Crockpot Chicken Noodle Soup

4.48 from 21 votes

Warm up with this easy and comforting Crockpot Chicken Noodle Soup recipe. A perfect blend of tender chicken, veggies, and noodles, it's the ideal make-ahead meal for busy weeknights.

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner

Keyword: Crockpot Chicken Noodle Soup

Servings:

Calories: 371kcal

Ingredients

2 lbs of Boneless Skinless Chicken Breasts or thighs
1 cup of Carrots sliced
1 cup of Celery chopped
1 medium Onion chopped
3 Garlic minced
1 can 10.5 oz of Cream of Chicken Soup
2 Chicken Bouillon Cubes
1 teaspoon of Salt or to taste
1/2 teaspoon of Black Pepper or to taste
6 cups of Chicken Broth low sodium if you prefer
1 cup Heavy Cream
5 cups of egg noodles uncooked
Fresh parsley chopped (for garnish)

Instructions

Prep the Ingredients: Peel and slice the carrots and onion, and chop the celery and mince the garlic.
Start the Crockpot: Turn it on low or high depending on what setting you plan to cook the soup. Place the chicken breasts into the bottom of the crockpot.
Add the Vegetables and Seasonings: Add the carrots, celery, onion, and garlic over the chicken in the crockpot. Sprinkle salt and pepper over the vegetables and chicken.
Adding Soup Base: Pour the broth into the crockpot, making sure that the chicken and vegetables are covered. Next, add one can of cream of chicken soup and the bouillon cubes.
Cooking: Cover the crockpot with its lid. Cook on high heat for 3-4 hours or low heat for 6-7 hours or until the chicken is tender and cooked through. Remove the chicken and easily shred with a fork then add the shredded chicken back to the crockpot.
Add the Egg Noodles: About 30 minutes before you plan to serve the soup, add the heavy cream and egg noodles to the crockpot. Stir well, making sure the noodles are submerged in the liquid.
Continue to cook on low heat, allowing the noodles to cook until they are tender.
Final Touch: Taste the soup, and adjust the seasoning if necessary.
If the soup is too thick, you can add a bit more water to reach your desired consistency.

Notes

Reheating and Storage Information

Leftovers are a breeze with this crockpot creation. Simply store the soup in airtight containers in the fridge, and it’ll keep for about 3-4 days. When you're ready for round two, reheat it on the stove over medium heat until it's nice and hot. If it's a little thick, don't hesitate to stir in a bit of water or extra broth to loosen it up. Microwaving is also an option for those "I need comfort, stat!" moments.

Can This be Frozen?

Absolutely! This chicken noodle soup is freezer-friendly. Just skip adding the noodles if you plan to freeze it – they can get a bit mushy. Freeze the soup in portions, then when you're ready to indulge, thaw it overnight in the fridge. Boil up some fresh egg noodles, combine them with the reheated soup, and voilà – it's like you made it fresh!

Can This be Made Ahead of Time?

You bet! The beauty of a crockpot is that it’s practically made for meal prepping. Get everything into the pot the night before, then store it in the fridge. The next morning, place it back in the crockpot base, set the temp, and off you go. You'll come back to a meal that's ready to comfort and satisfy.

Substitutions & Variations

Vegetarian? Use veggie broth and swap out the chicken for a mix of beans or lentils.

Gluten-sensitive? Opt for gluten-free noodles. And if you're all about that low-carb life, you can even replace the noodles with zoodles (zucchini noodles) – just add them in the last few minutes of cooking to keep them al dente.

Love a kick? Toss in some red pepper flakes or a dash of hot sauce.

Want a creamier twist? Try stirring in some sour cream instead of heavy cream.

Helpful Cooking Notes

Let's make sure your soup turns out perfect. Here's the scoop:

Chicken choices: Thighs can be more flavorful and tender, but breasts work great if you prefer leaner meat.
Slow and steady: Low heat is the secret to tender chicken. If you're not in a hurry, let it simmer on low.
Veggie prep: Chop 'em up evenly for a soup that cooks uniformly and looks as good as it tastes.
Creamy dreamy: Add the heavy cream towards the end to avoid curdling. No one wants that, right?
Noodle know-how: Don’t overcook those noodles – unless you're going for chicken noodle mush, of course.

Nutrition