Soup is a weekly occurrence in our household. We love a home-style soup, especially during the winter months! My daughter could eat chicken noodle soup every day if she could, so I love making this often for her.
I first tried this out a few years ago, so I’m not sure why I didn’t think to share it sooner. Probably because it’s so simple, but that’s what I love about it!! The simpler the meal the better for me. 😄 I’m a working mama and I don’t have time for a lot of prep or a scavenger hunt for ingredients to put together dinner. I love this soup recipe because it is made of ingredients you most likely have in your pantry and fridge.
Now, I, unfortunately, have run out of egg noodles in my pantry so we have replaced them with penne or shell noodles in the past. Any noodle will work, macaroni, penne, whatever your family favorite is! Personally, I feel egg noodle is the most “chicken noodle soup” like but anything will work.
While on the topic of noodles, this is the only thing you need to take prep time before. I’ll explain when I factor that in in the recipe card.
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This meal is great for busier week nights for us, because the prep time only happens at the very end to cook the noodles! In the colder months we tend to have a lot of sick days, but it’s nothing a warm bowl of chicken noodle soup can’t fix. I have also made this in bigger batches and put half in the freezer and it kept really well! That being said, you can use this as a reheat and go freezer meal for the future.
Instructions for Crockpot Chicken Noodle Soup
Add in 1 celery chopped, shredded or chopped baby carrots, and your chicken breast.
Pour in 2 cans of chicken broth and fill one can with water and pour this in as well.
Add 1 tsp salt, 1/2 tsp of pepper, 1/2 tsp of thyme, and 1 tsp of minced garlic.
Cook on high for 4 hours, or low for 6.
Once cooked, begin shredding your chicken (I do this with two forks) . Boil water in a small pot and cook noodles according to instructions. Then drain them and combine with slowcooker. Stir to combine and then serve.
Crockpot Chicken Noodle Soup
Equipment
- 1 slow cooker
- 1 Small Pot
Ingredients
- 2 cans chicken broth
- 1 lb chicken breast
- 1 celery (chopped)
- 1 cup shredded or chopped carrots
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 1 tsp minced garlic
- 2 cups egg noodles (keep separated)
- 1 cup water
Instructions
- Combine seasonings, carrots, celery chicken, water, and chicken stock to the crockpot.
- Cook for 4 hours on high or 6 hours on low
- Boil water and cook egg noodles (or noodle of your choice) according to instrucitons.
- Shred chicken, then combine drained noodles to crockpot.
- Serve with rolls or soup crackers
Notes: I prefer to use chicken breasts because I find them easier to shred. Thyme is what really provides the flavor to this dish, so use as much or as little to your liking. You can also add other vegetables if that is a preference.
