Homemade Chicken Noodle Soup (Crockpot Recipe)
User Reviews
4.9
Homemade Chicken Noodle Soup (Crockpot Recipe)
Description
This Crockpot Chicken Noodle Soup starts by shredding rotisserie chicken and placing it in a slow cooker with sliced carrots, chopped onion, minced garlic, thyme sprigs, bay leaves, and chicken broth. The ingredients simmer slowly to build depth and meld flavors over a couple of hours. Adding celery, frozen green beans, lemon juice, white pepper, and egg noodles late in the cooking process ensures the vegetables remain tender-crisp and noodles cook just right.
The result is a broth rich with chicken flavor, infused with herbs and brightened by lemon. The shredded chicken stays juicy while vegetables provide differing textures, from the soft carrots and celery to the slightly firmer green beans. The egg noodles add a tender bite that rounds out the soup’s texture.
Serve the soup hot for a soothing meal. It pairs well with crusty bread or simple sandwiches for a quick homemade lunch or dinner.
For stove or Instant Pot variations, vegetables can be sautéed prior to simmering to deepen flavor. The recipe can be adjusted by swapping fresh or frozen vegetables. Leftovers reheat well and can be frozen for later use.
Ingredients
- 1 rotisserie chicken cooked
- 1 cup carrot sliced
- 1 yellow onion chopped, medium
- 1 garlic minced, clove
- 3 thyme sprigs
- 2 bay leaf
- 9 cups chicken broth
- 1 cup celery , sliced
- 1 cup green beans frozen
- 1 tablespoon lemon juice
- 1/2 teaspoon white pepper
- 8 ounces egg noodles wide
Instructions
- Shred all chicken, white and dark meat, off of cooked rotisserie chicken. Add to slow cooker.
- Combine carrots, onion, garlic, whole thyme sprigs, bay leaves and chicken broth with chicken. Set slow cooker to low for 2 hours.
- Add celery, green beans, lemon juice, white pepper and egg noodles. Cook for an additional 20-25 minutes, or until pasta is cooked.
- Serve immediately.
- If you've tried this recipe, come back and let us know how it was.
Notes
- To make this soup in an Instant Pot, sauté vegetables first, then pressure cook with chicken and broth for 15 minutes before adding noodles and green beans.
- Use white pepper and lemon juice at the end to balance flavor and brighten the broth.
- Frozen green beans can be added late in cooking to keep their texture.
- This recipe works well with rotisserie chicken, saving time on cooking chicken from scratch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 47g | 94% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 152mg | 51% |
| Sodium | 1447mg | 60% |
| Potassium | 879mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3752IU | 75% |
| Vitamin C | 30mg | 33% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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