Nothing spells comfort better than chicken soup. It brings back childhood memories. I know it can take a long time to cook, and that is why I love this homemade crockpot chicken noodle soup recipe. I also love making my Instant Pot chicken and noodles!
Crockpot Chicken Noodle Soup
I keep an eye on my caloric intake, so I make my chicken noodle soup with chicken breast.
Adding simple veggies like carrots, celery, and onions makes this recipe taste clean and simple yet very flavorful and delicious. Egg noodles are a must.
Thyme, rosemary, and bay leaf are the perfect herb combo that 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 the herbs and chicken breasts. Shred the chicken breasts, return them to the crockpot, and add the egg noodles. Cook on low for another 30 minutes or until noodles are 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 flavor.
Place them in the crockpot and remove them before adding the noodles. 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), and 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 it 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 the herbs and chicken breasts. Shred the chicken breasts, return them to the crockpot, and add the egg noodles. Cook on low for another 30 minutes or until the noodles are cooked but not too soft
Nutrition
With all the sizes of ‘crock pots/slow cookers’ out there, could people giving us great recipes also give us the size pot used? Most of us only own one not a whole different array of them
I made this soup today for dinner. The flavors were great! I used dried herbs and extra minced garlic.
I had a problem when I added the noodles however. They basically dissolved. It made the soup thinker, but I really wanted noodle soup! I made some egg noodles on the side and added on top.
Any suggestions or ideas why they dissolved?
How do you make this without having to spend an hour pulling all the rosemary and thyme pieces out?
You could wrap the herbs in a bouquet garni style. Wrap them up in cheesecloth. That way all you have to do it pull the bundle out.
Can I use a rotisserie chicken?
Of course you can! Great option!
How do you make this without a crock pot? Ours just broke
You can do it on the stovetop. Just cook the soup on low for 40 mins to 1 hour.
I converted the fresh herbs to tsp and it converted to 2 teaspoons of each. Is this okay?
Yes it is! Dried herbs are much stronger than fresh.
This receipe sounds wonderful, and I would love to try it. My husband is on a low sodium and low potassium diet. I would like to know the nutritional information regarding the sodium and potassium.
If you use low-sodium chicken broth, 10 cups have 100mg of sodium (you need 10 cups for the recipe). This makes 6 servings, so each serving will have 17 g of sodium. I used Pacific foods chicken broth.
Anyone have issues with the egg noodles coming out gummy??
Did you use dry egg noodles or fresh? Try using dry noodles the next time. It may be that.
I cook my noodles separately and just add them in at the end before serving.
Made this soup today it came out absolutely perfict. Had a huge bowl for dinner . Have plenty left over and gave some to a couple of my neighbors they absolutely loved it and they want the recipe. looking forward to making it again the herbs were perfect. Recipe was very easy to follow
Can I use shredded chicken already made or frozen shredded chicken?
You can definitely use precooked shredded chicken
This sounds like a good recipe! I’m going to try it. Could I use frozen noodles?
Sounds like a great recipe. I’m making it now. Would the cooking time be about the same with using boneless, skinless chicken thighs instead of breasts?
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!
Do you know the serving size or nutritional information
The whole meal has aprox 2,100 calories. If you get 6 servings out of this meal, each serving will be 350 calories.
Can you use regular chicken broth instead of low sodium?
Of course, you can.
What would the time be on high?
3-3:30 hours on high.
Can I use frozen chicken breasts?
I would recommend thawing the chicken overnight in the refrigerator before adding it to the crockpot. Don’t add frozen chicken.
Making this on Saturday for a family get together! Super excited. It looks delicious! Any chance you know the calories per serving?
Each serving has 305 calories. Remember this recipe makes 6 servings
I don’t have fresh herbs can I use dry instead?
Yes you can, but reduce the quantity to 1/2 teaspoon
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.
So glad you decided to try it again and customize it to your liking. I’d love to know how it turns out!!