Slow Cooker Chicken Noodle Soup: A Comfort Food Classic
Are you craving a warm, comforting bowl of chicken noodle soup? Look no further! This recipe uses your trusty slow cooker to create a flavorful and effortless soup, perfect for a chilly evening or when you're feeling under the weather. This slow cooker chicken noodle soup recipe is easy to follow, packed with flavor, and perfect for busy weeknights.
Ingredients You'll Need:
This recipe is incredibly versatile. Feel free to adjust the vegetables and seasonings to your liking!
- 1 whole chicken (about 3-4 pounds) or 8 bone-in, skin-on chicken thighs: Using a whole chicken adds incredible depth of flavor to the broth. Chicken thighs are more forgiving and less likely to dry out than breasts.
- 8 cups chicken broth: Low sodium is preferable, allowing you to control the saltiness.
- 2 carrots, peeled and chopped: Adds sweetness and vibrant color.
- 2 celery stalks, chopped: Provides a subtle earthy flavor.
- 1 medium onion, chopped: The base of many great soups!
- 2 cloves garlic, minced: A touch of pungent goodness.
- 1 teaspoon dried thyme: A classic herb for chicken soup.
- 1/2 teaspoon dried rosemary: Adds a subtle piney note.
- 1 bay leaf: Enhances the depth of the broth.
- Salt and pepper to taste: Adjust to your preference.
- 1 pound egg noodles: Choose your favorite kind!
- Fresh parsley, chopped (optional): For a fresh, vibrant garnish.
Instructions for the Best Crockpot Chicken Noodle Soup:
This step-by-step guide ensures a delicious and easy process.
- Prep the chicken: Rinse the chicken thoroughly and place it in the slow cooker.
- Add the aromatics: Add the chicken broth, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf to the slow cooker. Season generously with salt and pepper.
- Slow cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
- Shred the chicken: Remove the chicken from the slow cooker and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
- Add the noodles: Stir the shredded chicken back into the slow cooker. Add the egg noodles and cook for another 30 minutes on low, or until the noodles are tender.
- Season and serve: Taste the soup and adjust the seasoning as needed. Ladle into bowls and garnish with fresh parsley, if desired.
Tips and Variations for Amazing Crockpot Chicken Noodle Soup:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add more veggies: Feel free to add other vegetables like diced potatoes, green beans, or corn.
- Use different noodles: Try different types of pasta like ditalini or small shells.
- Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
- Freeze for later: Portion into freezer-safe containers for a quick and easy meal on a busy night.
This slow cooker chicken noodle soup recipe is the perfect comfort food. It’s easy to customize, and the slow cooking method allows for maximum flavor development. Enjoy!
