Name: Crockpot Chicken Noodle Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs chicken thighs or breasts, bone-in; 4 medium carrots, sliced; 3 celery stalks, chopped; 1 onion, diced; 3 garlic cloves, minced; 8 cups chicken broth; 2 cups egg noodles; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried parsley; Salt and pepper to taste; Fresh parsley for garnish

This Crockpot Chicken Noodle Soup is the ultimate comfort food, blending tender chicken, hearty vegetables, and soft noodles in a flavorful broth. Effortless and delicious, it’s the perfect meal to warm you up on chilly days. Slow-cooked to perfection, this soup is both nourishing and satisfying for the whole family.

Recipe Tips and Tricks:

Use bone-in chicken for a richer broth.
Add noodles during the last 30 minutes to avoid overcooking.
For a thicker soup, mix a tablespoon of cornstarch with water and stir it in during the last hour.
Fresh herbs added just before serving enhance the flavor.
Taste and adjust seasoning as needed before serving.

Why You’ll Love This Recipe:

This Crockpot Chicken Noodle Soup is the epitome of comfort food. Its slow-cooked process allows the flavors to meld beautifully, creating a rich and hearty broth. Perfect for busy days, it requires minimal effort but delivers maximum satisfaction. Whether you’re feeling under the weather or simply craving a cozy meal, this soup has you covered. It’s customizable, making it easy to cater to different dietary preferences or ingredient availability. Plus, the leftovers taste even better, making it a convenient and budget-friendly option.

Yield: 6 servings

Crockpot Chicken Noodle Soup

A hearty, slow-cooked chicken noodle soup that’s perfect for cozy dinners and easy to customize to your preferences.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

1.5 lbs chicken thighs or breasts, bone-in
4 medium carrots, sliced
3 celery stalks, chopped
1 onion, diced
3 garlic cloves, minced
8 cups chicken broth
2 cups egg noodles
2 bay leaves
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Crockpot: Place the chicken, carrots, celery, onion, and garlic into the crockpot.
Add Seasoning: Pour in the chicken broth, and add bay leaves, thyme, parsley, salt, and pepper. Stir gently to combine.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
Shred Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
Add Noodles: Stir in the egg noodles and cook for an additional 20-30 minutes on high, until noodles are tender.
Taste and Serve: Adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

Ensure the noodles are added late in the cooking process to prevent them from becoming mushy.
For a richer flavor, sauté the vegetables in a little olive oil before adding them to the crockpot.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 361Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 167mgSodium 1516mgCarbohydrates 20gFiber 2gSugar 4gProtein 32g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chicken: Bone-in chicken thighs or breasts are ideal for a flavorful broth. Remove skin if you prefer less fat.
Vegetables: Use fresh carrots, celery, and onions for the classic base. Feel free to add zucchini or peas for variety.
Noodles: Egg noodles work wonderfully for their texture, but you can substitute with gluten-free or whole-grain options.
Broth: A high-quality chicken broth or stock enhances the flavor significantly. Use low-sodium if you prefer to control salt levels.
Seasoning: Fresh thyme, bay leaves, and parsley elevate the flavor profile. Dried herbs can be used if fresh aren’t available.

Variations and Substitutions:

Protein: Swap chicken for turkey or use rotisserie chicken for a quicker version.
Vegetables: Add spinach, kale, or mushrooms for a nutritious twist.
Noodles: Substitute noodles with rice or quinoa for a gluten-free option.
Dairy-Free: This soup is naturally dairy-free, but you can add coconut milk for a creamy version.
Spices: Add a pinch of chili flakes or smoked paprika for a subtle kick.

Storage Options:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions without the noodles for up to 3 months. Add freshly cooked noodles when reheating.
Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of water or broth if needed.