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To make a warm and tasty crockpot chicken noodle soup, gather the following ingredients: - 1 lb chicken breast, boneless and skinless - 4 cups low sodium chicken broth - 2 cups water - 2 cups sliced carrots - 1 cup chopped celery - 1 large diced onion - 3 cloves minced garlic - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 2 cups egg noodles - Fresh parsley for garnish Each ingredient plays a key role in flavor and texture. The chicken provides protein and heartiness. The broth adds depth and warmth. Carrots, celery, and onions bring freshness and crunch. Garlic gives it a nice kick. Thyme and rosemary add a lovely aroma. The bay leaves infuse even more flavor. Finally, egg noodles create that classic soup feel. When selecting your ingredients, choose fresh veggies for the best taste. Use low sodium broth to control the saltiness. This dish is all about simplicity and comfort, so make it your own! Adjust the herbs or add your favorite spices. Enjoy the process of cooking and the joy it brings. {{ingredient_image_1}} Start by chopping your vegetables. Here’s how: - Slice 2 cups of carrots into thin rounds. - Chop 1 cup of celery into small pieces. - Dice 1 large onion into small cubes. - Mince 3 cloves of garlic finely. Next, prepare the chicken. Use 1 pound of boneless, skinless chicken breast. You don’t need to chop it. Just place it whole in the crockpot. Measuring ingredients is key. Make sure you have the right amounts. This ensures your soup has the right taste and texture. Now, let’s cook! Follow these steps for the crockpot method: 1. Put the whole chicken at the bottom of the crockpot. 2. Pour in 4 cups of low-sodium chicken broth and 2 cups of water. The chicken should be covered. 3. Add your sliced carrots, chopped celery, diced onion, and minced garlic. 4. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 2 bay leaves, salt, and pepper. Cover the crockpot. You can cook on low for 6-8 hours or on high for 4-5 hours. Cooking on low makes the chicken super tender. After the cooking time, check the chicken. It should be cooked through and easy to shred. 1. Remove the chicken from the pot. Use two forks to shred it. 2. Return the shredded chicken to the pot. 3. Stir in 2 cups of egg noodles. Cover and cook on high for an extra 30 minutes, or until the noodles are tender. Before serving, taste the soup. Adjust the seasoning if needed. Finally, serve hot and garnish with fresh parsley for a pop of color! To ensure your chicken stays tender, use boneless, skinless chicken breast. Cook it on low heat for a long time. This slow cooking helps break down the fibers. The chicken becomes soft and easy to shred. For the best seasoning, add salt and pepper toward the end. You can taste the soup first. This way, you can adjust the flavor just right. Use fresh herbs like parsley for a burst of flavor. Dried thyme and rosemary work well too. They add depth to the soup. Using rotisserie chicken is a great shortcut. It saves time and adds flavor. You can shred it and add it right to the broth. This cuts your prep time in half. Pre-chopping your vegetables also speeds things up. You can do this the night before. Just store them in the fridge. This makes your cooking day much easier. Pair your soup with warm bread or a crisp salad. A crunchy side adds texture to the meal. You can even serve it with a grilled cheese sandwich. For garnishing, sprinkle fresh parsley on top. This adds color and freshness. You can also add a squeeze of lemon for a zesty touch. Enjoy your hearty bowl of soup! Pro Tips Use Bone-In Chicken: For extra flavor, consider using bone-in chicken breasts or thighs. The bones add richness to the broth. Customize Veggies: Add your favorite vegetables like peas, corn, or green beans for a heartier soup. Make It Ahead: This soup keeps well in the fridge for up to 3 days. Reheat and add fresh noodles if needed. Herb Variations: Try experimenting with other herbs like dill or sage to give the soup a different flavor profile. {{image_2}} You can make this soup healthier by swapping out the egg noodles. Here are two great options: - Zucchini noodles: These noodles are low in carbs and add a fresh taste. Use a spiralizer to make thin strips of zucchini. Add them to the soup during the last 30 minutes of cooking. - Gluten-free egg noodles: If you need to avoid gluten, these noodles work well. Look for brands made with rice or corn. They cook quickly, so add them in the last 30 minutes too. To boost the flavor of your soup, try these tips: - Add different herbs and spices: Mix in fresh basil, dill, or oregano. These herbs add a new taste to your soup. You can also try a pinch of cayenne for some heat. - Incorporate lemon or lime juice: A splash of citrus brightens the soup. Add a tablespoon of juice just before serving. This adds a nice tang and freshness to every bowl. Adding more veggies can make your soup even better. Here are some ideas: - Additional veggies for nutrition: Throw in green beans, peas, or spinach. These add color and nutrients. Chop them into small pieces and add them during the last hour of cooking. - Seasonal vegetable suggestions: Use what’s in season for the best flavor. In the fall, try butternut squash. In the spring, add asparagus. Each season brings new tastes to enjoy. Your chicken noodle soup will stay fresh in the fridge for about 3 to 4 days. To keep it at its best, let the soup cool first. Then, transfer it to an airtight container. This helps prevent any loss of flavor or texture. Always label your container with the date. This way, you know when it’s time to eat it or toss it out. Freezing soup is a great idea for later meals. Portion the soup into freezer-safe containers. Leave some space at the top since liquids expand when frozen. You can freeze it for up to 3 months. When you're ready to enjoy it, move a portion to the fridge overnight to thaw. Reheat it on the stove or in the microwave until hot. Stir occasionally to ensure even heating. Preparing this soup ahead of time saves you work during busy days. You can make a big batch and portion it out. Use small containers for lunches or quick dinners. Pair it with a simple salad or a piece of bread for a complete meal. Leftovers can also work as a filling lunch. Just heat them up, and you’re good to go! Yes, you can use frozen chicken breast. Just add it directly to the crockpot. The cooking time will increase by about an hour. Ensure that the chicken reaches 165°F to be safe. If you forget to add noodles, don't worry! You can add them after shredding the chicken. Stir in the egg noodles and cook on high for 30 minutes. This will let the noodles soften in the soup. Yes, you can make this soup on the stovetop. Use a large pot and follow the same steps. Cook the chicken for about 20-30 minutes on medium heat. Once the chicken is done, shred it and add the noodles. Let them cook for about 8-10 minutes until they are tender. Adjust the heat to keep it simmering gently. This article outlined how to make a hearty chicken soup in a crockpot. We covered the important ingredients and step-by-step instructions for perfect results. You learned tips for cooking, shortcuts for faster prep, and ideas for variations. Remember to store your soup properly for later enjoyment. By following these easy steps, you can create a delicious meal anytime. Enjoy making this chicken soup and share it with your loved ones!

Cozy Crockpot Chicken Noodle Soup

A warm and comforting chicken noodle soup made in a crockpot, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb chicken breast, boneless and skinless
  • 4 cups chicken broth (low sodium)
  • 2 cups water
  • 2 cups carrots, sliced
  • 1 cup celery, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 leaves bay leaves
  • to taste salt and pepper
  • 2 cups egg noodles
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Place the chicken breast at the bottom of the crockpot.
  • Add the chicken broth and water, ensuring the chicken is submerged.
  • Stir in the sliced carrots, chopped celery, diced onion, and minced garlic.
  • Add dried thyme, dried rosemary, bay leaves, salt, and pepper to the pot.
  • Cover the crockpot and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is cooked through and tender.
  • Once the cooking time is up, remove the chicken from the crockpot and shred it using two forks.
  • Return the shredded chicken to the pot, and stir in the egg noodles.
  • Cover and cook for an additional 30 minutes on high, or until the egg noodles are tender.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley.

Notes

Feel free to add other vegetables as desired.
Keyword chicken, crockpot, noodles, soup