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As fall approaches, I start to add more crockpot recipes to my weekly meal plan, including lots of warm, comfort meals. This crockpot chicken noodle soup is super easy to put slow-cooking in the morning and then come home to a ready-to-eat, hot, delicious meal. Your home will smell amazing too!
This recipe also works well to serve into individual freezer containers, label, and put in the freezer for a ready-to-go lunch during the following weeks. And, of course, since chicken noodle soup is a staple for most people when they’re feeling under the weather, this is an awesome homemade alternative to the canned variety – where you know exactly what is in the soup and the quality of the ingredients. Seriously, for as easy as this recipe is, it’s a winner!
Ingredients:
2-3 boneless chicken breasts (I used 2 because they were quite large)
1 onion, diced
3-4 carrots, peeled and sliced
3 celery stalks, diced
4 tsp minced garlic (note – we LOVE garlic here, so if you’re not a fan, you may want to put less)
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp pink Himalayan salt
1/4 tsp ground black pepper
1 bay leaf (remove at the end)
9-10 cups of chicken stock (I used homemade stock from the crockpot whole chicken)
10 oz of egg noodles
salt and pepper to taste
Steps:
1. Place the chicken breasts in the bottom of a large crockpot, then add onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and the bay leaf.
2. Pour in chicken stock, stir gently, then cover. Depending on when you’re prepping this and when you want it to be ready to eat, either cook on low for 7-8 hours, or cook on high for 4 hours.
3. Remove bay leaf and discard. Then remove the chicken from the crockpot and shred. (I place the chicken on a plate or a cutting board and use a fork and a knife to shred the chicken. After slow cooking for this long, it should fall apart easily.) Add the shredded chicken back to the crockpot and stir gently.
4. Add egg noodles, stir, cover, and then cook (on low) for about 15 more minutes or until the pasta is cooked. Add salt and pepper as needed, and sprinkle a bit of parsley for a pretty garnish. Enjoy!
Delicious! I made an entire batch of this crockpot chicken noodle soup recently with the sole intention of freezing in individual containers for my husband to have an easy-to-grab hot lunch during the week instead of reaching for a canned soup. I simply take out one or two of the frozen containers of soup on Sunday and place them in the fridge to allow them to defrost slowly. By Monday morning, he can grab a container to take with him to work to heat up for lunch. So much healthier than a heavily-processed can of chicken noodle soup! (No additives or preservatives here). This particular recipe made about 9 of these individual containers of soup. Enjoy!
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This soup looks amazing!! I’ve been looking for a good soup recipe to try this winter. Thanks for sharing.
Thanks! I can’t wait to hear what you think of it. I’ve already made it a few times this season since it’s such an easy (and fairly healthy) recipe. Enjoy!