Easy Crockpot Soup Recipes: Hearty Chicken Noodle (Print Version)
Easy Crockpot Soup Recipes for busy weeknights. This chicken noodle soup is comforting, simple, and perfect for dinner. Just set it and forget it!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free
# Ingredients:
→ Main Soup Base
01 -
2 lbs boneless, skinless chicken breasts
02 -
8 cups low-sodium chicken broth
03 -
2 cups wide egg noodles
→ Flavor Boosters
04 -
2 large carrots, peeled and diced
05 -
2 celery stalks, diced
06 -
1 large yellow onion, diced
07 -
4 cloves garlic, minced
08 -
1 tsp dried thyme
09 -
1 bay leaf
10 -
1 tsp salt (or to taste)
11 -
½ tsp black pepper (or to taste)
→ Fresh Add-ins
12 -
¼ cup fresh parsley, chopped (for garnish)
→ Optional Extras
13 -
1 cup frozen peas (added last 10 mins)
14 -
1 cup diced potatoes (added with other veggies)
15 -
A squeeze of fresh lemon juice (at serving)
# Instructions:
01 -
First things first, get those veggies chopped! Dice your carrots, celery, and onion. Mince the garlic. I like to do this part while my coffee is brewing; it just makes the morning feel productive, you know? Honestly, this is where I used to rush, but taking a moment to chop everything evenly means they cook down perfectly. It smells so good even before it hits the crockpot, a fresh, earthy aroma that signals good things are coming.
02 -
Now for the easy part! Place your boneless, skinless chicken breasts at the bottom of your slow cooker. Then, scatter all those beautiful chopped vegetables, minced garlic, dried thyme, and the bay leaf right over the top. It looks like a colorful little mountain in there. I always double-check to make sure I haven't forgotten the bay leaf at this stage, thinking back to my earlier oops moment!
03 -
Carefully pour the chicken broth over everything in the crockpot. Add a good pinch of salt and a generous grind of black pepper. Don't be shy with the seasoning here, but remember you can always add more later. I always give it a little stir to make sure everything is somewhat submerged. It's starting to smell savory already, even before it's cooked!
04 -
Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. This is the magic part where your kitchen fills with the most incredible aroma without you doing a thing. I usually go for the low setting if I'm leaving it all day; it just makes the chicken so incredibly tender, falling apart with a fork. Honestly, the anticipation is half the fun!
05 -
Once the cooking time is up, carefully remove the cooked chicken breasts from the crockpot. They should be super tender and easy to shred with two forks right in a bowl. Return the shredded chicken to the crockpot. Now, here's a crucial step: add your egg noodles to the hot soup. This is where I always get a little nervous; overcooked noodles are no fun. I keep an eye on them, stirring occasionally.
06 -
Cook the egg noodles in the hot soup for about 20-30 minutes on high, or until they're tender but still have a slight bite. This is important; you don't want them mushy! Taste the soup and adjust the salt and pepper if needed. Ladle it into bowls, maybe with a sprinkle of fresh parsley for a pop of color and freshness. The final result should be a rich, comforting, and incredibly fragrant soup that just warms you from the inside out.
# Notes:
01 -
Don't overcook the egg noodles; add them towards the end to keep them from getting mushy, a mistake I've made too many times!
02 -
If you plan on having leftovers, store the noodles separately to prevent them from getting too soft or absorbing all the broth.
03 -
Tried adding diced sweet potatoes once, and it added a lovely, subtle sweetness that worked surprisingly well.
04 -
A squeeze of fresh lemon juice right before serving really brightens all the flavors; it's my secret weapon!
# Equipment Needed:
01 -
6-quart (or larger) slow cooker
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
two forks (for shredding chicken)
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 30g