Chicken Noodle Soup Crockpot: Easy & Delicious Recipe

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, filling your home with an irresistible aroma and delivering a depth of flavor that will have everyone asking for seconds. Forget standing over the stove – this recipe is all about convenience and maximum flavor with minimal effort.

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

What makes this Chicken Noodle Soup Crockpot recipe so special? It’s the ease of preparation combined with the incredible taste. The slow cooking process allows the chicken to become incredibly tender, infusing the broth with rich, savory flavors. The noodles cook perfectly, absorbing all that goodness, and the vegetables become soft and sweet. It’s a one-pot wonder that’s perfect for busy weeknights, potlucks, or anytime you need a little bit of comfort in a bowl. Plus, who doesn’t love the convenience of setting it and forgetting it? Let’s get cooking!

Ingredients:

• Chicken: 3 lbs bone-in, skin-on chicken thighs (about 6-8 thighs)
• Aromatics: 1 large yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced
• Broth: 8 cups chicken broth (low sodium preferred)
• Water: 2 cups water
• Noodles: 8 oz egg noodles (wide or medium)
• Herbs & Spices: 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon dried sage; 1 bay leaf; 1/4 teaspoon black pepper; Salt to taste
• Optional: 1 tablespoon olive oil (for sautéing vegetables); Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

Preparing the Chicken and Vegetables:

1. If you prefer a richer flavor, you can start by searing the chicken thighs. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Sear them skin-side down for about 5-7 minutes, until golden brown. You don’t need to cook them through, just get a nice sear on the skin. Remove the chicken from the skillet and set aside. This step is optional, but it adds a depth of flavor to the soup.
2. In the same skillet (or directly in the crockpot if you skipped the searing step), add the chopped onion, carrots, and celery. Sauté over medium heat for about 5-7 minutes, until the vegetables are softened and the onion is translucent. This step helps to release the flavors of the vegetables and create a flavorful base for the soup. If you’re using the crockpot directly, make sure it’s on a stovetop-safe setting or use a separate skillet.
3. Add the minced garlic to the vegetables and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Slow Cooking the Soup:

4. Place the sautéed vegetables (if you sautéed them separately) into the bottom of the crockpot.
5. Arrange the chicken thighs on top of the vegetables.
6. Pour in the chicken broth and water. Make sure the chicken is mostly submerged in the liquid. If needed, add a little more water.
7. Add the dried thyme, dried rosemary, dried sage, bay leaf, and black pepper.
8. 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 shreddable.

Shredding the Chicken and Adding the Noodles:

9. Once the chicken is cooked through, carefully remove it from the crockpot using tongs. Place it on a cutting board and let it cool slightly.
10. Using two forks, shred the chicken into bite-sized pieces. Discard the skin and bones.
11. Skim off any excess fat from the surface of the soup in the crockpot. This will help to create a clearer and healthier soup.
12. Return the shredded chicken to the crockpot.
13. Increase the crockpot setting to high.
14. Add the egg noodles to the crockpot. Stir to ensure they are submerged in the broth.
15. Cook for about 15-20 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they can become mushy. Check the noodles frequently to ensure they are cooked to your liking. The cooking time may vary depending on the type of noodles you use.
16. Remove the bay leaf from the soup.
17. Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to meld as the soup sits, so it’s best to start with a little less salt and add more to taste.

Serving the Chicken Noodle Soup:

17. Ladle the chicken noodle soup into bowls.
18. Garnish with fresh chopped parsley, if desired.
19. Serve hot with lemon wedges on the side. The lemon juice adds a bright and refreshing flavor to the soup.

Tips and Variations:

• Vegetables: Feel free to add other vegetables to the soup, such as diced potatoes, peas, or green beans. Add them along with the carrots and celery.
• Herbs: Experiment with different herbs and spices to customize the flavor of the soup. Some other options include oregano, marjoram, or a pinch of red pepper flakes for a little heat.
• Noodles: You can use different types of noodles, such as ditalini or rotini, instead of egg noodles. Just be sure to adjust the cooking time accordingly. Gluten-free noodles can also be used.
• Chicken: You can use a whole chicken instead of chicken thighs. Just be sure to increase the cooking time. You can also use leftover cooked chicken or rotisserie chicken to save time. Add the cooked chicken during the last 30 minutes of cooking.
• Broth: If you don’t have chicken broth, you can use vegetable broth or water. Just be sure to adjust the seasoning accordingly. You can also use bouillon cubes or chicken base to make broth.
• Make it Creamy: For a creamier soup, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking.
• Storage: Leftover chicken noodle soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Chicken noodle soup can be frozen for up to 2-3 months. Let the soup cool completely before transferring it to freezer-safe containers. When reheating, thaw the soup in the refrigerator overnight and then reheat gently on the stovetop. The noodles may become a bit softer after freezing and thawing.
• For a richer broth: Consider using homemade chicken stock. It adds a depth of flavor that store-bought broth can’t match. You can make it ahead of time and freeze it for later use.
• Adding a kick: A dash of hot sauce or a pinch of cayenne pepper can add a pleasant warmth to the soup.
• 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.
• Don’t overcook the noodles: Overcooked noodles will become mushy and detract from the overall texture of the soup. Keep a close eye on them and test them frequently during the last few minutes of cooking.
• Salt to taste: The amount of salt needed will vary depending on the salt content of your broth and your personal preferences. Start with a small amount and add more to taste.

Enjoy your delicious and comforting homemade Chicken Noodle Soup!

Conclusion:

This isn’t just another chicken noodle soup recipe; it’s a hug in a bowl, effortlessly crafted in your crockpot. The rich, flavorful broth, the tender chicken, and the perfectly cooked noodles all combine to create a symphony of comfort 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. 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. The crockpot does all the heavy lifting, allowing you to go about your day while a delicious and nutritious meal simmers away. It’s also incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Looking for serving suggestions? A crusty loaf of bread, perfect for dipping into that flavorful broth, is always a winner. A simple side salad adds a refreshing contrast to the warmth of the soup. And for a truly comforting experience, serve it with a grilled cheese sandwich – a classic pairing that never fails to please. But the fun doesn’t stop there! There are so many ways to customize this recipe to make it your own. Want to add more vegetables? Go for it! Carrots, celery, and onions are the classic trio, but you can also throw in some peas, corn, green beans, or even spinach for an extra boost of nutrients. Feeling adventurous? Try adding a pinch of red pepper flakes for a subtle kick of heat. Or, for a richer flavor, use bone-in chicken thighs instead of chicken breasts. The bones will add depth and complexity to the broth. For those with dietary restrictions, this recipe is easily adaptable. To make it gluten-free, simply use gluten-free noodles. And for a dairy-free version, omit the butter or use a dairy-free alternative. You can even make it vegetarian by using vegetable broth and adding tofu or chickpeas instead of chicken. I’ve made this Chicken Noodle Soup Crockpot recipe countless times, and it always comes out perfectly. It’s a family favorite, and I know it will become one of yours too. It’s the perfect meal for a chilly day, a sick day, or any day when you just need a little bit of comfort. So, what are you waiting for? Gather your ingredients, dust off your crockpot, and get ready to experience the magic of homemade chicken noodle soup. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how much you enjoyed this comforting and easy Chicken Noodle Soup Crockpot recipe. Happy cooking!

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