There is something incredibly comforting about a warm bowl of homemade soup, especially when it is this Crockpot Chicken Noodle Soup Recipe. This dish is the ultimate go-to for chilly days or when you simply want a satisfying, nourishing meal without a ton of fuss. Tender chicken, tender-crisp vegetables, and perfectly cooked egg noodles all come together in a flavor-packed broth that feels like a big, cozy hug from the inside out. It’s easy to prepare ahead, makes great leftovers, and fills your kitchen with the most inviting aromas. Let me walk you through everything you need to bring this delicious Crockpot Chicken Noodle Soup Recipe to life.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—they each play a crucial role in building layers of flavor and creating the perfect texture balance in your soup. From the aromatic vegetables to the fragrant herbs, every item helps turn this dish into pure homemade goodness.
- Chicken breasts (1½ pounds): Use boneless, skinless for easy shredding and lean protein that stays tender.
- Kosher salt (½ teaspoon): Helps season the chicken and brings out natural flavors.
- Ground black pepper (¼ teaspoon): Adds a subtle warmth and depth without overpowering the broth.
- Low sodium chicken broth (8 cups): A rich, savory base that keeps the soup light and allows seasonings to shine.
- Chopped onion (1): Builds a sweet, aromatic foundation when slow-cooked with the broth.
- Carrots (3, peeled and sliced): Adds a slight sweetness and vibrant color for balance.
- Celery (2 ribs, chopped): Provides that classic crunch and subtle earthiness typical of chicken soup.
- Minced garlic (4 cloves): Infuses the soup with a fragrant, savory kick.
- Dried thyme (½ teaspoon): Offers a gentle herbal note that brightens the broth.
- Dried oregano (½ teaspoon): Introduces warm, slightly peppery undertones.
- Bay leaf (1): Slowly imparts complex, woodsy flavor during cooking.
- Lemon juice (½ lemon): Adds a splash of brightness that wakes up all the flavors.
- Egg noodles (8 ounces): These tender, slightly chewy noodles complete the comforting texture combo.
- Fresh parsley (for garnish): A final pop of color and fresh herbaceous lift.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Prepare and Season the Chicken
Begin by placing the chicken breasts directly into the bottom of your crockpot. Be sure to season them simply with the kosher salt and black pepper. This initial seasoning step helps infuse the chicken with flavor right from the start and sets the foundation for everything else.
Step 2: Add the Vegetables and Broth
Next, add the chopped onion, sliced carrots, chopped celery, minced garlic, dried thyme, dried oregano, and the bay leaf. Pour in the low sodium chicken broth, which will serve as the flavorful liquid base that ties all the ingredients together. The combination of fresh and dried herbs here takes the broth beyond ordinary and keeps it wonderfully herbal without being overwhelming.
Step 3: Slow Cook for Tenderness
Cover your crockpot and set it to cook on low for 3 to 4 hours. This slow-cooking process ensures that the chicken becomes incredibly tender and the vegetables soften just right while releasing their natural sweetness into the broth. You’ll have a rich, complex soup base ready by the time this step finishes.
Step 4: Shred the Chicken and Remove the Bay Leaf
Once the slow cooking time is up, carefully transfer the chicken breasts to a bowl. Use two forks to shred the meat into bite-sized pieces—this is that classic chicken noodle soup texture everyone loves. Don’t forget to fish out and discard the bay leaf from the crockpot before proceeding; it has done its job infusing flavor, but you don’t want to bite into it!
Step 5: Return Chicken and Add Lemon Juice
Pop the shredded chicken back into the crockpot, then add the fresh lemon juice. This little addition brightens the entire pot with a zesty note that contrasts beautifully with the savory broth, bringing everything to a harmonious balance.
Step 6: Cook the Noodles to Perfection
Finally, stir in the egg noodles and season the soup with extra salt and pepper to suit your taste. Cover and allow it to cook on low for an additional 20 to 30 minutes. This step is crucial to cook the noodles until they’re just tender and al dente, giving you that lovely springy bite that makes the soup feel hearty and fulfilling.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Adding fresh parsley as a garnish is a delightful finishing touch. It not only enhances the visual appeal with its vibrant green but also adds a burst of fresh, subtly peppery flavor that cuts through the richness of the soup. If you enjoy a bit of extra heat, a pinch of crushed red pepper flakes can be a fun addition.
Side Dishes
This Crockpot Chicken Noodle Soup Recipe shines wonderfully with some crusty bread or warm dinner rolls on the side. A crisp green salad or simple roasted vegetables will round out your meal nicely without stealing the spotlight from the soup.
Creative Ways to Present
For a charming twist, serve the soup in rustic bread bowls—this turns your meal into an interactive experience and also soaks up every last drop of the delicious broth. Alternatively, ladle your soup into clear glass mugs for a cozy afternoon presentation or pack it into thermoses for a comforting lunch on the go.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Because the noodles continue to soak up broth over time, you might want to store cooked noodles separately if you plan on keeping leftovers longer for best texture.
Freezing
You can freeze this soup in portions, but it’s best to freeze it without the noodles added. Freeze the broth, chicken, and vegetables in airtight containers for up to 3 months. When ready to eat, thaw and add fresh noodles, then warm through on the stovetop or in the crockpot.
Reheating
Reheat your soup gently on the stove over low heat until warmed through. If you’ve stored noodles separately, cook fresh egg noodles and add them just before serving to keep their texture fresh and pleasing.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken is a great time-saver. Add it in near the end of cooking just long enough to heat through, and remember to reduce your broth quantity slightly to maintain the right consistency.
Is it okay to use dried noodles instead of fresh egg noodles?
Yes, dried noodles work too, but be sure to adjust the cooking time accordingly. Add them later in the cooking process so they don’t become mushy.
Can I add other vegetables to this soup?
Definitely! Green beans, peas, or even spinach can be stirred in during the last 30 minutes of cooking to boost nutrition and flavor.
How can I make this soup gluten-free?
Simply swap out regular egg noodles for your favorite gluten-free pasta or even spiralized vegetables like zucchini noodles for a lower-carb option.
What if my soup is too thick or too thin?
If your soup thickens too much after refrigeration, thin it out with a little extra chicken broth or water when reheating. For thinner soup, add broth gradually until you reach your desired consistency.
Final Thoughts
You really can’t go wrong with this Crockpot Chicken Noodle Soup Recipe. It’s comforting, easy to make, and brings the best out of humble ingredients to create something truly special. Whether you’re nursing a cold, feeding the family, or just craving something cozy, this recipe is a trusty companion that won’t disappoint. Give it a try—you might just find a new favorite for your slow cooker rotation!
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Crockpot Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty Crockpot Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for cozy nights. Tender chicken breasts slow-cooked with fresh vegetables, herbs, and flavorful broth create a rich base that’s enhanced with the freshness of lemon juice and the perfect bite of egg noodles. This recipe yields eight servings and is designed for effortless preparation using a slow cooker.
Ingredients
Chicken and Broth
- 1½ pounds boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 cups low sodium chicken broth
Vegetables and Herbs
- 1 onion, chopped
- 3 carrots, peeled and sliced into ¼-inch slices
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
Other Ingredients
- ½ lemon, juiced
- 8 ounces egg noodles (â…” of a standard package)
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot. Season them evenly with kosher salt and ground black pepper to build foundational flavor.
- Add Broth and Vegetables: Pour in the low sodium chicken broth, then add the chopped onion, sliced carrots, chopped celery, minced garlic, dried thyme, dried oregano, and bay leaf. This combination will create a rich and aromatic soup base.
- Slow Cook the Ingredients: Cover the crockpot and cook on the low setting for 3 to 4 hours. This slow cooking process will tenderize the chicken and meld the flavors together.
- Shred the Chicken and Remove Bay Leaf: Once cooked, transfer the chicken breasts to a bowl. Using two forks, shred the chicken into bite-sized pieces. Be sure to remove and discard the bay leaf from the crockpot to avoid an overly intense flavor.
- Return Chicken and Add Lemon Juice: Put the shredded chicken back into the slow cooker. Squeeze in the juice of half a lemon to add a bright, fresh note to the broth.
- Add Egg Noodles and Finish Cooking: Stir in the egg noodles, then adjust seasoning with additional salt and pepper if needed. Cover and continue cooking on low for an additional 20 to 30 minutes, or until the noodles are al dente and tender.
- Garnish and Serve: Once the noodles are cooked through, ladle the soup into bowls and garnish with fresh parsley for color and extra flavor. Serve hot and enjoy!
Notes
- For a thicker broth, you can remove some broth before adding noodles and thicken it with a slurry of cornstarch and water.
- Feel free to substitute egg noodles with gluten-free or whole wheat noodles to suit dietary preferences.
- Adding freshly ground black pepper at the end helps to brighten the soup’s flavor.
- Leftovers store well in the refrigerator for 3-4 days; reheat gently to preserve noodle texture.
- Adding lemon juice at the end prevents it from becoming bitter and keeps the soup tangy and fresh.
