Crockpot Chicken Noodle Soup

5 stars (2 reviews)

When I'm not feeling my best, or simply want a cozy all-in-one meal that's homemade with little effort, I reach for this easy crockpot chicken noodle soup recipe. It's packed with nourishing slow cooked chicken, fresh veggies, and tender egg noodles in a savory broth for the ultimate comfort food that makes me feel good from the inside out, and tastes amazing!

Prep Time5

Cook Time3

Total Time3 5

Course: Soup

Cuisine: American

Servings: - 10 servings

Calories: 177kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

2 tablespoons butter or oil
1 onion peeled and chopped
4-6 cloves garlic minced
1 ½ cups sliced celery
1 ½ cups sliced carrots
1 ½ pounds boneless skinless chicken breast and/or thighs
1 teaspoon dried thyme
2 bay leaves
¼ teaspoon turmeric
10 cups chicken broth
8 ounces thick egg noodles
2 tablespoons parsley
Salt and pepper

US Customary - Metric

Instructions

Set a sauté pan over medium heat. Add the butter, onions, garlic, celery, and carrots. Stir and sauté for 5-8 minutes to soften the vegetables.
Set out a 6-8 quart crockpot. Place the raw chicken pieces in the bottom. Scoop the sautéed vegetables over the top of the chicken. Then add the thyme, bay leaves, turmeric, and chicken broth. Add 1 ½ teaspoons salt and ½ teaspoon black pepper. Cover the crockpot and set on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
About 30 minutes before you're ready to serve, use tongs to remove the chicken pieces. Shred the chicken pieces with forks, or alternatively chop them into small half-inch cubes, and toss the chicken back into the crockpot. Add the egg noodles and parsley. Stir the noodles until they are covered in broth then cover the crock again for 20+ minutes, until the noodles are al dente. Serve warm.

Video

Notes

Before storing, let the soup cool completely, then transfer to airtight containers and refrigerate for up to 3-4 days. Pro tip: If possible, store the soup without the noodles - they can soak up broth and become soft and mushy over time. You can keep the noodles in a separate container in the fridge, but I recommend boiling up a fresh batch of pasta instead when you're ready to reheat the soup.

You can also freeze it for up to 2-3 months, but again, it's best to freeze the chicken and broth without the noodles, then add fresh ones when reheating.

Reheat a larger batch on the stovetop on medium heat, stirring occasionally until fully warmed. Or transfer leftovers into a (microwave-safe) bowl in the microwave, heating in 1-minute increments, stirring in between until warm. Make sure you're reheating only what you plan to eat, and avoid boiling to keep the chicken tender and the noodles from turning mushy!

Nutrition