Easy Crockpot Chicken Noodle Soup Recipe | Set It & Forget It!

Introduction

Oh, chicken noodle soup! Does any dish just instantly bring you back to childhood, or feel like a warm hug when you’re feeling a little under the weather? For me, it’s the ultimate comfort food. And guess what? Making that magical bowl of goodness doesn’t have to be a whole production! This Crockpot Chicken Noodle Soup recipe is so ridiculously easy, you’ll wonder why you haven’t been making it this way all along. It’s practically set-it-and-forget-it, and the flavor? Pure, nostalgic perfection.

Why You’ll Love This Recipe

• Fast: Seriously, the prep is just 15 minutes!
• Easy: Your slow cooker does all the heavy lifting.
• Giftable: Perfect for new parents, sick friends, or just to show you care.
• Crowd-pleasing: Everyone, from picky eaters to seasoned foodies, will adore this.

Ingredients

Gathering your ingredients is the most hands-on part, and it’s a breeze!

• 1 lb boneless, skinless chicken breasts: These are your stars! They cook up so tender and juicy in the slow cooker.
• 6 cups chicken broth: The flavorful base of our soup. Use good quality broth for the best taste.
• 2 carrots, sliced: For that classic sweetness and beautiful color.
• 2 celery stalks, sliced: Adds a lovely savory note and a bit of crunch.
• 1 onion, diced: The aromatic backbone of any great soup.
• 2 garlic cloves, minced: Because garlic makes everything better, right?
• 1 tsp dried thyme: A little touch of earthy herbiness that really sings in soup.
• 1 tsp dried parsley: Adds a fresh, herbaceous flavor.
• Salt and pepper, to taste: Essential for bringing all the flavors together. You’ll adjust this at the end!
• 2 cups egg noodles: The comforting, classic noodle that makes it true chicken noodle soup.
• Fresh parsley, for garnish: A little pop of green at the end makes it feel extra special.

How to Make It

Alright, let’s get this soup party started! This is where the magic of the slow cooker truly shines.

1. Step 1: Dump it in! Grab your slow cooker and toss in the chicken breasts. Then, pour in the chicken broth. Add your sliced carrots, celery, diced onion, and minced garlic. Sprinkle in the dried thyme and dried parsley.
2. Step 2: Season it up. Give it a good pinch of salt and pepper. Remember, you can always add more later, so don’t go too heavy-handed just yet.
3. Step 3: Let the slow cooker work its magic. Pop the lid on, set it to high, and let it cook for 3 to 4 hours. The goal is to have the chicken cooked through and super tender.
4. Step 4: Shred that chicken! Carefully remove the cooked chicken breasts from the slow cooker. Place them on a plate or cutting board and use two forks to shred them into bite-sized pieces. Then, return the shredded chicken back into the pot.
5. Step 5: Noodles, please! Stir in your egg noodles. Cover the slow cooker again and let it cook for another 15 to 20 minutes, or until the noodles are perfectly tender.
6. Step 6: Taste and adjust. Now’s the time to taste your soup. Does it need a little more salt? A crack of pepper? Adjust to your liking.
7. Step 7: Serve it up! Ladle that beautiful, comforting soup into bowls. Sprinkle with fresh parsley for that lovely final touch.

Substitutions & Additions

While this recipe is pretty perfect as is, sometimes you want to add your own spin! Here are a few ideas:

• For the chicken: If you don’t have chicken breasts, you can totally use boneless, skinless chicken thighs. They’ll also get super tender.
• Veggies galore: Feel free to toss in some frozen peas or corn during the last 30 minutes of cooking for extra color and sweetness. Some diced potatoes can also be added in with the other vegetables.
• Noodle alternatives: If you’re out of egg noodles, small pasta shapes like ditalini or orzo work wonderfully.
• Herbs: A bay leaf added with the other ingredients can impart a lovely subtle flavor. Remove it before serving.
• A little zing: A squeeze of lemon juice just before serving can brighten up the whole soup!

Tips for Success

Even the simplest recipes can benefit from a few insider tips!

• Don’t overcook the noodles: Noodles can get mushy if left in the soup for too long after they’re cooked. Add them in towards the end as instructed.
• Prep ahead: You can chop all your veggies (carrots, celery, onion, garlic) the night before and store them in an airtight container in the fridge. That makes morning assembly even faster!
• Chicken shredding tip: If the chicken is too hot to handle, let it cool slightly. A stand mixer with the paddle attachment can also be a surprisingly effective (and fun!) way to shred chicken if you’re making a big batch.
• Taste as you go: Seasoning is key! Always taste and adjust at the end. Broth brands can vary in saltiness.

How to Store It

Leftover chicken noodle soup is a treasure! Here’s how to keep it:

• Let the soup cool completely before storing.
• Store in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, gently warm it on the stovetop over low heat or in the microwave. You might need to add a splash more broth or water if it has thickened.
• This soup also freezes beautifully! Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge and reheat as above.

FAQs

Got questions? We’ve got answers!

Q: Can I use frozen chicken breasts?

A: Yes, you can! Just make sure to cook them on high for a little longer to ensure they are fully cooked through. It might add an extra hour or so to your cooking time.

Q: What if I want thicker soup?

A: If you prefer a thicker soup, you can remove about a cup of the broth once the chicken is shredded, whisk in a tablespoon of cornstarch or flour, and then stir that slurry back into the pot before adding the noodles. Or, simply add more noodles!

Q: Can I make this recipe on the stovetop instead of the crockpot?

A: Absolutely! Sauté the onion, carrots, and celery in a large pot with a little oil until softened. Add the garlic and cook for another minute. Then add the broth, chicken, thyme, and parsley. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until chicken is cooked. Remove chicken to shred, return to pot, add noodles, and cook until tender.