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Homemade Crockpot Chicken Noodle Soup

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Nothing spells comfort better than chicken soup. Whenever I feel sick or need some comfort, chicken soup is the best thing for me. It brings back childhood memories and just feels like a warm hug. But I know it can take a long time to cook, and that is why I love this homemade crockpot chicken noodle soup recipe. Check out these awesome, Instant pot chicken and noodles! You’re going to love it!

Homemade Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup

It is so easy to make. It cooks itself and you don’t have to watch over it. It is the best and easiest recipe ever. I like mine to be fairly low in fat,

So I make my chicken noodle soup with chicken breast. It is lean and shreds easily.

Just adding simple veggies like carrots, celery and onions make this recipe taste clean and simple yet very flavorful and delicious. Egg noodles, of course, are the noodles of choice for this soup.

The noodle curls look great and they have a bite to them that I think makes them just perfect.

Thyme, rosemary, and bay leaf are the perfect herb combo that just makes chicken noodle soup taste amazing. Just throw everything into the crockpot, let it cook, and enjoy!

Homemade Crockpot Chicken Noodle Soup

How To Make Chicken Noodle Soup In A Crockpot?

  1. Put the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery in your crockpot
  2. Add the thyme, rosemary, and bay leaf. Season with salt and freshly ground pepper.
    Homemade Crockpot Chicken Noodle Soup
  3. Pour in the chicken broth and cook on low for 6 hours
  4. After 6 hours, remove herbs and chicken breasts. Shred the chicken breasts and return them to the crockpot and add the egg noodles. Cook on low for another 30 minutes or until noodles are just cooked but not too soft.

Homemade Crockpot Chicken Noodle Soup

How To Season Chicken Noodle Soup?

The trinity of herbs for making the perfect chicken soup is thyme, rosemary, and bay leaf. They give chicken noodle soup its signature taste. They impart so much flavor!

Just put them into the crockpot and then remove them before adding the noodles.

The flavor will be there and you don’t want leaves in your soup. Don’t forget to add salt and pepper.

STORE, REHEAT, AND FREEZE CROCKPOT CHICKEN NOODLE SOUP;

If you have leftovers and you want to just put them in the fridge, you can store them in an airtight container for up to 4 days. Then just take it out and reheat it in the microwave or on a pot on the stovetop.

If you want to freeze chicken noodle soup I recommend you make it without the noodles, let it cool down completely (don’t leave it out for more than 2 hours), store it in freezer bags (individual portions or split it in 2 or 3 larger ones), and freeze for up to 3 months.

Label the bags with the date when you made the soup so you won’t forget. Noodles become mushy when frozen, so when you are ready to eat your soup, just add freshly cooked noodles to it.

To reheat the frozen soup, I recommend you thaw it in the fridge overnight and then reheat in a pot, add your noodles, let them cook until done, and enjoy.

Homemade Crockpot Chicken Noodle Soup

OTHER RECIPES YOU MIGHT ENJOY

  • BEST EVER ‘THAI COCONUT SOUP’
  • CRACK CHICKEN NOODLE SOUP
  • PANERA BROCCOLI CHEDDAR SOUP
Homemade Crockpot Chicken Noodle Soup

Homemade Crockpot Chicken Noodle Soup

Just throw everything into the crockpot, let it cook, and enjoy!
5 from 8 votes
Print Save Rate
Course: Dinner, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours 40 minutes
Total Time: 6 hours 50 minutes
Servings: 6

Ingredients

  • 1 ½ pound boneless skinless chicken breasts
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced into coins
  • 2 celery stalks, sliced
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • 3 garlic cloves, minced
  • 1 bay leaf
  • Kosher salt
  • Freshly ground black pepper
  • 10 cups low sodium chicken broth
  • 8 oz. egg noodles

Instructions

  • Put the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery in your crockpot
  • Add the thyme, rosemary, and bay leaf. Season with salt and freshly ground pepper.
  • Pour in the chicken broth and cook on low for 6 hours
  • After 6 hours, remove herbs and chicken breasts. Shred the chicken breasts and return them to the crockpot and add the egg noodles. Cook on low for another 30 minutes or until noodles are just cooked but not too soft
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Homemade Crockpot Chicken Noodle Soup

Homemade Crockpot Chicken Noodle Soup
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Reader Interactions

Comments

  1. Gail P

    April 16, 2022 at 10:34 pm

    5 stars
    Perfect and easy! Next time I will put herbs in cheesecloth. I had to pick out tough rosemary leaves. I made this for Passover, skipped the noodles and added matzo balls for the last 30 mins. Big hit!

    Reply
  2. Sarah

    March 5, 2022 at 6:46 pm

    Do you know the serving size or nutritional information

    Reply
    • 100krecipes

      March 17, 2022 at 10:20 am

      The whole meal has aprox 2,100 calories. If you get 6 servings out of this meal, each serving will be 350 calories.

      Reply
  3. Kassie

    February 2, 2022 at 9:08 pm

    Can you use regular chicken broth instead of low sodium?

    Reply
    • 100krecipes

      February 3, 2022 at 1:56 pm

      Of course, you can.

      Reply
  4. Robert Smith

    November 4, 2021 at 1:13 am

    What would the time be on high?

    Reply
    • 100krecipes

      November 4, 2021 at 8:39 pm

      3-3:30 hours on high.

      Reply
  5. Airelle

    October 27, 2021 at 1:20 pm

    Can I use frozen chicken breasts?

    Reply
    • 100krecipes

      October 27, 2021 at 8:21 pm

      I would recommend thawing the chicken overnight in the refrigerator before adding it to the crockpot. Don’t add frozen chicken.

      Reply
  6. Leah

    September 17, 2021 at 1:56 am

    Making this on Saturday for a family get together! Super excited. It looks delicious! Any chance you know the calories per serving?

    Reply
    • 100krecipes

      September 20, 2021 at 6:46 am

      Each serving has 305 calories. Remember this recipe makes 6 servings

      Reply
      • Shanna

        October 13, 2021 at 9:41 pm

        I don’t have fresh herbs can I use dry instead?

        Reply
        • 100krecipes

          October 13, 2021 at 9:53 pm

          Yes you can, but reduce the quantity to 1/2 teaspoon

          Reply
  7. malady71

    September 9, 2021 at 6:45 pm

    I am making this now, with fresh bread. I use chicken breasts and thighs, thighs have more flavor, but combined it makes a soup outstanding. One Breast and 2 thighs, I also throw in any vegetable that looks like it is about to expire. Like peppers, I like the red ones, they are sweeter.

    Reply
    • 100krecipes

      September 9, 2021 at 8:49 pm

      So glad you decided to try it again and customize it to your liking. I’d love to know how it turns out!!

      Reply

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