Chicken noodle soup is the ultimate comfort food, it takes you right back to childhood! The classic recipe takes a while to make, that’s why I was so excited to find this crockpot soup recipe. Instant pot chicken and noodles are always so convenient.
SLOW COOKER CHICKEN NOODLE SOUP
This soup is quite healthy with a low number of calories, given the fact that it requires chicken breast, along with vegetables like onions, carrots, and celery. Egg noodles are perfect for this.
Chicken noodle soup pairs deliciously with bay leaf, rosemary, and thyme when it comes to herbs. Place everything in your crockpot and let it cook to perfection.
HOW TO MAKE CHICKEN NOODLE SOUP IN A CROCK POT
Step 1. In your crockpot, throw your minced onion, celery, chopped garlic, chicken breasts, and sliced carrots.
Step 2. Sprinkle in your rosemary, bay leaf, and thyme. Add pepper and ground pepper to your liking.
Step 3. Top with the chicken broth and simmer for 6 hours on low.
Step 4. When the time is up, take the herbs and chicken breasts out. Pull your chicken apart, and place it back into the pot, then mix in your egg noodles. Cook for an additional 30 minutes on low, trying not to overcook the noodles.
HOW TO SEASON HOMEMADE CHICKEN NOODLE SOUP?
The perfect herb combo is the rosemary, thyme, and bay leaf trio. It gives that classic chicken noodle sour taste.
Put them in your crockpot while your soup is cooking, before taking them out to add the noodles. Season with pepper and salt.
STORE, REHEAT, AND FREEZE CROCKPOT CHICKEN NOODLE SOUP
With your leftovers, you can store them in your refrigerator for 4 days in a sealed container. When ready, stick it in the microwave to reheat or on your stovetop inside a pot.
In case you would like to freeze this chicken noodle soup, it’s best to make it without the noodles, and allow it to fully chill before transferring it to 2 or 3 separate freezer bags and storing it in your freezer for 3 months. Write the date on the bags to help you remember. Once you’re willing to enjoy it, add your freshly boiled noodles. In order to do that, allow it to defrost through the night in the fridge, and warm up in a pot, before throwing in your noodles and letting them cook.
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SLOW COOKER CHICKEN NOODLE SOUP
Chicken soup is the ultimate comfort food, it takes you right back to childhood! The classic recipe takes a while to make, that’s why I was so excited to find this crockpot soup recipe. Instant pot chicken and noodles are always so convenient.
Ingredients
- 1 and ½ pound of chicken breasts (skinless and boneless)
- 1 minced onion
- 3 carrots (peeled and cut into rounds)
- 2 sliced celery stalks
- 4 sprigs of thyme
- 4 sprigs of rosemary
- 3 chopped garlic cloves
- 1 bay leaf
- Kosher salt
- Ground black pepper
- 10 cups of chicken broth (low sodium)
- 8 ounces of egg noodles
Instructions
- In your crockpot, place the sliced carrots, chicken breasts, celery, chopped garlic, and minced onion.
- Throw in the rosemary, bay leaf, and thyme. Add ground pepper and salt to your liking.
- Top with the chicken broth and simmer for 6 hours on low.
- Once done, take the chicken and herbs out. Pull the chicken apart and put it back into the pot, then finish off with the egg noodles. Cook for another 30 minutes on low, until the noodles are cooked to perfection.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 107mgSodium: 283mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 46g