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SLOW COOKER CHICKEN NOODLE SOUP

It’s the season to try a warm bowl of chicken noodle soup that brings back childhood memories, in the comfort of your house enjoying autumn to the fullest.

Get out your slow cooker and let’s make the most delicious chicken soup!

SLOW COOKER CHICKEN NOODLE SOUP

SLOW COOKER CHICKEN NOODLE SOUP

If you calculate your macros and want to keep your caloric intake in check go for chicken breast.

Add some veggies like onions, carrots, and celery, to make this recipe clean and simple yet remarkably flavorful and delightful. Egg noodles are mandatory.

Rosemary, thyme, and bay leaf are your go-to wombo combo that makes chicken noodle soup mesmerizing. Add everything to your crockpot/slow cooker, let it simmer, and enjoy!

SLOW COOKER CHICKEN NOODLE SOUP

​​HOW TO MAKE CHICKEN NOODLE SOUP IN A CROCK POT

   1. Inside the crockpot put the chicken breast or your favorite chicken part, minced garlic, sliced garlic, chopped onion, and celery.

   2. Add your trinity herbs, bay leaf, thyme, and rosemary. salt and freshly ground pepper for your seasoning.

   3.  Add in the chicken broth and cook on low for 6 hours

   4. 6 hours in, you can remove your herbs and chicken breast. shred the chicken breast then add it to the crockpot, and finally add the egg noodles. let it cook on low for another 30 min until your noodles are done but not too soft.

​​HOW TO MAKE CHICKEN NOODLE SOUP IN A CROCK POT

HOW TO SEASON HOMEMADE CHICKEN NOODLE SOUP?

Your go-to herbs are the holy trinity thyme, rosemary, and bay leaf. they give the signature flavor of this dish.

Just add them to your slow cooker and remove them before you add the egg noodles. and don’t forget to add salt and pepper.

TO STORE CROCKPOT CHICKEN SOUPE

Your chicken soup leftovers can be stored in an airtight container for up to 5 days. Then you can take it out, and reheat it in a pot on the stove or a microwave.

TO FREEZE HOMEMADE CHICKEN NOODLE SOUP

If you’re thinking of freezing your noodle chicken soup, I highly recommend removing the noodles, letting it cool completely for a maximum of 2 hours, and storing it in a freezer bag. You can split it into portions that suit your needs. Freeze for up to 3 months.

The noodles become chewy when frozen, just add fresh noodles when you reheat your portions. Before you reheat your chicken soup, I recommend that you put it in the fridge overnight then reheat it in a pot, add the noodles, let them cook, and once they are done enjoy it!

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SLOW COOKER CHICKEN NOODLE SOUP

SLOW COOKER CHICKEN NOODLE SOUP

Yield: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

It's the season to try a warm bowl of chicken soup that brings back childhood memories, in the comfort of your house enjoying autumn to the fullest.

Ingredients

  • 1 half-pound boneless skinless chicken breasts (trimmed of excess fat)
  • 3 minced garlic cloves
  • 1 large onion, chopped
  • Kosher salt, add to taste
  • 3 carrots, peeled and sliced into Rounds
  • 4 fresh thyme springs
  • 2 celery stalks, thinly sliced
  • Freshly ground black pepper, add to taste
  • 4 fresh rosemary sprigs
  • 1 bay leaf
  • 10 cups of chicken broth, low sodium preferably
  • 8 ounces of egg noodles

Instructions

  1. In a crockpot put the chicken breast, minced garlic, sliced garlic, and chopped onion.
  2. Add your herbs rosemary, thyme, and bay leaf. Season with salt and pepper
  3. Add chicken broth and cook on low for 6h
  4. 6 hours in, you can remove your herbs and chicken breast. shred the chicken breast then add it to the crockpot, and finally add the egg noodles. let it cook on low for another 30 min until your noodles are done but not too soft.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 107mgSodium: 283mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 46g

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SLOW COOKER CHICKEN NOODLE SOUP
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