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Crockpot chicken noodle soup is the ultimate comfort food, perfect for chilly evenings or when you’re feeling under the weather. This hearty dish combines tender chicken, fresh vegetables, and egg noodles simmered in a savory broth. With minimal prep and a slow-cooking technique, this recipe delivers rich flavors that will warm your soul. Easy to make and even easier to enjoy, it’s a family favorite that brings everyone to the table.
Ingredients
– 1 pound boneless, skinless chicken breasts
– 4 cups chicken broth
– 2 cups carrots, sliced
– 1 cup celery, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 2 cups egg noodles
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, while cooking time in the crockpot is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 10g fat, 20g protein, 30g carbohydrates, and 2g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Place the chicken breasts in the bottom of the crockpot.
2. Add the diced onion, minced garlic, and sliced carrots.
3. Layer the chopped celery on top.
4. Pour in the chicken broth.
5. Season with thyme, rosemary, salt, and pepper.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. Once cooked, shred the chicken using two forks.
8. Stir in the egg noodles and cover again.
9. Cook on high for an additional 30 minutes, or until noodles are tender.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
Feel free to substitute the chicken with turkey or use vegetable broth for a vegetarian option. You can also add other vegetables like peas or corn for added flavor and nutrition.
Serving and Pairings
This delicious soup pairs wonderfully with crusty bread, crackers, or a fresh garden salad. It’s perfect for a cozy dinner or as a warm lunch option.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave until heated through. This soup can be frozen for up to 3 months, but the noodles may become soft when thawed.
Cooking Mistakes
– Don’t skip the browning of the chicken for added flavor.
– Avoid overcooking the noodles; add them near the end of cooking.
– Ensure the broth covers the chicken and vegetables adequately.
– Taste and adjust seasoning before serving.
– Don’t rush the cooking time; slow cooking enhances flavor.
– Be careful not to overfill your crockpot.
Helpful Tips
– Use rotisserie chicken for a quick shortcut.
– Fresh herbs can elevate the flavor profile.
– Add lemon juice for a touch of brightness.
– For a creamier soup, stir in some heavy cream at the end.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but adjust the cooking time accordingly. It may take longer to cook through.
How can I make this soup gluten-free?
Substitute egg noodles with gluten-free pasta or omit them altogether for a lighter soup.
Is it possible to make this soup in a pot instead of a crockpot?
Absolutely! You can make it on the stovetop by following the same steps but simmering for about 30-40 minutes.
Can I add more vegetables?
Yes! Feel free to add other vegetables like peas, corn, or green beans for extra nutrition and color.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Make sure to store them in an airtight container.
Conclusion
Crockpot chicken noodle soup is more than just a meal; it’s a warm hug in a bowl. With its rich flavor and comforting ingredients, this dish is perfect for any occasion. Whether you’re feeding a crowd or just yourself, this recipe is sure to become a staple in your kitchen. Enjoy the delightful aroma as it fills your home and the satisfaction that comes with each bowlful.
Crockpot Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 2 cups carrots sliced
- 1 cup celery chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the diced onion, minced garlic, and sliced carrots.
- Layer the chopped celery on top.
- Pour in the chicken broth.
- Season with thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken using two forks.
- Stir in the egg noodles and cover again.
- Cook on high for an additional 30 minutes, or until noodles are tender.
- Garnish with fresh parsley before serving.
