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.
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!
HOW TO MAKE CHICKEN NOODLE SOUP IN A CROCKPOT?
- 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.
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.
OTHER RECIPES YOU MIGHT ENJOY
Homemade Crockpot Chicken Noodle Soup
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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