Looking for an easy soup recipe that you can enjoy all year round? This Slow Cooker Chicken Noodle Soup is flavorful and SO easy to make!
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Chicken Noodle Soup in the Crockpot
I’ve been really trying to round out my recipe collection lately. I have so many great ideas in my arsenal that I can’t wait to share with all of you.
One of them is this Slow Cooker Chicken Noodle Soup. A good chicken noodle soup recipe is a great staple to have in your recipe box. It’s comforting on cold fall or winter nights, but light enough to enjoy during the summer too.
Plus, when you’re feeling under the weather the canned stuff just can’t compare! I’d take a big, steaming bowl of homemade chicken soup over a canned soup any day.
Pasta for Chicken Noodle Soup
One of the things I love about this particular recipe is the flavor in the pasta. While egg noodles are generally pretty tasteless, this pasta will have more flavor because cooking the noodles in the broth helps to absorb all of the flavor. The ultimate comfort food.
You can use any type of pasta you choose. Some of the most popular are:
- acini di pepe
- orzo
- tubettini
- ditalini
- macaroni
- gemelli
Slow Cooker vs. Stovetop
Why use the slow cooker instead of stove top? The slow cooker and stove top directions are actually the same. I just find it easier to control the low temperature settings on a slow cooker better than the stove top.
If you are low on time but want all of the flavor, another great option is to make it in the Instant Pot (electric pressure cooker).
Stovetop Instructions
Can I make this on the stovetop? You sure can! Just make in a large Dutch oven or large pot and keep on a very low simmer, the lowest possible (don’t bring to a boil,) for 2 hours.
How to Make Crockpot Chicken Noodle Soup
To make this soup recipe, you start with a rotisserie chicken. Once the chicken is cool enough to handle, remove all meat (both white and dark,) shred it into bite size pieces, and then add the chicken to the slow cooker.
Feel free to cook and shred or dice your own boneless skinless chicken breast or chicken thighs too. I just like to save time with the store bought roasted chicken.
Next, add the carrots, onion, garlic, thyme, (rosemary if you’d like,) bay leaf and chicken broth into the slow cooker with the shredded chicken. Cover and cook on low for two hours.
Once the two hours are up, add the celery, green beans, lemon juice, white pepper and wide egg noodles (or whichever noodles you prefer.) Cook that for an additional 20-25 minutes, or until the pasta is cooked to your liking.
PRO TIP: Amplify the flavor of any soup by adding an acid 30 minutes to right before serving. This can be as simple as a citrus juice or vinegar.
And there you have it! If that chicken soup isn’t the easiest recipe ever, I don’t know what is! Ladle the soup into bowls, top with salt and pepper to taste, and serve immediately.
Vegetables
What vegetables in chicken noodle soup? In addition to the traditional onions, carrots and celery of the typical chicken noodle soup recipe, I also like to throw in some green beans.
It adds flavor, texture and color that you wouldn’t otherwise have. Plus it’s delicious! But if you don’t like green beans, you can certainly leave them out.
Storage & Freezing
Can chicken noodle soup be frozen? So the answer to this is yes…and no. Soups that have noodles don’t tend to reheat very well after being frozen. So if you are making this soup just to freeze, leave out the noodles. When you are ready to thaw and reheat, just boil some fresh noodles to add in.
However, be aware that the noodles will not have the same flavor, because they will not be cooked in the soup base as the original recipe states.
For the same reason, soups with noodles are good in the fridge for about 3 days. Reheat in a saucepan or in the microwave.
Serve it with…
What to serve with chicken noodle soup? We usually eat this as our main meal, so I like to serve my Slow Cooker Chicken Noodle Soup with a good bread. Whether is be Dinner Rolls or even Cheese Stuffed Garlic Rolls.
You could also serve it alongside a nice salad, or even a light sandwich like chicken salad or egg salad.
More easy soups:
- 20-Minute Chicken Wild Rice Soup
- Instant Pot Panera Broccoli Cheddar Soup
- Turkey Noodle Soup
- French Onion Soup
Tools:
French Onion Soup Crocks– these are oven safe bowls perfect for serving any soup, especially those with melted cheese. I personally like the old school brown porcelain with a handle. It makes it easier to transfer from the baking sheet to a serving plate.
Slow Cooker– It is a slow cooker soup recipe for a reason…
If you don’t use a slow cooker, you can always use a Dutch Oven! Every kitchen should have one! They are heavy. They are expensive. They are worth it!
Or make it in the Instant Pot!
Slow Cooker Chicken Noodle Soup
Ingredients
- 1 cooked rotisserie chicken
- 1 cup carrots , sliced
- 1 medium yellow onion , chopped
- 1 garlic clove , minced
- 3 thyme sprigs
- 2 bay leaves
- 9 cups chicken broth
- 1 cup celery , sliced
- 1 cup frozen green beans
- 1 tablespoon lemon juice
- 1/2 teaspoon white pepper
- 8 ounces wide egg noodles
Instructions
- Shred all chicken, white and dark meat, off of cooked rotisserie chicken. Add to slow cooker.
- Combine carrots, onion, garlic, whole thyme sprigs, bay leaves and chicken broth with chicken. Set slow cooker to low for 2 hours.
- Add celery, green beans, lemon juice, white pepper and egg noodles. Cook for an additional 20-25 minutes, or until pasta is cooked.
- Serve immediately.
- If you’ve tried this recipe, come back and let us know how it was.
Ahh if only I had a slow cooker but this looks absolutely marvelous! I’d love a bowl of this right now…chicken noodle is one of my favorites 🙂
You can totally make it on the stove as well!
This chicken soup looks so hearty and comforting..
Dump and wait are my favorite when it comes to cooking. This chicken soup does look amazing.
This is everything a gourmet soup should be, and then some! Looking forward to enjoying this for dinner tonight!
Like you, I love using egg noodles in chicken noodle soup. They really do soak up the broth’s flavor and make it super yum! Great recipe!