Hey, it’s Clara from Cooking Inspired! I remember one particularly hectic week when my daughter came down with a terrible cold. Nothing seemed to bring her comfort until I whipped up a batch of chicken noodle soup. The warmth, the savory broth, it was like a hug in a bowl. Now, I’m sharing my super easy Chicken Noodle Soup Crock Pot recipe with you. It’s perfect for busy moms and families, and it only takes about 4-6 hours to cook in your crock pot.
Table of contents
Table of Contents
Why This Chicken Noodle Soup Crock Pot Recipe Works
This isn’t just any chicken noodle soup; it’s a game-changer for weeknight dinners. I love this recipe because:
- It’s incredibly easy to prepare; just toss everything in the crock pot and let it do its magic.
- The active cooking time is minimal, giving you more time to focus on other things.
- It delivers a comforting and classic flavor that everyone will love.
- I use readily available ingredients you probably already have in your pantry.
Is Chicken Noodle Soup Really Good For You?
Absolutely! Chicken noodle soup isn’t just delicious; it’s packed with goodness. It’s a great source of vitamins and minerals. Plus, there’s something truly soothing about a warm bowl of soup when you’re feeling under the weather. This recipe helps nourish your family and keep them feeling their best.
Ingredients You’ll Need for Chicken Noodle Soup Crock Pot
Here’s what you’ll need to make this comforting soup:
- 1 pound boneless skinless chicken breasts
- 2 cups carrots (peeled and sliced ¼” thick)
- 1 ½ cups yellow onion (½” dice)
- 1 cup celery (¼” pieces)
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme (chopped, or ¾ teaspoon dried)
- 1 teaspoon fresh rosemary (chopped, or ½ teaspoon dried)
- 2 dried bay leaves
- 8 cups unsalted chicken stock (or broth)
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
How to Make Chicken Noodle Soup in a Crock Pot: Step-by-Step
Follow these simple steps to create a hearty, homemade chicken noodle soup with minimal effort.
- Add Ingredients – In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Slow Cook – Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.
- Shred Chicken – Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
- Cook Noodles – Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
- Warm Chicken – Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.
- To Serve – Garnish the chicken noodle soup with chopped parsley before serving.
Ingredient Deep Dive
Let’s talk about carrots and celery! For carrots, I often use Nantes carrots because they are sweeter and more tender. You could also use Imperator carrots, which are the typical grocery store variety, but they might need a bit longer to soften. As for celery, the intensity of flavor can vary. If you prefer a milder taste, use the inner stalks. For a more robust flavor, include some of the outer stalks, which tend to be more fibrous and flavorful.
Common Mistakes When Making Chicken Noodle Soup Crock Pot
One common mistake is overcooking the noodles, resulting in a mushy soup. To avoid this, add the noodles during the last 25-30 minutes of cooking time. Also, be careful not to add too much salt; taste as you go and adjust accordingly. I always start with less and add more if needed.
Troubleshooting Your Chicken Noodle Soup Crock Pot
My soup is too watery: If your soup is too watery, remove the lid and let it simmer on high for a bit to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with cold water and stir it into the soup to thicken it.
My soup is too thick: If your soup is too thick, simply add more chicken stock until you reach your desired consistency.
Ingredient Substitutions and Variations for Chicken Noodle Soup Crock Pot
| Ingredient | Substitution/Variation | Dietary Notes |
|---|---|---|
| Egg Noodles | Gluten-free pasta, rice noodles, zucchini noodles | Gluten-free option |
| Chicken Stock | Low-sodium chicken broth, vegetable broth | Low-sodium option |
| Chicken | Turkey, tofu (for vegetarian option) | Vegetarian option |
| Salt | Sea salt, kosher salt alternative | |
| Carrots/Celery | Parsnips, sweet potatoes | Adds different flavor profiles |
| Thyme/Rosemary | Italian seasoning, Herbs de Provence | |
| Bay Leaves | You can omit these if you don’t have any on hand |
Storing, Freezing, and Reheating Chicken Noodle Soup Crock Pot
To store, let the soup cool completely before transferring it to an airtight container in the refrigerator for up to 3-4 days, making it perfect for delicious lunches throughout the week. For freezing, use freezer-safe containers, leaving some space at the top as the soup will expand. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then heat on the stovetop or in the microwave until warmed through.
Simple Chicken Noodle Soup Crock Pot Recipe
Ingredients
Equipment
Method
- Add Ingredients – In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Slow Cook – Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.
- Shred Chicken – Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
- Cook Noodles – Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
- Warm Chicken – Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.
- To Serve – Garnish the chicken noodle soup with chopped parsley before serving.
Notes
Frequently Asked Questions About Chicken Noodle Soup Crock Pot
Can you put raw chicken in a slow cooker?
Yes, you can absolutely put raw chicken in a slow cooker. It’s a safe and convenient way to cook it, as long as you ensure it reaches a safe internal temperature.
Can I add noodles to the slow cooker?
Yes, but add them during the last 25-30 minutes of cooking to prevent them from becoming mushy.
Do you cook the pasta before adding it to chicken soup?
No, you don’t need to cook the pasta beforehand. Simply add it to the slow cooker during the last 25-30 minutes.
How do you prevent mushy noodles in a slow cooker?
Add the noodles at the end of the cooking time and avoid overcooking them. Keep an eye on the consistency.
What is the minimum internal temperature the chicken should reach to be safely consumed? How to test the chicken to ensure it is cooked?
The minimum internal temperature for chicken is 160ºF (71ºC). Use a meat thermometer to check the temperature in the thickest part of the chicken to ensure it is fully cooked.
Nutrition Information
Per serving (estimated):
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
More Recipes You’ll Love
If you enjoyed this recipe, you might also like my Creamy Tomato Soup or my Hearty Beef Stew!
Conclusion
So, there you have it, my simple and comforting Chicken Noodle Soup Crock Pot recipe! I hope this becomes a staple in your home, bringing warmth and nourishment to your family just like it has for mine. Now, I want to hear from you! Have you tried this recipe? What variations did you make? Leave a comment below, ask a question, or share your results. I can’t wait to hear all about it!
