Hey there, soup lovers!
Are you craving a warm and comforting meal? You’re in luck!
Today, I’m excited to share my go-to recipe for crockpot chicken noodle soup.
It’s cozy, hearty, and super easy to throw together. Plus, it practically cooks itself!
Perfect for chilly days or when you just want something simple and delicious.
Let’s dive in and get this soup simmering!
Suggestions for Ingredient Substitution
Boneless skinless chicken breasts can be replaced with boneless skinless chicken thighs for a richer flavor and more tender meat. The cooking time remains the same, but thighs are more forgiving if slightly overcooked. For a vegetarian option, substitute with firm tofu or chickpeas, adjusting cooking time accordingly.
Low sodium chicken broth can be swapped with vegetable broth for a vegetarian version, or bone broth for added nutrients and depth of flavor. Use the same amount as called for in the recipe.
Egg noodles can be substituted with gluten-free pasta, zucchini noodles, or shirataki noodles for those avoiding gluten or carbs. Adjust cooking time for alternative noodles, as they may cook faster or slower than egg noodles. For zucchini or shirataki noodles, add them near the end of cooking to prevent overcooking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 195-260 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 180-200 g
- Fat: 15-20 g
- Carbohydrates: 160-180 g
Ingredients
- 2 pounds boneless skinless chicken breasts, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 white onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 8 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 12 ounces egg noodles
- 3 tablespoons freshly chopped parsley
Step 1: Prepare the Chicken and Vegetables
Start by placing 2 pounds of boneless, skinless chicken breasts into the bottom of a 6 to 8 quart slow cooker.
Season the chicken with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Dice one white onion and slice one cup each of carrots and celery.
Add these vegetables on top of the seasoned chicken in the slow cooker.
Step 2: Add Flavorful Ingredients
Add 1 tablespoon of freshly grated ginger and 1 tablespoon of minced garlic to the slow cooker for added flavor.
Stir in 1 teaspoon each of dried oregano and dried thyme to enhance the taste.
Finally, pour 8 cups of low sodium chicken broth over the chicken and vegetables.
Step 3: Cook the Chicken and Vegetables
Place the lid on the slow cooker and choose your cooking setting: cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
This will allow the chicken to become tender and the flavors to meld together.
Step 4: Shred the Chicken and Add Noodles
Once the chicken is tender and fully cooked, remove the lid and use two forks to shred the chicken directly in the slow cooker.
Add 12 ounces of egg noodles, pressing them down gently to ensure they are submerged in the liquid.
Step 5: Cook the Noodles
Replace the lid on the slow cooker and cook on high for an additional 10 to 15 minutes, or until the egg noodles are tender and cooked through.
Step 6: Garnish and Serve
Mince 3 tablespoons of fresh parsley and stir it into the soup just before serving for a fresh finish.
Ladle the chicken noodle soup into bowls and serve immediately to enjoy its comforting warmth.
