Hearty Chicken Noodle: Easy Crockpot Soup Recipes (Print Version)
Discover comforting Easy Crockpot Soup Recipes with this simple chicken noodle soup. Perfect for busy weeknights, it's wholesome and so easy to make.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (if no cheese added)
# Ingredients:
→ Base Ingredients
01 -
Boneless, Skinless Chicken Thighs (1.5 lbs)
02 -
Chicken Broth (8 cups, low sodium)
03 -
Carrots (2 cups, chopped)
04 -
Celery (1.5 cups, chopped)
05 -
Yellow Onion (1 medium, chopped)
→ Flavor Essentials
06 -
Garlic (4 cloves, minced)
07 -
Dried Thyme (1 tsp)
08 -
Bay Leaves (2 small)
09 -
Salt and Black Pepper (to taste)
→ Noodle & Finishing Touches
10 -
Egg Noodles (12 oz, wide)
11 -
Fresh Parsley (1/4 cup, chopped)
→ Optional Greenery
12 -
Spinach (2 cups, fresh)
# Instructions:
01 -
First things first, get all your veggies chopped. This is where I often put on some music and just zone out. Dice your carrots, celery, and onion. Mince that garlic. It feels like a lot, but trust me, it’s the most labor-intensive part of these Easy Crockpot Soup Recipes. You'll smell the freshness of the onion and garlic, a promise of the goodness to come.
02 -
Now for the fun part – literally dumping everything in! Place your chicken thighs at the bottom of your slow cooker. Then, scatter the chopped carrots, celery, and onion over the chicken. Add the minced garlic, dried thyme, and bay leaves. Pour in all that chicken broth. Seriously, it's that simple. I always worry I've forgotten something at this stage, but usually, I haven't!
03 -
Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. This is where the magic happens! The aromas that start filling your kitchen after a few hours? Oh my goodness. It's a comforting, savory scent that promises a delicious meal. Resist the urge to peek too often, let the slow cooker do its thing!
04 -
Once the cooking time is up, carefully remove the chicken thighs from the crockpot. They should be super tender and fall apart easily. Shred the chicken using two forks – it's so satisfying! Return the shredded chicken to the soup. This step always makes me feel like I'm truly making something wholesome.
05 -
Now for the noodles! Add the wide egg noodles to the crockpot. Give everything a good stir to make sure the noodles are submerged in the broth. Cover and cook for another 20-30 minutes on high, or until the noodles are tender. Keep an eye on them; you don't want them to turn to mush, a mistake I’ve made by getting distracted by a good book!
06 -
Once the noodles are perfectly cooked, remove the bay leaves. Stir in the fresh chopped parsley. If you're using spinach, toss it in now and let it wilt for a few minutes. Taste and adjust the salt and pepper as needed. The final result should be a rich, aromatic, and incredibly comforting soup. Ladle it into bowls, and get ready for that warm hug feeling!
# Notes:
01 -
Don't overfill your crockpot; it'll cook unevenly and could make a mess. I learned that the hard way with a chili explosion once.
02 -
Always add the noodles at the end! Adding them too early means sad, mushy noodles. My soup once looked more like porridge.
03 -
A squeeze of fresh lemon juice at the very end can brighten all the flavors beautifully. It’s a little secret weapon.
# Equipment Needed:
01 -
6-quart or larger slow cooker (crockpot)
02 -
Cutting board
03 -
Sharp knife
04 -
Forks for shredding chicken
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 12-18g
Total Carbohydrate: 30-40g
Protein: 30-35g