Crockpot Chicken Noodle Soup: Easy Recipe for Comforting Meals

Crockpot Chicken Noodle Soup is the ultimate comfort food that warms both the heart and the soul. As the weather turns chilly, there’s nothing quite like coming home to the inviting aroma of this hearty dish simmering away in your kitchen. This recipe has its roots in traditional home cooking, where families would gather around the table to enjoy a nourishing bowl of soup, often passed down through generations. What I love most about Crockpot Chicken Noodle Soup is its incredible versatility; you can customize it with your favorite vegetables and spices, making it a dish that everyone can enjoy. The tender chicken, perfectly cooked noodles, and rich broth create a delightful harmony of flavors and textures that is simply irresistible. Plus, the convenience of using a crockpot means you can set it and forget it, allowing you to focus on your day while it does all the hard work. Trust me, once you try this recipe, it will become a staple in your home!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces egg noodles
• 2 cups fresh spinach (optional)
• Fresh parsley, chopped (for garnish)

Preparing the Ingredients

1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable. I love to lay everything out on the counter so I can see what I have and what I need to do next. 2. Dice the onion and mince the garlic. I usually find that using a sharp knife makes this process much easier and quicker. 3. Slice the carrots and celery into bite-sized pieces. I like to cut them into uniform sizes so they cook evenly. 4. If you’re using fresh spinach, rinse it under cold water and set it aside. It’s a great addition for some extra nutrients and color!

Setting Up the Crockpot

5. Place the boneless, skinless chicken breasts at the bottom of the crockpot. This allows the chicken to cook thoroughly and absorb all the delicious flavors from the broth and vegetables. 6. Pour in the 4 cups of low-sodium chicken broth and 2 cups of water. This combination creates a flavorful base for the soup. 7. Add the diced onion, minced garlic, sliced carrots, and sliced celery to the crockpot. I love the aroma that fills the kitchen at this point! 8. Sprinkle in the dried thyme, dried rosemary, and add the bay leaf. These herbs add depth to the flavor profile of the soup. 9. Season with salt and pepper to taste. I usually start with about a teaspoon of salt and half a teaspoon of pepper, then adjust later if needed.

Cooking the Soup

10. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. I prefer the low setting as it allows the flavors to meld beautifully over time. 11. About 30 minutes before the cooking time is up, check the chicken. If it’s cooked through, remove it from the crockpot and shred it using two forks. This step is crucial for that comforting, homestyle feel. 12. Return the shredded chicken back to the crockpot. 13. Now, it’s time to add the egg noodles. Stir them into the soup and let them cook for about 20-30 minutes on high, or until they are tender. If you’re cooking on low, you may need to extend the time a bit.

Finishing Touches

14. If you’re adding fresh spinach, stir it in during the last 5 minutes of cooking. It wilts quickly and adds a lovely pop of color and nutrition to the soup. 15. Once the noodles are cooked and the spinach is wilted, taste the soup and adjust the seasoning if necessary. Sometimes, a little extra salt or pepper can make all the difference. 16. Remove the bay leaf before serving. It’s not meant to be eaten, just there for flavor!

Serving the Soup

17. Ladle the soup into bowls. I love to serve it with a sprinkle of fresh parsley on top for a burst of freshness and color. 18. Pair the soup with some crusty bread or crackers for a complete meal. It’s perfect for a cozy night in or when you’re feeling under the weather. 19. Enjoy your homemade crockpot chicken noodle soup! It’s comforting, hearty, and packed with flavor. Plus, the best part is that it’s made with love and care, just like grandma used to make.

Storage and Reheating

20. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. 21. To reheat, simply warm it on the stove over medium heat until heated through, or microwave it in a bowl, stirring occasionally. 22. If you find that the soup has thickened too much after refrigeration, you can add a splash of water or broth

Conclusion:

In summary, this Crockpot Chicken Noodle Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting, homemade meal. The beauty of this recipe lies not only in its rich, savory flavors but also in its simplicity and convenience. Just toss your ingredients into the crockpot, set it, and let it do the work while you go about your day. For serving suggestions, I love to pair this soup with a crusty piece of bread or a light salad for a complete meal. You can also get creative with variations—try adding in some fresh herbs like thyme or parsley for an extra burst of flavor, or switch up the noodles to your favorite type, whether it’s egg noodles, whole wheat, or even gluten-free options. I encourage you to give this Crockpot Chicken Noodle Soup a try and make it your own! Once you’ve tasted the deliciousness, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of cooking together! Happy simmering! Print