Why You’ll Love This Crockpot Chicken Noodle Soup

• Effortless Preparation: With minimal chopping and sautéing, prep time is a breeze. Simply toss the ingredients into the crockpot and let it work its magic.
• Deep, Cozy Flavor: The slow cooking process allows the flavors to meld together, creating a rich and satisfying broth that will warm you from the inside out.
• Perfect for Meal Prep: This recipe makes a large batch, ideal for serving a crowd or enjoying leftovers throughout the week.
• Versatile and Customizable: Easily adapt the recipe to your preferences by using different vegetables, herbs, or types of noodles.

Key Ingredients for the Best Chicken Noodle Soup

Here’s a breakdown of the essential ingredients that make this crockpot chicken noodle soup so flavorful and comforting:

• Chicken: Use boneless, skinless chicken breasts or thighs, or a combination of both. Chicken breasts are lean and tender, while thighs offer a richer flavor.
• Egg Noodles: Thick egg noodles hold up well during slow cooking and add a delightful buttery flavor to the broth.
• Chicken Broth: Opt for a high-quality chicken broth with simple ingredients for the best taste. Low-sodium broth can be used, but you may need to adjust the salt accordingly.
• Aromatic Vegetables: A classic combination of white onion, garlic, carrots, and celery forms the foundation of the soup’s flavor.
• Butter (or Oil): Sautéing the vegetables in butter (or olive oil for a dairy-free option) enhances their flavor and texture.
• Seasonings: Dried thyme, turmeric, bay leaves, salt, and pepper create a warm and savory profile.
• Fresh Parsley: Adding parsley both during cooking and as a garnish brightens the flavor and adds a touch of freshness.
• Turmeric: Don’t skip the turmeric, it enhances the savory flavors.

Step-by-Step Guide to Making Crockpot Chicken Noodle Soup

Follow these simple steps to create a delicious and comforting pot of chicken noodle soup:

1. Prepare the Vegetables: Peel and chop the onion, slice the carrots and celery, and mince the garlic.
2. Sauté the Vegetables: In a skillet, melt the butter (or heat the oil) over medium heat. Add the vegetables and sauté for about 5 minutes, until slightly softened.
3. Assemble the Soup: Place the chicken pieces in the bottom of the crockpot. Top with the sautéed vegetables and seasonings.
4. Add Broth and Cook: Pour in the chicken broth. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
5. Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the crockpot and shred it with two forks.
6. Add Noodles and Parsley: Return the shredded chicken to the crockpot. Add the egg noodles and most of the chopped parsley.
7. Cook the Noodles: Stir the soup, cover, and cook for 20 minutes, or until the noodles are tender.
8. Serve: Garnish with fresh parsley and enjoy!

Tips for the Perfect Crockpot Chicken Noodle Soup

• Don’t Overcook the Noodles: Add the noodles towards the end of the cooking time to prevent them from becoming mushy.
• Adjust Seasoning: Taste the soup before serving and add more salt, pepper, or other spices as needed.
• Use High-Quality Broth: A good broth is key to a flavorful soup.
• Shred Chicken Easily: Use two forks to easily shred the cooked chicken.
• Faster Version: For a quicker version, use shredded rotisserie chicken and add it along with the noodles during the last 30 minutes of cooking.

Serving Suggestions

This chicken noodle soup is a complete meal in itself, packed with protein, carbs, and vegetables. However, if you’re looking for additional sides, consider:

• Crusty bread for dipping
• Buttery crackers
• A side salad

Storing and Reheating

To store, let the soup cool completely and transfer it to airtight containers. Refrigerate for up to 3-4 days. For best results, store the soup without the noodles, as they can become soft over time. You can store the noodles separately or cook a fresh batch when reheating.

The soup can also be frozen for up to 2-3 months. Again, it’s best to freeze the chicken and broth without the noodles.

To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring in between. Avoid boiling to keep the chicken tender and the noodles from becoming mushy.

Frequently Asked Questions

• Do I have to cook the vegetables before adding them to the crockpot?

  Technically no, but sautéing the vegetables before adding them to the crockpot enhances their flavor and texture.

• Can I make it creamy?

  Yes! Add a splash of heavy cream near the end of cooking for a richer broth. Season with additional salt and pepper as needed.

• Why are my noodles mushy?

  They likely cooked too long. Add the noodles near the end of the cooking process to prevent them from overcooking.

• What’s the best way to shred cooked chicken?

  Use two forks to pull the meat apart or kitchen scissors to cut it into chunks.

More Soup Recipes You’ll Love

If you enjoyed this crockpot chicken noodle soup, be sure to check out these other delicious soup recipes:

Chicken Minestrone Soup
Chicken Tortellini Soup
Greek Lemon Chicken Soup
Chicken Orzo Soup

Crockpot Chicken Noodle Soup Recipe

This easy crockpot chicken noodle soup recipe is perfect when you are feeling under the weather or need a cozy meal.

Ingredients:

• 2 tablespoons butter or oil
• 1 onion, peeled and chopped
• 4-6 cloves garlic, minced
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced carrots
• 1 1/2 pounds boneless skinless chicken breast and/or thighs
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon turmeric
• 10 cups chicken broth
• 8 ounces thick egg noodles
• 2 tablespoons parsley
• Salt and pepper

Instructions:

1. Set a sauté pan over medium heat. Add the butter, onions, garlic, celery, and carrots. Stir and sauté for 5-8 minutes to soften the vegetables.
2. Set out a 6-8 quart crockpot. Place the raw chicken pieces in the bottom. Scoop the sautéed vegetables over the top of the chicken. Then add the thyme, bay leaves, turmeric, and chicken broth. Add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Cover the crockpot and set on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
3. About 30 minutes before you’re ready to serve, use tongs to remove the chicken pieces. Shred the chicken pieces with forks, or alternatively chop them into small half-inch cubes, and toss the chicken back into the crockpot. Add the egg noodles and parsley. Stir the noodles until they are covered in broth then cover the crock again for 20+ minutes, until the noodles are al dente. Serve warm.

Notes:

Before storing, let the soup cool completely, then transfer to airtight containers and refrigerate for up to 3-4 days. If possible, store the soup without the noodles – they can soak up broth and become soft and mushy over time.

You can also freeze it for up to 2-3 months, but again, it’s best to freeze the chicken and broth without the noodles, then add fresh ones when reheating.

Reheat a larger batch on the stovetop on medium heat, stirring occasionally until fully warmed. Or transfer leftovers into a (microwave-safe) bowl in the microwave, heating in 1-minute increments, stirring in between until warm. Avoid boiling to keep the chicken tender and the noodles from turning mushy!