simple steps to follow:
- Cool it down: Before storing, allow the soup to cool to room temperature. This prevents condensation in your storage containers.
- Portion it out: Divide the soup into airtight containers or resealable bags. This makes it easier to reheat just the right amount later.
- Refrigerate or freeze: If you plan to eat the soup within a few days, store it in the refrigerator, where it will last for about 3-4 days. For longer storage, you can freeze the soup. When frozen, it can last up to three months.
- Reheat carefully: When you’re ready to enjoy your soup again, reheat it gently on the stovetop or in the microwave. If the soup has thickened, you may wish to add a bit more broth or water to reach your desired consistency.
Variation of Crockpot Chicken Noodle Soup
The beauty of Crockpot Chicken Noodle Soup lies in its versatility. Feel free to switch things up with these delightful variations:
- Herbed Chicken Soup: Add fresh herbs such as basil or dill to brighten the flavors even more. Toss them in during the final stages of cooking for maximum freshness.
- Vegetarian Option: Swap out the chicken for chickpeas or beans and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or spinach for a nutrient boost.
- Spicy Version: If you love a bit of heat, consider adding red pepper flakes or cayenne pepper to the soup. You can also serve it with a side of hot sauce for those who want to kick up the spice level.
- Creamy Variation: For a rich and creamy version, stir in a bit of heavy cream or half-and-half during the last 15 minutes of cooking. This will give your soup a luxurious texture and flavor.
- Southwestern Twist: Incorporate black beans, diced tomatoes, corn, and taco seasoning for a unique southwestern take on this classic dish.
FAQ
What makes this Crockpot Chicken Noodle Soup so special?
This soup stands out due to its simplicity and ability to evoke warmth and comfort. The slow cooker allows the flavors to meld beautifully, making every spoonful satisfying. It’s also a healthy option, packed with chicken, veggies, and egg noodles.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just be aware that it may need a little extra cooking time. The slow cooker will properly cook the chicken, making it tender and easy to shred.
How do I avoid mushy noodles in my soup?
To prevent the noodles from becoming mushy, cook them separately and add them to the soup just before serving. This way, they maintain their texture and don’t absorb too much liquid.
Can I double the recipe?
Absolutely! If you have a larger slow cooker, you can double the ingredients. Just make sure you have enough broth to cover everything, and adjust the cooking time slightly if needed.
How can I make this soup even healthier?
You can use whole grain or veggie noodles instead of traditional egg noodles for a healthier twist. Additionally, increasing the amount of vegetables you add will enhance the nutritional value without sacrificing taste.
Crockpot Chicken Noodle Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme leaves
- ½ tsp dried rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tsp chicken bouillon paste (optional)
- 8-9 cups reduced-sodium chicken broth
- 8 oz wide or extra-wide egg noodles
- to taste chopped fresh parsley, for garnish
Instructions
- Place chicken breasts at the bottom of the slow cooker. Add diced onion, sliced carrots, sliced celery, and minced garlic.
- Sprinkle dried thyme, rosemary, kosher salt, and black pepper over the ingredients. Add the bay leaf and chicken bouillon paste if using.
- Pour chicken broth over the ingredients, covering everything.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Once cooked, remove chicken and shred it with two forks. Return shredded chicken to the crock pot.
- Cook egg noodles separately according to package instructions, then stir into the soup.
- Let everything sit on LOW for about 5 minutes to meld flavors. Serve hot, garnished with fresh parsley.
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