If you are craving a cozy, comforting meal that feels like a warm hug in a bowl, this Crockpot Chicken Noodle Soup Recipe will quickly become your go-to. It’s the perfect blend of tender chicken, fragrant herbs, and perfectly cooked egg noodles all simmered together in a slow cooker to develop deep, satisfying flavors without any fuss. Whether you’re battling a chill or simply need a hearty supper after a busy day, this recipe delivers that classic soup experience with minimal effort but maximum taste.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making your Crockpot Chicken Noodle Soup Recipe sing. Each component plays a vital role, from bringing savory depth to adding texture and color that makes every spoonful delightful.
- 1 medium onion (chopped): Provides a sweet and savory base that deepens the flavor.
- 2 sticks celery (chopped): Adds a subtle crunch and freshness to balance the richness.
- 2 medium carrots (peeled & sliced): Bring a natural sweetness and vibrant color.
- 2 cloves garlic (minced): Infuses the soup with aromatic warmth.
- 4 cups chicken broth: The heart of the soup’s savory goodness and moisture.
- 2 cups water: Keeps the broth light and perfect for slow cooking.
- 1.5 pounds chicken thighs (boneless/skinless): Tender and juicy for a satisfying protein boost.
- 1/2 teaspoon Italian seasoning: Adds a gentle herbaceous note without overpowering the soup.
- 2 bay leaves (optional): Impart a subtle earthiness while simmering.
- 2 cups uncooked egg noodles: Soft, comforting noodles that soak up all the flavors.
- Salt & pepper (to taste): Essential seasonings to balance and enhance every bite.
- Fresh parsley (chopped): A bright, fresh garnish that lifts the entire dish visually and flavor-wise.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Prep Your Ingredients
Start by washing, peeling, and chopping all your veggies – onions, celery, and carrots – and mince your garlic. Having everything prepped upfront keeps the cooking process seamless and makes assembling the soup effortless.
Step 2: Combine Ingredients in the Slow Cooker
Layer the chicken thighs, chopped vegetables, garlic, chicken broth, water, Italian seasoning, and bay leaves directly into the crockpot. Hold off on the noodles, salt, pepper, and parsley for now. This straightforward layering ensures every flavor can meld slowly over time.
Step 3: Slow Cook to Perfection
Set your crockpot to low and let the soup cook for 6 to 8 hours for that deep, slow-cooked complexity, or use the high setting for 3 to 4 hours if you’re a bit pressed for time. This long, gentle simmer is what transforms these simple ingredients into a soul-soothing masterpiece.
Step 4: Shred the Chicken and Add Noodles
Once the chicken is tender, remove it from the crockpot and shred it with two forks or dice it into bite-sized pieces. Stir the chicken back into the soup along with the uncooked egg noodles. Switch the crockpot to high and cook for about 15 minutes, until the noodles are tender but not mushy.
Step 5: Final Touches
Discard the bay leaves, then season the soup with salt and pepper to your liking (you may want to add quite a bit as the slow cooking develops flavors that balance nicely with seasoning). Sprinkle fresh chopped parsley on top to add a pop of color and fresh herbal brightness just before serving.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Adding fresh parsley is the classic finishing touch, but you can also sprinkle some cracked black pepper or a squeeze of lemon juice to brighten the flavors even more. A little swirl of crème fraîche or a handful of grated Parmesan cheese can make your soup feel extra special and indulgent.
Side Dishes
Serve this soup with crusty bread or warm dinner rolls for dipping, or a light side salad with a tangy vinaigrette to balance out the richness. Even simple buttered toast complements the soup beautifully and makes for a satisfying meal.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic pottery bowls with a sprinkle of fresh herbs on top. You can also ladle it into bread bowls for a fun twist that combines soup and side all in one edible container – perfect for impressing friends or family!
Make Ahead and Storage
Storing Leftovers
Store any leftover Crockpot Chicken Noodle Soup Recipe in an airtight container in the refrigerator for up to 3 days. Keeping the noodles and broth together is fine, but the noodles will continue to soften, so reheat gently and consider adding a few extra fresh noodles if needed.
Freezing
If you want to freeze the soup, it’s best to leave the noodles out before freezing and add them fresh when reheating. Freeze the broth, chicken, and vegetables in airtight containers or freezer bags for up to 3 months. This way, your soup won’t become mushy when thawed.
Reheating
Reheat your soup slowly on the stove over medium heat, stirring occasionally. Add freshly cooked egg noodles if you froze the soup without them, and adjust seasoning as flavors sometimes mellow in storage. This will refresh the soup’s texture and taste.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and will still provide great flavor, but they tend to dry out more easily during long cooking. To keep them juicy, try cooking on low for less time or shred and add them later in the process.
Can I make this soup without a slow cooker?
Yes, you can make a similar soup on the stovetop by simmering the ingredients in a large pot for about 45 minutes to an hour. However, the slow cooker allows flavors to deepen gently and the chicken to become extra tender without constant attention.
Is it okay to use dried herbs instead of fresh parsley?
Dried herbs can work in a pinch but fresh parsley really brightens up this soup at the end. If you only have dried, add it during the cooking process but don’t expect the same lively freshness.
Can I add other vegetables to this Crockpot Chicken Noodle Soup Recipe?
Definitely! Feel free to customize it with peas, corn, mushrooms, or even spinach added near the end of cooking. The beauty of this soup is its versatility.
How do I prevent the noodles from becoming mushy?
The best way is to add the egg noodles only during the final 15 minutes of cooking. If you plan to store leftovers, consider adding fresh noodles when reheating instead of cooking them all upfront.
Final Thoughts
This Crockpot Chicken Noodle Soup Recipe is the kind of comforting, reliable meal everyone needs in their repertoire. It blends simplicity with incredible flavor and warmth, making it perfect for any day you want to treat yourself or care for someone you love. Trust me, once you try it, it will become a cherished favorite for seasons to come.
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Crockpot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chicken Noodle Soup recipe offers a comforting and easy-to-make meal perfect for chilly days. Tender chicken thighs cooked slowly with aromatic vegetables and seasoned broth combine with egg noodles, creating a classic dish that’s full of flavor and warmth.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 2 medium carrots, peeled and sliced
- 2 cloves garlic, minced
Liquids & Broth
- 4 cups chicken broth
- 2 cups water
Protein & Seasonings
- 1.5 pounds boneless skinless chicken thighs
- 1/2 teaspoon Italian seasoning
- 2 bay leaves (optional)
- Salt and pepper to taste
Others
- 2 cups uncooked egg noodles
- Fresh parsley, chopped (about 1 tablespoon or more for garnish)
Instructions
- Prep Ingredients: Chop the onion, celery, and carrots, peel and slice the carrots, and mince the garlic cloves preparing all the vegetables for the soup.
- Add to Slow Cooker: Place the chopped onion, celery, carrots, minced garlic, chicken broth, water, chicken thighs, Italian seasoning, and bay leaves into the slow cooker. Leave out the noodles, salt, pepper, and parsley for now.
- Slow Cook: Set the slow cooker to low and cook for 6 to 8 hours, or alternatively, cook on high for 3 to 4 hours until the chicken is tender and cooked through.
- Shred Chicken & Add Noodles: Remove the chicken thighs from the slow cooker, shred or chop them with two forks, then return the chicken to the pot. Add the uncooked egg noodles and cook on high for about 15 minutes or until the noodles are tender.
- Final Seasoning and Serve: Remove and discard the bay leaves. Season the soup with salt and pepper to taste, adding more salt if desired. Serve hot, garnished with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute chicken breasts if preferred, though thighs offer more flavor and moisture.
- For a thicker broth, reduce the amount of water or simmer uncovered for a short time before adding noodles.
- If you prefer gluten-free noodles, swap egg noodles for a gluten-free pasta variety.
- Adjust seasoning gradually; slow cooking can concentrate flavors so taste before adding extra salt.
- Leftovers keep well refrigerated for 3-4 days or can be frozen for up to 3 months.
