- IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?
- WHATS THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?
- Ingredient Substitutions
- To Store, Freeze and Reheat
- Why It Works
- Common Questions
- The Easiest Soup You’ll Ever Love
Chicken Noodle Soup Crock Pot is always the go-to comfort food when you’re craving something warm, easy, and sorta magical during crazy-busy weeks (and, let’s be real, sniffly days). Ever had one of those afternoons where the clock looks suspiciously slow and your stomach keeps reminding you it’s dinner o’clock? Yeah, me too. That’s when this classic soup steps up—just toss everything in and let your slow cooker work its cozy wonders.
IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?
So, I gotta tell you: chicken noodle soup Crock Pot has a solid rep for a reason. Packed with veggies, tender chicken, and those slurp-worthy noodles—it’s legit one of the healthiest “comfort” foods out there. Not saying it’s kale salad, okay, but listen—get your vitamins and protein all in a bowl. Perfect if you’re fighting off a cold (or just the Monday blues), or need something that won’t wreck your healthy streak.
Plus, the broth keeps you hydrated. You can tweak the sodium if you’re watching your salt. And, no crazy mystery ingredients. Just stuff you can pronounce. Honestly, it’s how my grandma survived winter in Minnesota. Can’t argue with grandma science.
People always say homemade chicken noodle soup never disappoints, and honestly, they’re right.
“Tastes like pure nurture in a bowl. My whole family goes back for seconds, even my picky eater!” – Maggie from Tulsa
WHATS THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?
Alright, this confused me for years. Maybe it’s just me, but every recipe throws around broth and stock like they’re twins. News flash: the difference is subtle, but kinda important. Broth is usually made by simmering meat, so it’s lighter. Good for quick soups. Stock, on the other hand, uses bones. It’s richer, sometimes a tad thick, and has that “I-could-eat-this-forever” flavor.
In chicken noodle soup crock pot, honestly? Both work fabulously. If you like extra depth and a little more body—try stock. If you want something a bit lighter, stick with broth. Or, go half and half. Kitchen rebels unite.
Ingredient Substitutions
Running out of something? No panic necessary! Here are some swaps I’ve actually tried and liked:
- Got turkey instead of chicken? Go for it. Still tastes great.
- Don’t have egg noodles? Use any short pasta. Even broken spaghetti is fair game.
- Sneak in spinach or kale for bonus veggies if you feel wild.
- If you’re out of celery, fennel or leeks bring in a cool new flavor.
Basically, don’t let an empty fridge shelf stop you. This is “make it work” soup.
To Store, Freeze and Reheat
No joke, chicken noodle soup crock pot is like a meal-prepping superhero. It keeps in the fridge for about four days, covered up tight. Tastes just as awesome on day three, trust me—I’ve checked. To freeze, stick it in little containers for single servings (keeps about three months). Pro tip: hold off on the noodles if you’re freezing, or they go all mushy.
Reheating is as easy as tossing it in a pot or a microwave-safe bowl. Sometimes, I add a splash of water if things get too thick. Also, let it heat slowly so the flavor stays right.
Why It Works
Okay, this is where the chicken noodle soup crock pot magic happens. Low-and-slow cooking makes flavors blend together like they’ve known each other forever. The chicken practically melts; carrots and onions sweeten up and soften; everything sort of hugs each other. No need for fancy chef stuff. The crock pot does all the work while you do literally anything else (fold laundry? Read a book? Take a nap?).
Plus, you only need basic ingredients. No weird stuff. The taste is just good old-fashioned, five-star restaurant (well—if that restaurant also serves food your mom would make when you’re sick).
Common Questions
Can I use chicken thighs instead of breasts?
Absolutely. Thighs get even more tender. Use what you like.
How do I make it less salty?
Try low-sodium broth or just add less salt at first. Taste as you go—it’s easier to add than take away.
Can I throw everything in frozen?
You can, but chicken cooks better (and safer) if you thaw it first. Your kitchen, your call—just keep an eye on total cooking time.
What about gluten-free noodles?
Works fine, but toss them in closer to the end. Some brands get mushy fast.
How do I add more flavor?
Bay leaf, thyme, even a splash of lemon juice at the end wakes up the whole pot. Don’t be shy with the spices.
The Easiest Soup You’ll Ever Love
Chicken noodle soup crock pot really is the classic win when you want dinner to fix itself. It’s healthy, customizable, and heart-hugging. Every time I make it, I end up with happy eaters—and even happier leftovers. Don’t overthink it—grab your slow cooker, check out this fantastic step-by-step from the Kitchn’s slow cooker guide, and enjoy the best “come home to dinner” comfort ever. Try it, and let me know if your crew falls in love with it too.
Chicken Noodle Soup (Crock Pot)
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs, boneless and skinless
- 8 cups chicken broth low sodium preferred
- 3 carrots sliced
- 2 celery stalks chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 2 cups egg noodles add at the end of cooking
Instructions
- Add chicken, broth, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper to the slow cooker.
- Cover and cook on low for 5–6 hours, or until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the egg noodles and cook on high for 10–15 more minutes, until noodles are tender.
- Remove bay leaf, taste and adjust seasoning if needed. Serve warm.