This Crockpot Chicken Noodle Soup is a warm hug in a bowl! Packed with tender chicken, fresh veggies, and cozy noodles, it’s perfect for chilly days.
Honestly, who can resist that smell wafting from the kitchen? I love that I can just toss everything in and let it simmer while I binge my favorite shows! 🍲✨
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well. If you’re in a pinch, you could use rotisserie chicken to save time—just add it toward the end of cooking to warm it through.
Chicken Broth: Low sodium is my go-to to control saltiness. If you want a lighter option, vegetable broth provides a nice flavor. You can also use homemade broth if you have it on hand!
Vegetables: Carrots and celery add sweetness and crunch. If you prefer, you can swap in other veggies like parsnips or peas. Frozen veggies can work too, just add them in the last 20-30 minutes of cooking.
Noodles: Egg noodles absorb flavors well, but you can use any pasta you have, like whole wheat or gluten-free. Just keep an eye on cooking time, as different types cook differently!
How Do I Make Sure My Chicken is Perfectly Shredded?
Shredding chicken may seem tricky, but it’s quite simple! Here’s how:
- First, make sure your chicken is cooked through and tender. If it’s easy to pull apart with two forks, then you’re good to go!
- Remove the chicken from the crockpot with tongs and place it on a cutting board or plate.
- Using two forks, gently pull apart the chicken. Start from the center and work outwards. This will give you nice shredded pieces.
- Return the shredded chicken to the soup, mixing it well with the broth and vegetables.
This technique ensures your chicken is fully shredded and can soak up all those delicious flavors. It’s really satisfying, too!
Crockpot Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium preferred)
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 6 ounces egg noodles or pasta of choice
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Cooking in the crockpot will take about 6-7 hours on the LOW setting or 3-4 hours on HIGH. Total time will be around 6-7 hours, making it a great set-it-and-forget-it meal for a cozy evening!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts or thighs at the bottom of the crockpot. This helps them cook evenly and stay juicy.
2. Add the Veggies:
Layer the sliced carrots, celery, diced onion, and minced garlic on top of the chicken. The vegetables will meld beautifully throughout the cooking process!
3. Pour in the Broth:
Now it’s time to add the chicken broth over the veggies and chicken. Sprinkle in the dried thyme, parsley, basil, salt, and black pepper. Give it a gentle stir, but try to keep the chicken at the bottom, so it cooks well.
4. Let It Cook:
Cover the crockpot with its lid and set it to cook. You can go for LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be tender enough to shred easily and the veggies will be perfectly cooked.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the crockpot and place it on a plate. Using two forks, shred the chicken into bite-sized pieces. It’s a fun part!
6. Return the Chicken:
Put the shredded chicken back into the crockpot, giving everything a good stir to mix.
7. Cook the Noodles:
Add the egg noodles or your choice of pasta to the crockpot. Cook uncovered on HIGH for about 15-20 minutes, stirring occasionally. This prevents the noodles from clumping together.
8. Taste and Adjust:
Before serving, taste the soup and add more salt and pepper if needed. Adjust the flavors to your liking!
9. Serve It Up:
ladle the warm soup into bowls and garnish with freshly chopped parsley. If you like, serve it with some crusty bread on the side for dipping!
This slow cooker chicken noodle soup delivers comfort in every spoonful, combining tender chicken, soft veggies, and cozy noodles in a flavorful broth. Enjoy your delicious creation!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just ensure it’s cooked thoroughly—add an extra hour to the cooking time on LOW or 30 minutes on HIGH. No need to thaw beforehand, but remember to check that the chicken reaches an internal temperature of 165°F (75°C) after cooking.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. Just make sure to add the noodles when reheating to keep them from getting too soft.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like peas, green beans, or even potatoes. Just be mindful of their cooking times—if they require longer than the standard veggies, add them earlier in the cooking process.
