- IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?
- WHATS THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?
- HOW TO MAKE CROCKPOT CHICKEN NOODLE SOUP
- INGREDIENT SUBSTITUTIONS
- TO STORE, FREEZE AND REHEAT
- COMMON QUESTIONS
- Ready to Try the Easy, Cozy Classic?
Crockpot Chicken Noodle Soup always reminds me of rainy days and busy schedules when you just want something warm, easy, and wildly comforting (but also don’t want to stand cooking for hours). Seriously, who has time for that anymore? Getting it right isn’t always intuitive, though. One time my noodles disappeared completely. Ugh. So if you’re after a fuss-free way for kids and grown-ups to cozy up, or perhaps you just want a classic you can tweak depending on what’s hanging around your kitchen… I’ve got you covered.
IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?
Okay, so—people swear by Crockpot Chicken Noodle Soup when they’re under the weather. Is this just old wives’ tales or is there, you know, actual science? Glad you asked. The mix of chicken, vegetables, and broth packs in nutrients without feeling heavy. Chicken gives protein, and if you toss in carrots or celery, it cranks up the vitamins. Plus, the warm broth helps you stay hydrated when you’re sick.
The steam? Yep, that really can help clear your sinuses. Just don’t expect this soup to work medical miracles. I mean, it definitely feels good (especially when you’re bundled up on the couch with fuzzy socks), but it’s not replacing your doctor anytime soon.
One of my friends swears her grandma’s chicken noodle soup “fixed” her every time. Might just be love and nostalgia…but hey, I’ll take that comfort every time.
WHATS THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?
If you mix these up, you’re not alone. I’ve used whatever was in the pantry. But here’s a quick rundown.
Chicken stock is made by simmering bones for a long time, so it’s richer, with a deeper flavor. Plus, sometimes it’s a little thicker, which can be great if you want a “stick to your ribs” feel. Chicken broth is lighter, made with more meat than bones and usually only simmers for a short while. So, it works great if you want a clearer soup.
I lean toward broth if I’m after something I can sip, but if I’m trying for that five-star restaurant vibe (or pretending at least), I’ll reach for stock. Honestly, either one works just fine in Crockpot Chicken Noodle Soup, though. Don’t sweat it if you only have one or the other.
I once used bone broth from the health store and, whoa, next-level flavor. Totally not essential though, so don’t stress if all you’ve got is the boxed stuff.
HOW TO MAKE CROCKPOT CHICKEN NOODLE SOUP
Let me break down my casual method, the “dump and forget” way that makes you look like a kitchen genius without any of the hassle. Here’s what I do:
- Set your crockpot on low or high (depending on how soon you want to eat—low and slow is my favorite).
- Toss in boneless, skinless chicken breasts, sliced carrots, chopped celery, onion, lots of garlic, a few bay leaves, a pinch of thyme, salt, pepper, and enough chicken broth (or stock, like we talked about) to cover everything.
- Cover and cook. If on high, you’re good after about 4 hours. On low, I leave mine while I work, and it’s perfect 6 to 8 hours later.
- When the chicken is tender and falling apart, shred it up right in the crockpot with two forks. Fish out any bay leaves.
- Then, add in your favorite noodles (egg noodles work best, don’t overthink it). Let them cook for about 20-30 minutes until just right.
Optional: A few squeezes of lemon juice right before serving wakes up all the flavors.
| Step Tip | |
| Veggies | Chop ’em small for faster cooking |
| Herbs | Fresh is fantastic, dried is totally fine |
“Seriously the best soup I’ve made without ever having to babysit a pot. My kids ask for seconds every time!” – Jamie from Oklahoma
INGREDIENT SUBSTITUTIONS
Look, I get it… sometimes you open the fridge and it’s basically a barren wasteland. Don’t toss the whole soup idea out just yet though. Here’s where you can totally substitute without messing things up.
If you don’t have chicken breast, swap for chicken thighs; they’re juicier anyway (honestly, I like them better sometimes). Out of carrots? Try sweet potato for a little twist. No onion? Use leeks or shallots if you’re feeling fancy.
As for the broth, water with a spoonful of bouillon does the trick if you’re in a pinch. Egg noodles? You can use rice, orzo, or really whatever noodle your heart desires (even small shells). I sometimes add handfuls of baby spinach in the last few minutes for extra green goodness if I’ve got it.
Basically, don’t let a missing ingredient ruin your Crockpot Chicken Noodle Soup dreams. Improvise and surprise yourself.
TO STORE, FREEZE AND REHEAT
Now, how to not let leftovers turn into a disappointing, soggy tangle? Here’s the scoop:
- Store: Cool soup before transferring to airtight containers. It’ll keep in the fridge for 3-4 days.
- Freeze: For best texture, ladle soup into freezer bags (leave out noodles, if you can, and add them fresh when reheating).
- Reheat: Warm in a pot on the stove over medium heat or zap in the microwave, stirring often for even heat.
Trust me, the noodles get mushy after freezing, so if you know you’ll freeze any, just skip the pasta till later.
Try eating leftovers with a crusty grilled cheese or a hunk of fresh bread. I’ve tucked slices of lemon and extra black pepper into my bowl on day two. Like a whole new meal!
COMMON QUESTIONS
Q: Can I use frozen chicken?
A: Absolutely. Just add another hour to the cook time.
Q: How do I avoid soggy noodles?
A: Only add them in at the end, like the last 20-30 minutes, and don’t walk away!
Q: Can I make it dairy-free or gluten-free?
A: Yup. Skip any butter, use gluten-free noodles or rice, and you’re sorted.
Q: Does this work with turkey?
A: Oh yes. Turkey is great, especially after a holiday. It’s a perfect way to use up leftovers.
Q: Any secret flavor boosts?
A: A splash of lemon, a pinch of smoked paprika, or a handful of fresh parsley thrown on top. Game changers, promise.
Ready to Try the Easy, Cozy Classic?
Alright, pulling together Crockpot Chicken Noodle Soup couldn’t be more satisfying (and honestly, less stressful). Start with what you’ve got, make it your own, and don’t sweat the small stuff. Next time you’re craving something homemade but can’t deal with the fuss, give this a try. If you need more ideas, check out this chicken noodle soup recipe roundup for inspiration. Who knows, you might end up loving your version more than grandma’s… no offense, grandma. Grab that crockpot, go wild, and let the comfort food magic happen!
Crockpot Chicken Noodle Soup
Equipment
- Crockpot
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts or chicken thighs
- 2 carrots sliced
- 2 stalks celery chopped
- 1 onion chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 tsp dried thyme
- salt and pepper to taste
- 6 cups chicken broth or chicken stock
Finishing Touches
- 3 cups egg noodles
- 1 lemon juice only, optional
Instructions
- Set the crockpot to low or high, depending on your schedule.
- Add chicken, carrots, celery, onion, garlic, bay leaves, thyme, salt, pepper, and broth to cover.
- Cover and cook—4 hours on high or 6–8 hours on low—until the chicken is cooked through.
- Remove bay leaves. Shred the chicken directly in the crockpot using two forks.
- Add egg noodles. Cook for an additional 20–30 minutes until noodles are tender.
- Stir in lemon juice before serving, if using. Taste and adjust seasoning as needed.