Chicken Noodle Soup Crock Pot Recipe
The best easy Crock Pot Chicken Noodle Soup Recipe. Add your ingredients in to your slow cooker and let your crockpot cook dinner for you!
Servings: 6 1.5 cup servings
Calories: 292kcal
Ingredients
- 1 cup celery chopped finely
- 1 cup onion chopped finely
- 1.5 cups carrots sliced in small circles
- 1/2 tablespoon garlic minced
- 1.5 lbs boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh rosemary chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 4 bay leaves
- 8 cups chicken broth low or no sodium
- 3.5 cups egg noodles (8oz)
Instructions
Crockpot Instructions
- In your crockpot combine all ingredients except for egg noodles.
- Cook on low for 6-8 hours or high for 3-4 hours.
- 20 minutes before you’re ready to eat, remove your chicken breasts, shred them using forks, and add the shredded chicken back to the pot.
- Turn your crockpot to high and add in your noodles. You can also boil them separately on the stove if you’d prefer.
- After 15-20 minutes your noodles should be perfectly cooked and your soup will be ready to enjoy!
- Pro Tip: To avoid soggy pasta/noodles, cook your pasta separately: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy
StoveTop Instructions
- Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Add cooked chicken and broth. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 25 minutes to an hour.
- Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for 25 minutes, return to a boil, add noodles, and cook per the directions on the package.
- Remove bay leaves from the chicken broth and discard.
- Add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy
Instant Pot Instructions
- We don't recommend making this in the instant pot.
- Chop all vegetables. Set instant pot to Sauté mode for 10 minutes
- Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened.
- Once cooked, stir in carrots and spices.
- Add cooked chicken and broth. Place the lid on the Instant Pot and set the valve to Sealing, ‘Soup’ OR Pressure Cook for 9 minutes.
- Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Once the soup has cooked, quick release the pressure valve.
- Remove bay leaves from the chicken broth and discard.
- Add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Video
Nutrition
Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 26g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 461mg | Potassium: 932mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5470IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg