Why make this recipe
Crockpot Chicken Noodle Soup is a warm and comforting dish that’s perfect for any day of the week. It’s easy to make and fills your home with a delicious aroma while it cooks. Plus, it’s a great way to enjoy a hearty meal with minimal effort. Just toss everything in the crockpot, and let it do the work!
How to make Crockpot Chicken Noodle Soup
Ingredients:
- 3-4 boneless, skinless chicken breasts (1.5 lbs)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 8 oz No Yolks egg noodles
- Salt and pepper to taste
Directions:
- Prepare your ingredients by dicing the onion, carrots, and celery, and mincing the garlic.
- Layer the diced vegetables in the bottom of your crockpot. Place the boneless chicken breasts on top.
- Pour in the chicken broth and add thyme along with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken using two forks, then return it to the pot.
- Add the egg noodles about 30 minutes before serving and cook until tender.
How to serve Crockpot Chicken Noodle Soup
Serve your warm bowl of Chicken Noodle Soup with some crusty bread or crackers for a complete meal. You can also sprinkle some fresh herbs like parsley or basil on top for added flavor. Enjoy it hot!
How to store Crockpot Chicken Noodle Soup
Let any leftover soup cool completely before transferring it to an airtight container. Store it in the refrigerator for 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to make Crockpot Chicken Noodle Soup
- For more flavor, you can add herbs like rosemary or bay leaves.
- If you like your soup a bit thicker, add a splash of cream before serving.
- Feel free to adjust the vegetables based on your taste. Peas or corn can be great additions!
Variation
You can make this soup using turkey instead of chicken for a different taste. Additionally, using whole wheat noodles can make it a healthier option.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Just adjust the cooking time, as it may take longer to cook.
Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare it the day before and store it in the fridge until you are ready to cook.
Q: Is this soup gluten-free?
A: No Yolks egg noodles contain gluten. To make it gluten-free, you can use gluten-free noodles instead.
Crockpot Chicken Noodle Soup
A warm and comforting chicken noodle soup made easily in a crockpot.
- Total Time: 255 minutes
- Yield: 6 servings 1x
Ingredients
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 8 oz No Yolks egg noodles
- Salt and pepper to taste
Instructions
- Prepare your ingredients by dicing the onion, carrots, and celery, and mincing the garlic.
- Layer the diced vegetables in the bottom of your crockpot. Place the boneless chicken breasts on top.
- Pour in the chicken broth and add thyme along with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken using two forks, then return it to the pot.
- Add the egg noodles about 30 minutes before serving and cook until tender.
Notes
Serve with crusty bread or crackers. Can be topped with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Gluten
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg