Yield: 6 servings
Easy Crockpot Chicken Noodle Soup Recipe
With just 10 minutes of prep, this easy crockpot chicken noodle soup recipe is packed with juicy chicken, hearty vegetables and tender egg noodles. Whether you’re feeling under the weather or just craving a cozy meal, this soup will hit the spot!
Ingredients
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 bay leaves
- 1 large yellow onion, diced
- 1 ½ cups sliced carrots
- 1 cup sliced celery
- 2 tablespoons minced garlic
- 8 cups low-sodium chicken stock
- 6 oz medium egg noodles
Instructions
- In a 7 quart or larger crockpot, season the chicken breasts with the seasonings and add the rest of the ingredients to the pot, except the egg noodles.
- Place the lid on the crockpot and cook on low for 6 to 8 hours, or high for 4 to 6 hours. The soup is ready to add the noodles as soon as the chicken is cooked through and easily shredded.
- 15 minutes before serving, remove the bay leaves and discard. Shred the chicken breast with two forks, into large chunks or small pieces.
- Add the egg noodles to the soup and give everything a good stir. Cover with the lid and turn the slow cooker to high and cook for 15 minutes more, until the egg noodles are al dente. Serve immediately.
Notes
Cook noodles separately: If you prefer firmer noodles, cook them separately and add them to each bowl when serving. This also prevents the noodles from soaking up too much broth. This is also a great idea if you want to store the soup for later.
Store: If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.
Reheat: Simply warm the soup in a pot on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl.
Freeze: If you’re planning to freeze the soup, I recommend cooking the noodles separately and adding them fresh when you reheat the soup. Freeze the soup without noodles for up to 3 months in a freezer-safe container, leaving some room for expansion. Thaw overnight in the fridge, then reheat as usual and add freshly cooked noodles before serving.
Nutrition
Serving: 1 serving, Calories: 363kcal, Carbohydrates: 31g, Protein: 43g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 121mg, Sodium: 701mg, Potassium: 1104mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5502IU, Vitamin C: 7mg, Calcium: 69mg, Iron: 2mg