Crockpot Chicken Noodle Soup
Chicken thighs and vegetables cook in stock for six hours on LOW, then egg noodles and parsley go in for the last twenty minutes.
Crockpot Chicken Noodle Soup
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hours20
minutesChicken thighs and vegetables cook in stock for six hours on LOW, then egg noodles and parsley go in for the last twenty minutes.
Ingredients
1 1/2 lb boneless chicken thighs
6 cups chicken stock
3 carrots, sliced
3 celery stalks, sliced
1 large onion, diced
3 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
2 cups dry egg noodles
2 tbsp chopped fresh parsley
Directions
- Put the onion, carrots and celery in the bottom of a cold 6-quart slow cooker.
- Add the chicken thighs in a single layer.
- Sprinkle the garlic, thyme, salt and pepper over the chicken.
- Tuck in the bay leaves.
- Pour the stock over everything.
- Cover and cook on LOW for 6 hours.
- Lift the chicken onto a board and shred it with two forks.
- Return the chicken to the pot and discard the bay leaves.
- Stir in the noodles and cook on HIGH for 20 minutes until tender.
- Stir in the parsley and taste for salt before serving.
Notes
- Chicken breast works only if you cut the time to about 3 hours on LOW. Keep leftover noodles out of the pot if you plan to freeze it.
Why this chicken noodle soup tastes homemade
Boneless thighs stay tender over six hours and give the broth more flavor than breasts. Shredding the chicken on a board and returning it to the pot makes every spoonful meaty. The noodles go in at the end so they do not bloat.
Swaps that work for Crockpot Chicken Noodle Soup
Breast works only on a shorter cook, around three hours on LOW, or it turns stringy. Rotini or small shells can replace egg noodles. A squeeze of lemon wakes up the broth. Do not add the noodles at the start. They will dissolve into the stock.
Making Crockpot Chicken Noodle Soup ahead
If you plan to freeze this soup, leave the noodles out and cook them fresh when you reheat, as the card suggests. Without noodles it freezes for up to 3 months. With them, eat it within 3 days.
The mistake is adding too much dry noodle. They swell, so measure and keep the soupy balance.
A handful of fresh parsley stirred in at the very end brings the color back after the long cook.
Crockpot Chicken Noodle Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours 20 minutes
- Servings: 6 servings
- Ingredients: 12, led by boneless chicken thighs, chicken stock, carrots, celery stalks
Tips for Crockpot Chicken Noodle Soup
Chicken breast works only if you cut the time to about 3 hours on LOW. Keep leftover noodles out of the pot if you plan to freeze it.
Crockpot Chicken Noodle Soup FAQ
How long does Crockpot Chicken Noodle Soup take?
Crockpot Chicken Noodle Soup takes 6 hours 20 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Noodle Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Noodle Soup?
12 ingredients, led by boneless chicken thighs, chicken stock, carrots, celery stalks. Amounts are in the recipe card above.
