Crockpot Chicken Noodle Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs 20 mins
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Total Time
6 hrs 30 mins
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Servings
8 servings
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Calories
254 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Noodle Soup
Description
This slow cooker recipe starts by layering chicken breasts with diced onion, garlic, carrots, celery, dried parsley, red pepper flakes, salt, and black pepper, topped with chicken broth and fresh herbs including rosemary, thyme, and bay leaves. The mixture cooks for several hours, infusing the broth with the flavors of the vegetables and herbs and gently cooking the chicken through. After cooking, the herbs and bay leaves are removed, and the chicken is shredded and returned to the pot.
Dry egg noodles are then added and cooked in the slow cooker until just al dente to avoid overcooking or mushiness. This step ensures the noodles maintain their structure and texture within the soup. The broth reflects a balanced seasoning and a layered blend of herbal and vegetable aromas. The final soup is warming and wholesome, ideal for a comforting meal.
Careful timing of noodle addition preserves their texture, making this version well suited for slow cooker preparation. It's a practical recipe requiring little active cooking time but delivering a traditional chicken noodle soup character.
Adjusting salt and pepper after cooking and optionally sautéing the onions and garlic beforehand can enhance the flavor. Using low-sodium broth helps control seasoning levels, and thawing chicken before cooking is recommended for safety and even cooking.
Ingredients
- 1 1/2 lb. chicken breast boneless and skinless
- 1 sweet onion diced, large
- 5 cloves garlic minced
- 4 carrot peeled and sliced into rounds, medium
- 3 celery cleaned and sliced, stalks
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste, ground
- 8 cups chicken broth more if needed, low-sodium
- thyme small bunch, fresh
- rosemary small bunch, fresh
- 3 bay leaf
- 8 oz egg noodles dry
Instructions
- Add chicken breasts, onion, garlic, carrots, and celery to an 8-quart slow cooker. Then, add dried parsley, red pepper flakes, salt, and pepper. Finally, add the broth. Top with fresh rosemary, thyme, and bay leaves.
- Cover and cook on low for six to seven hours or on high for about three to four hours.
- After that, discard the herbs and bay leaves. Taste and adjust for salt and pepper.
- Remove the chicken from the pot, place it on a plate, and shred it with two forks. Return it to the slow cooker and add the dry egg noodles.
- Cover and cook on low until al dente, for about 20-30 minutes or on high for about 15 minutes.
- Garnish with fresh parsley and serve.
Notes
- To prevent mushy noodles, add egg noodles during the last 15–20 minutes of cooking and cook on high to check for doneness.
- Sautéing onions and garlic before adding them to the slow cooker can increase the soup's depth of flavor.
- Using leftover cooked chicken instead of raw breast is a convenient alternative.
- Always thaw poultry before slow cooking to ensure food safety and proper cooking.
- Thin noodles cook quickly but can become soggy; monitor closely for preferred texture.
- Use low-sodium chicken broth to better control seasoning and prevent oversalting.
- Allow the soup to simmer uncovered near the end to reduce excess liquid if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 1289mg | 54% |
| Potassium | 804mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5225IU | 105% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 56mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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