This Crockpot Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, hearty noodles, and colorful veggies simmered to perfection, it’s super comforting.
Making this soup is easy! Just toss everything in the Crockpot and let it work its magic. When it’s done, you’ve got a delicious meal that feels like home!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy. If you’re looking for a leaner option, go for chicken breasts. You can also use leftover rotisserie chicken to save time!
Chicken Broth: Store-bought broth works great, but homemade adds more flavor. If you’re low on broth, water will work in a pinch, just be sure to season well.
Carrots and Celery: Fresh veggies bring color and crunch. If you’re missing celery, zucchini is a nice substitute. You can also throw in any leftover veggies you want!
Herbs: Dried herbs are ideal, but you can use fresh if you have them. Just increase the amounts slightly since fresh is less concentrated. Fresh thyme really boosts the flavor!
Egg Noodles: Wide egg noodles are classic, but you can substitute with whole wheat or gluten-free noodles if needed. Just be mindful of the cooking times.
What’s the Best Way to Shred Chicken in a Crockpot?
Shredding chicken can be easy if you follow a few simple steps! Once the chicken is cooked through, remove it from the Crockpot and use two forks.
- Hold one fork in each hand: use one to stabilize the chicken and the other to pull apart the meat.
- Shred into bite-sized pieces, and don’t worry if it’s not perfect!
- Return the shredded chicken back to the soup—this way, it will soak up even more flavor.
This method gives you tender, shredded chicken that’s perfect for your soup!
Crockpot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried parsley (plus extra for garnish)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 4 cups egg noodles or wide egg noodles
- 2 tablespoons olive oil or butter (optional)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep, and you need to set aside 6 to 7 hours if cooking on low or 3 to 4 hours if cooking on high in the Crockpot. A little wait, but totally worth it when the amazing aromas fill your kitchen!
Step-by-Step Instructions:
1. Start with the Chicken:
Begin by placing the boneless, skinless chicken breasts or thighs in the bottom of your Crockpot. This is the base of your soup and will provide that delicious, tender chicken!
2. Add the Veggies:
Next, layer on the sliced carrots, celery, diced onion, and minced garlic right on top of the chicken. These colorful veggies will add lots of flavor and nutrition.
3. Pour in the Broth:
Now it’s time to pour in the chicken broth. Add it right over the veggies and chicken. Then, sprinkle in the dried parsley, thyme, basil, salt, and pepper to season your soup. This is where all those yummy flavors come together!
4. Cook it Up:
Cover the Crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and the vegetables are tender. The aroma will be fantastic!
5. Shred the Chicken:
Once everything is cooked, carefully take out the chicken from the pot. Use two forks to shred it into bite-sized pieces. It’ll be easy to pull apart because it will be so tender!
6. Combine Everything:
Return the shredded chicken back into the Crockpot and stir to mix everything together nicely.
7. Add the Noodles:
Now, you can add the egg noodles to the Crockpot. Stir them in so they get all that flavorful broth around them.
8. Final Cook:
Cover the Crockpot again and cook on high for an additional 15-20 minutes, or until the noodles are tender. Keep an eye on them so they don’t overcook!
9. Taste and Adjust:
Before serving, taste the soup and adjust the salt and pepper if needed to make it perfect for your liking.
10. Optional Richness:
If you want to add some extra richness, stir in 2 tablespoons of olive oil or butter just before serving.
11. Serve and Enjoy:
Serve your soup hot, garnished with fresh parsley if you’d like, along with some crusty bread or crackers on the side. You’re all set!
Enjoy your hearty, comforting Crockpot Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time by about 1 hour on low or 30 minutes on high to ensure it cooks through completely. Make sure to check that it reaches an internal temperature of 165°F (75°C) before serving.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just cook according to the recipe, allow it to cool, then refrigerate in an airtight container. Reheat on the stove or in the microwave with a splash of broth added to keep it moist.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave a little space in the container as the soup will expand when frozen!
Can I Customize the Vegetables?
Definitely! Feel free to add any vegetables you love or have on hand, like peas, green beans, or corn. Just remember to chop them to similar sizes for even cooking, and add heartier vegetables earlier in the cooking process compared to softer ones.
