Nothing spells comfort better than chicken soup. It brings back childhood memories. I know it can take a long time to cook, and that is why I love this homemade crockpot chicken noodle soup recipe. I also love making my Instant Pot chicken and noodles!
Crockpot Chicken Noodle Soup
I keep an eye on my caloric intake, so I make my chicken noodle soup with chicken breast.
Adding simple veggies like carrots, celery, and onions makes this recipe taste clean and simple yet very flavorful and delicious. Egg noodles are a must.
Thyme, rosemary, and bay leaf are the perfect herb combo that makes chicken noodle soup taste amazing. Just throw everything into the crockpot, let it cook, and enjoy!
How To Make Chicken Noodle Soup In A Crockpot?
- Put the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery in your crockpot
- Add the thyme, rosemary, and bay leaf. Season with salt and freshly ground pepper.
- Pour in the chicken broth and cook on low for 6 hours
- After 6 hours, remove the herbs and chicken breasts. Shred the chicken breasts, return them to the crockpot, and add the egg noodles. Cook on low for another 30 minutes or until noodles are cooked but not too soft.
How To Season Chicken Noodle Soup?
The trinity of herbs for making the perfect chicken soup is thyme, rosemary, and bay leaf. They give chicken noodle soup its signature flavor.
Place them in the crockpot and remove them before adding the noodles. Don’t forget to add salt and pepper.
STORE, REHEAT, AND FREEZE CROCKPOT CHICKEN NOODLE SOUP;
If you have leftovers and you want to just put them in the fridge, you can store them in an airtight container for up to 4 days. Then just take it out and reheat it in the microwave or on a pot on the stovetop.
If you want to freeze chicken noodle soup I recommend you make it without the noodles, let it cool down completely (don’t leave it out for more than 2 hours), and store it in freezer bags (individual portions or split it in 2 or 3 larger ones), and freeze for up to 3 months.
Label the bags with the date when you made the soup so you won’t forget. Noodles become mushy when frozen, so when you are ready to eat your soup, just add freshly cooked noodles to it.
To reheat the frozen soup, I recommend you thaw it in the fridge overnight and then reheat it in a pot, add your noodles, let them cook until done, and enjoy.
Homemade Crockpot Chicken Noodle Soup
Ingredients
- 1 ½ pound boneless skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 2 celery stalks, sliced
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 3 garlic cloves, minced
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 10 cups low sodium chicken broth
- 8 oz. egg noodles
Instructions
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Put the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery in your crockpot
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Add the thyme, rosemary, and bay leaf. Season with salt and freshly ground pepper.
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Pour in the chicken broth and cook on low for 6 hours
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After 6 hours, remove the herbs and chicken breasts. Shred the chicken breasts, return them to the crockpot, and add the egg noodles. Cook on low for another 30 minutes or until the noodles are cooked but not too soft
