A Family-Friendly Twist on Comfort: Cozy Crock-Pot Chicken Noodle Soup
These hearty bowls of Crock-Pot Chicken Noodle Soup are not just easy to whip up; they are packed with comforting flavors that bring families together, especially on chilly evenings. Plus, you can have this nourishing meal on the table with minimal effort, making it a go-to for busy nights.
There’s something so warming about chicken noodle soup. It’s our go-to recipe when we need a little TLC. One chilly evening, I remember gathering around the table with the family, eager for a bowl of homemade soup, and the delightful aroma hit us as soon as we walked in. My trusty Crock-Pot was already working its magic, and soon, we were digging in, savoring every spoonful of this family classic. Today, I’m excited to share my own version of this comforting favorite with you!
Why You’ll Love This Cozy Comfort Food
Making this recipe is not just about enjoying soup; it’s about creating a moment of connection with family. Chicken noodle soup has long been loved for its delicious taste and nourishing ingredients. Mine is filled with tender chicken, vibrant veggies, and cozy herbs, making it a wholesome meal that everyone will adore.
How to Make Your Cozy Crock-Pot Chicken Noodle Soup
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Cozy Crock-Pot Chicken Noodle Soup
- Total Time: 230 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Hearty and comforting Crock-Pot Chicken Noodle Soup packed with tender chicken, vibrant veggies, and cozy herbs, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups carrots (peeled and sliced ¼ inch thick)
- 1 ½ cups yellow onion (½ inch dice)
- 1 cup celery (¼ inch 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
Instructions
- In a 6-quart slow cooker, combine the chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Cover and cook on the high setting for 3 ½ hours or on low for 5 ½ hours, until the chicken reaches 160ºF (71ºC). Adjust cooking time if needed.
- Remove the chicken and place it on a clean plate. Cover it with plastic wrap to keep it warm. Shred the chicken into smaller pieces just before serving.
- Add the egg noodles to the slow cooker and cook on high for 25 to 30 minutes or until tender.
- Return the shredded chicken to the slow cooker, cover, and let it warm for 5 minutes on high heat. Adjust seasoning with more salt and pepper as desired.
- Finish your soup with a sprinkle of chopped parsley before serving.
Notes
Serve with a side of crusty bread or warm rolls. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 cups carrots (peeled and sliced ¼ inch thick)
- 1 ½ cups yellow onion (½ inch dice)
- 1 cup celery (¼ inch 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
Directions:
Add Ingredients: In a 6-quart slow cooker, combine the 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 low for 5 ½ hours, until the chicken reaches 160ºF (71ºC). Adjust cooking time if needed.
Shred Chicken: Remove the chicken and place it on a clean plate. Cover it with plastic wrap to keep it warm. Shred the chicken into smaller pieces just before serving.
Cook Noodles: Add the egg noodles to the slow cooker and cook on high for 25 to 30 minutes or until tender.
Warm Chicken: Return the shredded chicken to the slow cooker, cover, and let it warm for 5 minutes on high heat. Adjust seasoning with more salt and pepper as desired.
To Serve: Finish your soup with a sprinkle of chopped parsley before serving.
Serve Up This Family Favorite with Love
The best way to serve this delicious Crock-Pot Chicken Noodle Soup is with a side of crusty bread or warm rolls. Gather everyone around the table and enjoy the comforting flavors together. It’s perfect for cozy family dinners, especially on those cold, rainy nights.
Storing Leftovers Like a Pro
If you have any leftovers (which I highly doubt!), simply store the soup in an airtight container in the fridge for up to 3-4 days. When you’re ready to enjoy it again, just reheat it on the stove with a splash of broth to keep it nice and juicy.
Tips for Perfecting Your Chicken Noodle Soup
- Fresh Ingredients: Using fresh vegetables makes a huge difference in flavor. Whenever possible, skip the frozen and use fresh produce.
- Adjust to Taste: Don’t hesitate to play around with the seasonings. If you love more herbs, throw in additional thyme or rosemary!
- Broth Matters: Opt for homemade or high-quality store-bought broth for a rich and flavorful base.
Variations to Try
- Vegetarian Twist: Substitute the chicken with chickpeas or tofu and use vegetable broth for a hearty plant-based alternative!
- Noodle Swap: Feel free to switch out the egg noodles for whole grain or gluten-free pasta if needed.
- Get Extra Veggie: Add any leftover vegetables you have in the fridge like peas or green beans for a burst of nutrition.
FAQs
Can I cook this soup in a stovetop pot instead of a Crock-Pot?
Absolutely! Just bring all your ingredients to a boil in a large pot, then reduce the heat and let it simmer for about 30-40 minutes until the chicken is cooked through. Follow the same steps to shred the chicken and add the noodles.
Is this soup healthy?
Yes! This soup is low in fat and loaded with protein and vitamins from the chicken and vegetables. It’s a comforting option that’s great for your health.
Can I freeze this soup?
Yes, you can freeze the soup, but I recommend freezing it without the noodles. The noodles tend to get mushy once thawed. Store the soup in an airtight container for up to 2 months, and just cook fresh noodles when you’re ready to enjoy it!
Enjoy every delicious spoonful of this cozy recipe and make it a regular at your family dinner table!