CROCKPOT CHICKEN NOODLE SOUP
This comforting Crockpot Chicken Noodle Soup is rich, flavorful, and easy to make. Tender chicken, hearty vegetables, and perfectly cooked noodles create a cozy meal, ideal for chilly days or when you need a warm, homemade dinner.
Ingredients
For the Soup:
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 8 cups chicken broth
- 3 medium carrots sliced
- 3 celery stalks sliced
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- 2 cups egg noodles or pasta of choice
Optional Garnish:
- Fresh parsley chopped
- Grated Parmesan cheese
Instructions
- Prepare Ingredients: Wash, peel, and slice the vegetables. Mince the garlic.
- Add to Crockpot: Place chicken, carrots, celery, onion, garlic, and spices into the crockpot. Pour in the chicken broth.
- Cook: Cover and cook on low for 4–6 hours, or until the chicken is tender.
- Shred Chicken: Remove the chicken and shred it with two forks. Return shredded chicken to the crockpot.
- Add Noodles: Add the egg noodles and cook for 15–20 minutes on high, or until noodles are tender.
- Season: Taste and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls, garnish with fresh parsley or Parmesan if desired.
Notes
- Make Ahead: Prep vegetables in advance and store in the fridge for up to 1 day. Soup can also be frozen for up to 2 months.
- Customizing the Flavor: Add a pinch of turmeric or paprika for extra warmth. You can also swap chicken for turkey or rotisserie chicken.
- Serving Suggestions: Serve with crusty bread, crackers, or a simple side salad for a complete meal.
- Allergy-Friendly Options: Use gluten-free noodles for a gluten-free version or low-sodium broth for a lighter option.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat on the stove to prevent overcooking noodles.