Let Me Tell You About This Cozy Crockpot Chicken Noodle Soup
Alright, you know those days when it’s just bucketing rain outside, the kind that soaks your socks before you even step off the porch? That’s pretty much when I drag out my trusty crockpot and toss together this chicken noodle soup. Honestly, I started making this in college (because uh, ramen is only fun for so long) and it’s somehow become my ‘welcome home’ dish. Once, my neighbor followed the smell into my kitchen, thinking I was secretly running a soup shop; nope, just me and my slow cooker, living our best soup life.
Why You’ll Love Making This
I pull this recipe out during peak cold season, or when everyone seems to have mysterious ‘coughs’ (not that I’m a miracle worker, but this soup does help!). My family always manages to finish the whole pot before it’s even cooled—I barely get leftovers for lunch. Plus, it’s mostly hands-off and, hey, if you accidentally nap while it cooks, nobody will ever know. If you’ve ever burned rice because you got distracted (guilty), the crockpot will become your new BFF. Don’t even get me started on how easy cleanup is.
Stuff You’ll Need (Ingredients)
- 2-3 boneless, skinless chicken breasts (I’ve swapped them for thighs when I felt fancy—either works, just pick what’s in your freezer)
- 4 medium carrots, sliced (or use baby carrots if slicing isn’t your thing)
- 3 celery stalks, chopped (sometimes skip if I’m out, no one’s noticed yet)
- 1 small yellow onion, diced (red onions in a pinch—my grandma claims they cure sadness, but… who knows)
- 3 cloves garlic, minced (feel free to toss in more if you’re fending off vampires)
- 8 cups chicken broth (I sometimes use those bouillon cubes; my spouse can’t tell the difference)
- 1 1/2 teaspoons salt (eyeball it and adjust later)
- 1 teaspoon dried thyme (fresh if you’re feeling posh—if not, dried totally fine)
- 1/2 teaspoon black pepper
- 2 bay leaves (if you remember to fish them out later—otherwise, it’s a fun surprise)
- 2 cups egg noodles (or whatever noodles you’ve got open)
- Chopped parsley, for serving (pretty optional, but it makes you look like you’ve got your life together)
How To Whip This Up (Directions)
- Toss the chicken (no need to cut), carrots, celery, onion, and garlic in your crockpot. Add the broth, salt, thyme, pepper, and bay leaves. That’s it. Doesn’t look particularly appetizing yet, but just close the lid and pretend like you’re on a cooking show. (Pro tip: This is where I wander off for a bit and do something else.)
- Cook on low for 6-7 hours, or high for 3-4. I usually go low and slow, but if I forget until 2pm, high it is. About half an hour before you want to eat, fish out the chicken, shred it (two forks work, or your hands if you let it cool), and toss it back in. This is when the magic happens.
- Add the egg noodles and let them soak up all the flavor for 20-30 minutes—honestly, sometimes I just eyeball it and taste a noodle or two. If the soup looks thick, splash in extra water or broth; if you want it richer, a swirl of cream is nice, but not at all necessary.
- Ladle into bowls, sprinkle with parsley, and—look, nobody is stopping you from adding a pile of crackers on the side. Dig in!
Stuff I Learned The Hard Way (Notes)
- If you put the noodles in too early, they’ll turn into gloopy starch monsters. Ask me how I know. Wait till the end, trust me.
- Forgot to thaw the chicken? Me too. Just pop those frozen breasts right in; tack on another 30 minutes and keep an eye on them. It’s basically foolproof.
- If you like super herby soup, toss in a pinch of rosemary (I once got a little too enthusiastic and created something like chicken forest floor. So, go easy.)
- This tastes even better the next day—probably science, maybe magic.
Stuff I’ve Tried: Variations That (Mostly) Work
- Lemon chicken noodle: Squeeze in half a lemon at the end—love the zing, but not everyone here agrees.
- Swap noodles for rice: Actually, I find it works better if you add cooked rice at the end, otherwise, you’ll get porridge. Nobody warns you about this.
- Spicy version: A diced jalapeño plus red pepper flakes—this came about because I had a cold. Helped clear things up fast.
- Once, I tried miso paste… It was, um, not memorable. Maybe for another soup.
Do You Really Need Fancy Tools?
I use a 6-quart slow cooker—nothing fancy (though Serious Eats has tested a bunch if you’re curious). But if you’ve only got a Dutch oven, honestly, low and slow on the stove works too. Just poke it once in a while to make sure nothing’s sticking. If you don’t have a real ladle, that old mug with a handle will do in a pinch.
Storing Leftovers (If You Even Have Them)
Keep leftovers in the fridge for up to three days in an airtight container. But, between midnight snackers and ‘oh I’ll just have a quick bowl’ situations, it rarely lasts past 24 hours here. Sometimes I freeze portions (egg noodles soften a lot, but it’s fine in soup)—just thaw and reheat gently. If you forget and microwave it on high, like my teenager did—yep, still edible.
How I Love To Serve Chicken Noodle Soup
So, my favorite thing is to serve this with those crusty rolls you find at the bakery after work (the ones nobody bought, so they’re on sale). My family dunks them straight in—soup becomes a two-hander operation. On Sundays, I sometimes get wild and add a big sprinkle of parmesan. Go wild and add a grilled cheese on the side if you like living dangerously. Got kids? Goldfish crackers on top is a winner, too—I promise.
What I’ve Learned The Hard Way (Pro Tips)
- Once, in a fit of impatience, I tried tossing in uncooked noodles right at the start. Mistake: they vanish into a starchy cloud. Wait for the end, or you’ll have regrets (and nowhere near enough broth).
- Be careful not to oversalt if you use store-bought broth—actually, I think it’s better to taste and adjust at the end. Learned that the, uh, salty way.
- And don’t skip the bay leaves—unless you don’t have them, in which case just pretend. Flavor’s still good!
People Actually Asked Me (FAQ Style!)
- Can I make this without a crockpot?
- Sure thing, just use a big soup pot on the stove. Simmer for a couple of hours until the chicken practically falls apart. Oh, and keep an eye on the broth, or you’ll end up scraping bits from the bottom (ask me how I know).
- Can I use rotisserie chicken?
- Yep, just toss shredded rotisserie chicken in for the last 20ish minutes when you do the noodles. That’s my go to when I’m running late—or hungover, let’s be honest.
- Is it okay to freeze with the noodles?
- You can, but they get softer when thawed. Not bad, just different. If you want firmer noodles, add them fresh after reheating the frozen soup base.
- What’s up with using bouillon cubes?
- Actually, I think those work fine and are way cheaper. Add a splash more water—sometimes the salt sneaks up on me, but it’s fixable!
- Are there gluten-free options?
- Of course! Try gluten-free noodles, or even rice. (Just watch the cooking time—gluten-free noodles can surprise you by dissolving.) On the off chance you’re curious, Allrecipes has a GF noodle soup version that I adapted once. Not bad at all.
By the way, if you’re soup-obsessed like me, there’s a whole rabbit hole of slow cooker recipes at Slow Cooker Living—although warning: you may suddenly want to collect crockpots.
And there you have it: the soup that saves me from sad, chilly evenings and mysteriously disappearing leftovers. If you try it, let me know if you find a new twist—or weird combo! Happy crockpotting, mate.
