Name: Chicken Noodle Soup Crockpot: Easy & Delicious Recipe
Prep time: 15 min
Cook time: 375 min
Total time: 390 min
Yield: 6-8 servings
Ingredients: 3 lbs boneless, skinless chicken thighs (or breasts); 8 cups chicken broth (low sodium recommended); 2 cups carrots, peeled and sliced; 2 cups celery, chopped; 1 large onion, chopped; 2 cloves garlic, minced; 8 oz egg noodles (wide or medium); 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried parsley; 1/2 teaspoon black pepper; 1/4 teaspoon salt (or to taste); 1 bay leaf; 1 tablespoon olive oil (optional, for sautéing); Fresh parsley, chopped (optional, for garnish); Lemon wedges (optional, for serving)

Chicken Noodle Soup Crockpot: Is there anything more comforting than a warm bowl of chicken noodle soup on a chilly day? I think not! This isn't just any chicken noodle soup; it's the kind that simmers all day in your crockpot, filling your home with an irresistible aroma and promising a hearty, flavorful meal. Forget standing over the stove – this recipe is all about convenience without sacrificing taste.

Chicken noodle soup has been a staple in kitchens around the world for generations, often hailed as a remedy for the common cold. Its origins can be traced back to various cultures, each with their own unique twist on the classic combination of chicken, broth, noodles, and vegetables. But the core remains the same: a nourishing and restorative dish that warms the soul.

What makes this Chicken Noodle Soup Crockpot recipe so special? It's the ease of preparation, of course! Simply toss your ingredients into the crockpot in the morning, and by evening, you'll have a delicious, homemade soup ready to enjoy. People adore chicken noodle soup for its comforting taste, the satisfying chew of the noodles, and the tender pieces of chicken. It's a complete meal in a bowl, perfect for busy weeknights or lazy weekends. Plus, it's a fantastic way to use up leftover cooked chicken or vegetables, making it both economical and environmentally friendly. Get ready to experience the ultimate in comfort food with this simple and delicious recipe!

Ingredients:

Chicken: 3 lbs boneless, skinless chicken thighs (or breasts, if preferred)
Broth: 8 cups chicken broth (low sodium is recommended)
Vegetables:
- 2 cups carrots, peeled and sliced
- 2 cups celery, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
Noodles: 8 oz egg noodles (wide or medium)
Herbs & Spices:
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste, remember the broth has sodium)
- 1 bay leaf
Optional:
- 1 tablespoon olive oil (for sautéing, optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)

Preparing the Chicken and Vegetables:

This step is crucial for building flavor! While you can throw everything into the crockpot raw, taking a few minutes to sauté the vegetables and sear the chicken really elevates the final soup.

Sauté the Vegetables (Optional): If you choose to sauté, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the carrots and celery and cook for another 3-5 minutes, stirring occasionally. Finally, add the minced garlic and cook for 1 minute more, until fragrant. This step helps to release the natural sweetness of the vegetables and adds depth to the soup.
Sear the Chicken (Optional): In the same skillet (or a clean one), sear the chicken thighs. You don't need to cook them through, just sear them on both sides for about 2-3 minutes per side, until lightly browned. This adds a wonderful richness to the soup.

Slow Cooking the Soup:

Now for the easy part! The crockpot does all the work here. Just layer the ingredients and let it simmer.

Layer the Ingredients: Place the sautéed vegetables (if using) in the bottom of the crockpot. If you skipped the sautéing step, simply add the raw chopped onion, carrots, and celery to the crockpot.
Add the Chicken: Place the seared chicken thighs (or raw chicken thighs if you skipped the searing step) on top of the vegetables.
Pour in the Broth: Pour the chicken broth over the chicken and vegetables, ensuring that the chicken is mostly submerged.
Add Herbs and Spices: Add the dried thyme, dried rosemary, dried parsley, black pepper, salt, and bay leaf to the crockpot.
Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork.

Shredding the Chicken and Adding the Noodles:

Almost there! This is where we transform the cooked chicken into shredded pieces and add the noodles for that classic chicken noodle soup texture.

Remove the Chicken: Carefully remove the cooked chicken thighs from the crockpot and place them on a cutting board. Discard the bay leaf.
Shred the Chicken: Use two forks to shred the chicken into bite-sized pieces.
Return the Chicken to the Crockpot: Return the shredded chicken to the crockpot.
Add the Noodles: Add the egg noodles to the crockpot.
Cook Until Noodles are Tender: Cover the crockpot and cook on high for 15-20 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they can become mushy.

Serving the Soup:

Time to enjoy the fruits of your labor! This soup is even better the next day, as the flavors meld together even more.

Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or other herbs to your liking.
Serve Hot: Ladle the soup into bowls and serve hot.
Garnish (Optional): Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired.

Tips and Variations:

Vegetable Variations: Feel free to add other vegetables to the soup, such as potatoes, parsnips, or green beans. Add them along with the carrots and celery.
Herb Variations: Experiment with different herbs and spices to customize the flavor of the soup. Some other options include sage, oregano, or a pinch of red pepper flakes for a little heat.
Noodle Variations: If you don't have egg noodles, you can use other types of pasta, such as ditalini or rotini. Just be sure to adjust the cooking time accordingly.
Make it Creamy: For a creamier soup, stir in a cup of heavy cream or half-and-half during the last 30 minutes of cooking.
Add a Kick: For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
Using Cooked Chicken: If you have leftover cooked chicken (rotisserie chicken works great!), you can skip the searing step and simply add the shredded chicken to the crockpot during the last hour of cooking.
Thickening the Soup: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking.

Why Use Chicken Thighs?

I prefer using chicken thighs in this recipe because they are more flavorful and stay more moist than chicken breasts during the long cooking time in the crockpot. However, you can definitely use chicken breasts if you prefer. Just be sure to check them for doneness and don't overcook them, as they can become dry.

Low Sodium Considerations:

Using low-sodium chicken broth is a great way to control the salt content of the soup. You can always add more salt to taste at the end, but it's harder to remove it if you start with a broth that's too salty. Also, be mindful of the sodium content of any other ingredients you add, such as canned vegetables or bouillon cubes.

Making it Gluten-Free:

To make this soup gluten-free, simply use gluten-free noodles. There are many gluten-free pasta options available these days, so you should be able to find something that works well in this recipe. Also, be sure to check the labels of your other ingredients to ensure that they are gluten-free.

Crockpot Size Matters:

This recipe is designed for a 6-quart crockpot. If you have a smaller crockpot, you may need to reduce the amount of ingredients accordingly. If you have a larger crockpot, you may need to add more broth to ensure that the chicken and vegetables are covered.

Don't Skip the Bay Leaf!

The bay leaf adds a subtle but important flavor to the soup. Don't skip it! Just be sure to remove it before serving.

Conclusion:

This isn't just another chicken noodle soup recipe; it's a hug in a bowl, effortlessly delivered by your trusty crockpot. The rich, flavorful broth, the perfectly tender chicken, and the comforting noodles all combine to create a symphony of taste and texture that will warm you from the inside out. I truly believe this Chicken Noodle Soup Crockpot recipe is a must-try for anyone seeking a simple, satisfying, and soul-soothing meal. But why is it a must-try? Because it's incredibly easy! Seriously, the hardest part is chopping the vegetables, and even that's a breeze. You simply toss everything into the crockpot, set it, and forget it. Hours later, you're greeted with the aroma of homemade goodness, ready to nourish and delight. It's the perfect solution for busy weeknights, lazy weekends, or anytime you crave a comforting classic without spending hours in the kitchen. Beyond its simplicity, this recipe is also incredibly versatile. Feel free to customize it to your liking! For a richer flavor, try using bone-in chicken thighs instead of chicken breasts. They add a depth of flavor that's simply divine. If you're looking for a lighter option, you can use skinless, boneless chicken breasts and skim off any excess fat after cooking.

Serving Suggestions and Variations:

* Classic Comfort: Serve it straight up with a side of crusty bread for dipping. * Spice it Up: Add a pinch of red pepper flakes for a subtle kick. * Herbaceous Delight: Stir in some fresh parsley, dill, or thyme just before serving. * Veggie Boost: Add extra vegetables like spinach, kale, or green beans during the last hour of cooking. * Noodle Swap: Experiment with different types of noodles, such as egg noodles, rotini, or even gluten-free options. * Lemon Zest: A squeeze of fresh lemon juice and a sprinkle of lemon zest brightens the flavor beautifully. I often serve this soup with a dollop of sour cream or Greek yogurt for extra creaminess. A sprinkle of freshly grated Parmesan cheese is also a delicious addition. And don't forget the crackers! Saltines, oyster crackers, or even homemade croutons are all fantastic accompaniments. This Chicken Noodle Soup Crockpot recipe is more than just a meal; it's an experience. It's the warmth of a home-cooked meal, the comfort of a familiar flavor, and the satisfaction of knowing you've created something delicious and nourishing for yourself and your loved ones. So, what are you waiting for? Grab your crockpot, gather your ingredients, and get ready to experience the magic of this incredible recipe. I promise you won't be disappointed. And most importantly, I'd love to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your thoughts, photos, and tips in the comments below. Let's create a community of soup lovers and inspire each other to create even more delicious and comforting meals. Happy cooking! I hope you enjoy this Chicken Noodle Soup Crockpot recipe as much as I do!