Crock Pot Chicken Noodle Soup

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When it's cold, there is nothing better than a hot bowl of soup. I am constantly making cabbage soup, stuffed pepper soup, and this slow cooker chicken noodle soup.

This chicken noodle soup is in constant rotation in my house throughout the year. My kids love it and request it almost every week! It only takes a few minutes to prepare, then you can walk away and come home later for a hearty and comforting meal.

How is chicken noodle soup made?

This recipe begins with boneless, skinless chicken breasts, carrots, onion, celery, and condiments, all of which go into the clay pot. Add a little chicken stock and bring everything to a simmer as you go about your day. The final steps are shredding the chicken, then adding the noodles to the cooking pot. Add a pinch of parsley and dinner is served.

Tips for slow-cooked chicken noodle soup

  • When I know I'm going to have a very busy day, I cut the vegetables out of the soup the night before. That way, in the morning, it takes just a few minutes to unload everything into the slow cooker and turn it on.
  • You can use chicken thighs instead of breasts if you prefer.
  • I like to use extra wide egg noodles in this soup, but you can use any type of short pasta.
  • Cut vegetables into larger chunks so they don't get mushy during the long cooking time.
  • This recipe works best in a larger clay pot so there is enough room to mix the noodles later.

Is chicken noodle soup healthy?

Chicken noodle soup is a good option for a healthy diet. The vegetables in the soup contain many vitamins, nutrients, and antioxidants. Chicken soup will help you stay hydrated when you're not feeling well, and some scientists believe that chicken noodle soup may even help you get better sooner! For the healthiest version of chicken noodle soup, use whole wheat noodles and add more vegetables.

Crock Pot Chicken Noodle Soup Variations

I usually make this recipe exactly as it is written, but sometimes I add other ingredients to the mix I have on hand.

  • Beans: Canned beans are a great addition to this soup, I often use cannellini beans or Great Northern beans.
  • Vegetables: You can add other vegetables to this soup, such as corn, green beans, peas, tomatoes, or potatoes.
  • Noodles: Try bowtie pasta, spaghetti, or small-shelled pasta instead of egg noodles.

Can you freeze chicken noodle soup?

This soup is a great candidate for the freezer. For best results, freeze the soup before adding the noodles, then when you reheat the soup add the cooking noodles. You can freeze it with the noodles, but the texture of the noodles will be quite smooth when thawed.

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This soup is the perfect easy meal, serve as is or with bread or crackers. Your family will thank you!

More great soup recipes

  • Mexican chicken soup
  • Chicken Soup with Vegetables
  • Tortellini Sausage Soup
  • Chicken Taco Soup
  • Minestrone Olive Garden Soup

Crock Pot Chicken Noodle Soup

This clay pot chicken noodle soup is loaded with minced chicken, vegetables, and egg noodles, all boiled to perfection in the slow cooker. An easy family option for dining on a winter day!

Preparation time: 10 minutes Cook time: 4 hours Total time: 4 hours 10 minutes

Servings: 6 Calories: 315kcal

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 3 medium carrots, peeled, halved and sliced
  • 3 stalks celery, sliced
  • 1 diced onion
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon of dried parsley
  • 8 cups chicken broth
  • 8 ounces raw egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions

  • Place the chicken, carrots, celery, onion, garlic, salt, pepper, thyme, and parsley in a clay pot. Pour the chicken stock over the top.
  • Cook HIGH for 3-4 hours or LOW for 6-8 hours.
  • Remove the chicken from the soup and shred it with two forks. Return the chicken to the soup and add the egg noodles.
  • Cover and cook on HIGH for 20 minutes or until noodles are tender. Try and add more salt and pepper if desired. Sprinkle with fresh parsley, then serve.

Nutrition

Calories :: 315kcal | Carbohydrates: 34 g | Protein: 31 g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 104mg | Sodium: 618mg | Potassium: 946 mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5355 IU | Vitamin C: 29.1mg | Calcium: 64mg | Iron: 2.1mg

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