Easy Homemade Chicken Noodle Soup (Crockpot & Stove Top Instructions)
User Reviews
4.7
28 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 people
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Calories
358 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Chicken Noodle Soup (Crockpot & Stove Top Instructions)
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Easy Homemade Chicken Noodle Soup is a classic, hearty, warming, and ultra comforting soup. It will be sure to warm you up on a chilly winter day!
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Ingredients
- 1 1/2 lbs. chicken breast boneless, skinless
- 1/2 lg. onion white, diced
- 3 lg. carrot peeled, diced
- 4 talks celery diced
- 2 medium russet potato peeled and diced; or baby red/Yukon potatoes, skins on optional
- 4 cloves garlic minced
- 2 Tbsp. olive oil
- 8 cups chicken broth
- 1 cup water filtered; optional for a more brothy soup
- 1 Tbsp thyme fresh, chopped (3 sprigs
- 1 Tbsp. rosemary fresh, chopped (3 sprigs
- 1 Tbsp. chicken bouillon optional
- 2 bay leaf
- 1 tsp. red pepper flakes chili
- 1 tsp. salt
- 1/4 tsp. black pepper
- 12 oz. egg noodles wide, dry
- 1 Tbsp. lemon juice fresh
- 1, oz. can Kidney Beans drained and rinsed
- parsley for garnish, optional
Instructions
- In a crockpot, add the chicken breasts (un-cut), diced carrots, onion, celery, potatoes, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, bay leaves, chili flakes, salt, and pepper. Stir gently. Cover and cook on low heat 6-8 hours or on high for 4-6 hours.
- Remove the cooked chicken and shred using 2 forks. (Or my favorite hack is placing the chicken in the bowl of a stand mixer and using the paddle attachment to shred it in seconds!)
- Add in egg noodles, lemon juice, kidney beans and shredded chicken back in. Stir. (Note: I highly recommend only adding the noodles in if you plan to eat the soup right away. Cook the noodles on the side to prevent them from becoming unpleasantly mushy in the soup).
- Cover again and cook 20-30 minutes longer (or until noodles are cooked). Taste and adjust seasonings, adding more salt or pepper as desired. For a pop of freshness you can also stir in fresh chopped parsley at then end. Serve warm with garlic bread and enjoy!
Equipments used:
Notes
- Chicken breasts: add them into the soup thawed, raw. 1 1/2 lb. = ~2-3 chicken breasts. Or you can use boneless, skinless chicken thighs.
- Russet Potatoes: you can also sub Baby red potatoes or Yukon gold for Russets. (8-10 small baby red/Yukon gold potatoes, diced). The russet potatoes release their starch and add a creamy consistency to the soup. If you find the Russet potatoes are mushy, the red or Yukon potatoes hold up much better.
- I prefer wide egg noodles, but almost any noodle works in this recipe. Noodles can be added in 30 minutes prior to eating, or you can cook them separately on the side and add them to the soup when ready to eat. This is always a good rule of thumb when it comes to soups, especially for leftovers!
- Stove top instructions: Heat olive oil in a large soup pot over medium heat and saute the onions, celery and carrots for about 5 minutes or until softened. Add the garlic and stir for 30 seconds. Add the chicken, potatoes, herbs and seasonings. Then add in the chicken broth and water. Bring to a boil and then down to a simmer. Cover and cook until the potatoes are fork tender and chicken is cooked through (internal temperature of 165°F.) Remove the chicken and shred. Add the lemon juice, kidney beans and chicken back in. Stir. Taste and adjust seasonings. Cook the noodles on the side. Add noodles to a bowl and ladle the soup over noodles. Garnish with parsley and enjoy.
Nutrition Information
Show Details
Serving
1bowl
Calories
358kcal
(18%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Cholesterol
95mg
(32%)
Sodium
1655mg
(69%)
Potassium
895mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
503IU
(10%)
Vitamin C
8mg
(9%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 358kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 95mg | 32% |
| Sodium | 1655mg | 69% |
| Potassium | 895mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
28 reviews
Excellent
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