homemade chicken noodle soup in crock pot
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Chicken as food
Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.
Crock-Pot Chicken Noodle
Do you cook the chicken before putting in the soup?
It’s not necessary! Let your slow cooker do the hard work for you 🙂 Add raw boneless skinless chicken breasts to the slow cooker, then let it cook for 6 hours. Once the chicken is tender, remove the breasts from the slow cooker and use two forks to shred the meat. Return the chicken to the slow cooker and stir with the soup.
What can I add to chicken soup to make it more flavorful?
Fresh herbs, garlic, and a bay leaf will help make your soup more flavorful. If you make chicken soup and feel like it’s lacking something, this can typically be not enough salt. Finish the soup with a pinch of flaky sea salt, a drizzle of olive oil, and a squeeze of lemon for a brighter, more punchy flavor. If you like spicy food, also consider adding a pinch of crushed red pepper flakes or cayenne to give the soup some heat.
Do I need to use fresh herbs?
You can definitely use dried thyme and rosemary here, but we love the ease of throwing in fresh sprigs, and the more vibrant flavor of fresh herbs.
What’s the best kind of noodles for chicken noodle soup?
While egg noodles are the most common, any short pasta can work. Use it as an opportunity to use up that bowtie or rigatoni that you’ve had forever.
Can I freeze chicken noodle soup?
We prefer to freeze the soup without the noodles. The soup itself freezes well and can be reheated whenever the craving hits, but the noodles will get mushy sitting in all of that broth so we’d recommend cooking them off fresh!
Ingredients
1 1/2 lb.boneless skinless chicken breasts
1large onion, chopped
3carrots, peeled and sliced into coins
2stalks celery, sliced
4 tsp.sprigs fresh thyme
4 tsp.sprigs fresh rosemary
3cloves garlic, minced
1bay leaf
Kosher salt
Freshly ground black pepper
10 c.low-sodium chicken broth
8 oz.egg noodles
Directions
- In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
- Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
- Cook on low, covered, until al dente, 20 to 30 minutes.
Nutrition (per serving): 316 calories, 34 g protein, 31 g carbohydrates, 3 g fiber, 4 g sugar, 6 g fat, 2 g saturated fat, 384 mg sodium
SLOW COOKER CHICKEN NOODLE SOUP
INGREDIENTS:
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 8 ounces spaghetti, broken into thirds
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
DIRECTIONS:
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
- Stir in lemon juice and parsley.
- Serve immediately.
Crockpot Chicken Noodle Soup
ingredients
-
- 1 – 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 3 – 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
- 8 – 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- fresh parsley, minced (for garnish)
instructions
-
To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
-
Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
-
Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
-
Cook egg noodles al dente according to package directions.
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Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
-
Serve garnished with minced fresh parsley and a sprinkle of black pepper.
notes
While this recipe originally had the noodles cook in the slow cooker, some brands did not work well. We strongly suggest cooking the pasta separately.
Option to Cook Egg Noodles in Slow Cooker: Add raw egg noodles before serving, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender.
nutrition information
Slow Cooker Chicken Noodle Soup
why we love this chicken noodle soup recipe
What’s not to love about classic chicken noodle soup?! This easy recipe is one of our favorites for so many reasons.
- Cozy & Comforting – This soup is the ultimate comfort food. Big pieces of carrots, lots of egg noodles, veggies and yummy broth – it’s delicious!
- Made in one pot- This soup is made entirely in your crockpot which means super easy clean up!
- Lean protein – I use boneless skinless chicken breasts in this recipe, which are lean and high in protein!
- Veggie loaded– I load this soup up with a ton of zucchini, carrots, and onions. The more veggies the better in my opinion!
ingredients for crockpot chicken soup with noodles
To make crockpot chicken soup with noodles you’ll need:
- celery, onion, carrots, garlic
- boneless skinless chicken breasts
- salt, pepper
- fresh rosemary, dried thyme, red pepper flakes, bay leaves
- chicken broth
- egg noodles
how to make chicken noodle soup
Making crockpot chicken noodle soup is SO easy! Here’s how to do it:
- In your crockpot combine all ingredients except for egg noodles. Cook on low for 6-8 hours or high for 3-4 hours.
- 20 minutes before you’re ready to eat, remove your chicken, shred them using forks, and add the shredded chicken back to the pot.
- Turn your crockpot to high and add in your egg noodles. You can also boil them separately on the stove if you’d prefer.
- After 15-20 minutes your egg noodles should be perfectly cooked and your soup will be ready to enjoy!
NOTES
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs.
Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences.
Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning.
Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor.
How to store leftover chicken noodle soup:
– Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.
– Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.
– Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.
– One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them fresh when you reheat the soup.
How Long Does Chicken Noodle Soup Last
Chicken noodle soup will last about 3 to 4 days in the fridge if properly stored in an airtight container.
You can also freeze it in airtight containers or heavy-duty freezer bags. If properly stored, chicken noodle soup could last 4 to 6 months in the freezer.
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