Hey there, friend! I’m about to spill the beans on a recipe that will change the way you think about comfort food. Picture this: a steamy bowl of Crockpot Chicken Noodle Soup that’s not only heartwarming but also ridiculously easy to make. Let’s dive into the world of slow-cooked goodness that’ll make your taste buds do a happy dance.
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Table of Contents
- Why You’ll Love this Recipe
- Crockpot Chicken Noodle Soup Ingredients
- How to Make Crockpot Chicken Noodle Soup
- Storage and Reheating Instructions
- Try Some of our Other Favorite Soup Recipes
Why You’ll Love this Recipe
Let me guess, you’re after something that’s equal parts tasty, comforting, and hassle-free, right? Well, this crockpot chicken noodle soup checks all those boxes. Imagine coming home after a long day to the aroma of slow-cooked chicken, simmering in a blend of savory broth, tender veggies, and noodles. It’s a hug in a bowl!
What’s not to love about a dish that requires minimal prep and delivers maximum flavor? It’s a set-it-and-forget-it kind of deal. Plus, it’s versatile! Whether you’re feeding a crowd or just looking for leftovers to last through the week, this soup’s got your back.
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Crockpot Chicken Noodle Soup Ingredients
- Chicken Breasts
- Carrots
- Celery
- Onion
- Garlic
- Cream of Chicken Soup
- Chicken Bouillon Cubes
- Salt
- Black Pepper
- Chicken Broth
- Heavy Cream
- Egg noodles
- Fresh Parsley
*Scroll to Printable Recipe Card below for detailed amounts!
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How to Make Crockpot Chicken Noodle Soup
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8
- Prep the Ingredients: Peel and slice the carrots and onion, and chop the celery and mince the garlic.
- Start the Crockpot: Turn it on low or high depending on what setting you plan to cook the soup. Place the chicken breasts into the bottom of the crockpot.
- Add the Vegetables and Seasonings: Add the carrots, celery, onion, and garlic over the chicken in the crockpot. Sprinkle salt and pepper over the vegetables and chicken.
- Adding Soup Base: Pour the broth into the crockpot, making sure that the chicken and vegetables are covered. Next, add one can of cream of chicken soup and the bouillon cubes.
- Cooking: Cover the crockpot with its lid. Cook on high heat for 3-4 hours or low heat for 6-7 hours or until the chicken is tender and cooked through. Remove the chicken and easily shred with a fork then add the shredded chicken back to the crockpot.
- Add the Egg Noodles: About 30 minutes before you plan to serve the soup, add the heavy cream and egg noodles to the crockpot. Stir well, making sure the noodles are submerged in the liquid.
- Continue to cook on low heat, allowing the noodles to cook until they are tender.
- Final Touch: Taste the soup, and adjust the seasoning if necessary.
- If the soup is too thick, you can add a bit more water to reach your desired consistency.
Storage and Reheating Instructions
How to Store Crockpot Chicken Noodle Soup:
Leftovers are a breeze with this crockpot creation. Simply store the soup in airtight containers in the fridge, and it’ll keep for about 3-4 days.
How to Reheat Crockpot Chicken Noodle Soup:
When you’re ready for round two, reheat it on the stove over medium heat until it’s nice and hot. If it’s a little thick, don’t hesitate to stir in a bit of water or extra broth to loosen it up. Microwaving is also an option for those “I need comfort, stat!” moments.
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Helpful Tips & Substitutions
Can This be Frozen?
Absolutely! This chicken noodle soup is freezer-friendly. Just skip adding the noodles if you plan to freeze it – they can get a bit mushy. Freeze the soup in portions, then when you’re ready to indulge, thaw it overnight in the fridge. Boil up some fresh egg noodles, combine them with the reheated soup, and voilà – it’s like you made it fresh!
Can This be Made Ahead of Time?
You bet! The beauty of a crockpot is that it’s practically made for meal prepping. Get everything into the pot the night before, then store it in the fridge. The next morning, place it back in the crockpot base, set the temp, and off you go. You’ll come back to a meal that’s ready to comfort and satisfy.
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Substitutions & Variations
- Vegetarian? Use veggie broth and swap out the chicken for a mix of beans or lentils.
- Gluten-sensitive? Opt for gluten-free noodles. And if you’re all about that low-carb life, you can even replace the noodles with zoodles (zucchini noodles) – just add them in the last few minutes of cooking to keep them al dente.
- Love a kick? Toss in some red pepper flakes or a dash of hot sauce.
- Want a creamier twist? Try stirring in some sour cream instead of heavy cream.
Helpful Cooking Notes
Let’s make sure your soup turns out perfect. Here’s the scoop:
- Chicken choices: Thighs can be more flavorful and tender, but breasts work great if you prefer leaner meat.
- Slow and steady: Low heat is the secret to tender chicken. If you’re not in a hurry, let it simmer on low.
- Veggie prep: Chop ’em up evenly for a soup that cooks uniformly and looks as good as it tastes.
- Creamy dreamy: Add the heavy cream towards the end to avoid curdling. No one wants that, right?
- Noodle know-how: Don’t overcook those noodles – unless you’re going for chicken noodle mush, of course.
So, there you have it – a Crockpot Chicken Noodle Soup recipe that’s as easy as it is delicious. It’s the culinary equivalent of your coziest blanket. Give it a whirl, and I bet it’ll become a regular in your recipe rotation. Happy cooking, and even happier slurping!
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Try Some of our Other Favorite Soup Recipes
- Easy Lasagna Soup
- Crockpot Potato Soup
- Chicken and Dumplings
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Crockpot Chicken Noodle Soup
4.48 from 21 votes
Print RecipePin Recipe
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Servings 8
Calories 371 kcal
Warm up with this easy and comforting Crockpot Chicken Noodle Soup recipe. A perfect blend of tender chicken, veggies, and noodles, it's the ideal make-ahead meal for busy weeknights.
INGREDIENTS
- 2 lbs of Boneless Skinless Chicken Breasts, or thighs
- 1 cup of Carrots, sliced
- 1 cup of Celery, chopped
- 1 medium Onion, chopped
- 3 Garlic, minced
- 1 can, 10.5 oz of Cream of Chicken Soup
- 2 Chicken Bouillon Cubes
- 1 teaspoon of Salt, or to taste
- 1/2 teaspoon of Black Pepper, or to taste
- 6 cups of Chicken Broth, low sodium if you prefer
- 1 cup Heavy Cream
- 5 cups of egg noodles, uncooked
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Prep the Ingredients: Peel and slice the carrots and onion, and chop the celery and mince the garlic.
Start the Crockpot: Turn it on low or high depending on what setting you plan to cook the soup. Place the chicken breasts into the bottom of the crockpot.
Add the Vegetables and Seasonings: Add the carrots, celery, onion, and garlic over the chicken in the crockpot. Sprinkle salt and pepper over the vegetables and chicken.
Adding Soup Base: Pour the broth into the crockpot, making sure that the chicken and vegetables are covered. Next, add one can of cream of chicken soup and the bouillon cubes.
Cooking: Cover the crockpot with its lid. Cook on high heat for 3-4 hours or low heat for 6-7 hours or until the chicken is tender and cooked through. Remove the chicken and easily shred with a fork then add the shredded chicken back to the crockpot.
Add the Egg Noodles: About 30 minutes before you plan to serve the soup, add the heavy cream and egg noodles to the crockpot. Stir well, making sure the noodles are submerged in the liquid.
Continue to cook on low heat, allowing the noodles to cook until they are tender.
Final Touch: Taste the soup, and adjust the seasoning if necessary.
If the soup is too thick, you can add a bit more water to reach your desired consistency.
NOTES
Reheating and Storage Information
Leftovers are a breeze with this crockpot creation. Simply store the soup in airtight containers in the fridge, and it’ll keep for about 3-4 days. When you’re ready for round two, reheat it on the stove over medium heat until it’s nice and hot. If it’s a little thick, don’t hesitate to stir in a bit of water or extra broth to loosen it up. Microwaving is also an option for those “I need comfort, stat!” moments.
Can This be Frozen?
Absolutely! This chicken noodle soup is freezer-friendly. Just skip adding the noodles if you plan to freeze it – they can get a bit mushy. Freeze the soup in portions, then when you’re ready to indulge, thaw it overnight in the fridge. Boil up some fresh egg noodles, combine them with the reheated soup, and voilà – it’s like you made it fresh!
Can This be Made Ahead of Time?
You bet! The beauty of a crockpot is that it’s practically made for meal prepping. Get everything into the pot the night before, then store it in the fridge. The next morning, place it back in the crockpot base, set the temp, and off you go. You’ll come back to a meal that’s ready to comfort and satisfy.
Substitutions & Variations
- Vegetarian? Use veggie broth and swap out the chicken for a mix of beans or lentils.
- Gluten-sensitive? Opt for gluten-free noodles. And if you’re all about that low-carb life, you can even replace the noodles with zoodles (zucchini noodles) – just add them in the last few minutes of cooking to keep them al dente.
- Love a kick? Toss in some red pepper flakes or a dash of hot sauce.
- Want a creamier twist? Try stirring in some sour cream instead of heavy cream.
Helpful Cooking Notes
Let’s make sure your soup turns out perfect. Here’s the scoop:
- Chicken choices: Thighs can be more flavorful and tender, but breasts work great if you prefer leaner meat.
- Slow and steady: Low heat is the secret to tender chicken. If you’re not in a hurry, let it simmer on low.
- Veggie prep: Chop ’em up evenly for a soup that cooks uniformly and looks as good as it tastes.
- Creamy dreamy: Add the heavy cream towards the end to avoid curdling. No one wants that, right?
- Noodle know-how: Don’t overcook those noodles – unless you’re going for chicken noodle mush, of course.
NUTRITION
Calories: 371kcalCarbohydrates: 24gProtein: 30gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 133mgSodium: 1502mgPotassium: 647mgFiber: 2gSugar: 4gVitamin A: 3252IUVitamin C: 4mgCalcium: 63mgIron: 1mg
Course Dinner
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