7 Crockpot Chicken Noodle Soup Recipes for Cozy Comfort
Hey there, fellow food enthusiasts! Are you ready to embark on a culinary journey that’s not only delicious but also ridiculously easy? Well, grab your trusty crockpot because we’re diving into the world of Crockpot Chicken Noodle Soup. It’s the kind of comfort food that warms your soul on a chilly day. In this article, we’ll explore seven delightful recipes, each with its unique twist, so you can enjoy the ultimate comfort meal without breaking a sweat.
Benefits of Crockpot Cooking
Before we jump into the recipes, let’s talk about why using a crockpot is the secret weapon of savvy home cooks. Picture this: You toss in the ingredients, set it, and forget it until the magical aroma fills your kitchen. It’s like having a personal chef who requires no supervision.
Crockpot cooking offers some fantastic perks:
Time-saving:With our busy lives, who has hours to babysit a stove? Crockpots allow you to prep and go about your day while your meal simmers to perfection.
Easy Cleanup:One pot wonders! That’s what crockpot meals are. Less mess to clean up means more time for you to enjoy your meal.
Enhanced Flavors:The slow cooking process in a crockpot intensifies flavors, making your dishes taste like they’ve been simmering for hours.
Now that we’ve sung praises of the crockpot, let’s get down to the delicious business: chicken noodle soup!
Classic Chicken Noodle Soup Recipe
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
2 cloves garlic, minced
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 bay leaf
1 cup egg noodles
Fresh parsley, for garnish
Directions
Heat the Olive Oil:In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables begin to soften.
Add Broth and Water:Pour in the chicken broth and water. Stir well to combine.
Add Chicken:Place the chicken breasts into the pot. Season with salt and black pepper. Toss in the bay leaf. Bring the mixture to a boil.
Simmer:Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the chicken is cooked through.
Remove Chicken:Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
Add Noodles:Add the egg noodles to the soup. Simmer for an additional 8-10 minutes, or until the noodles are tender.
Adjust Seasoning:Taste the soup and adjust the seasoning with more salt and black pepper if needed.
Serve:Ladle the classic chicken noodle soup into bowls. Garnish with fresh parsley for a burst of color and flavor.
Instructions
Place the chicken breasts at the bottom of your crockpot.
Add carrots, celery, onion, garlic, thyme, salt, and pepper.
Pour in the chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, shred the chicken with two forks and add egg noodles.
Let it cook until noodles are tender.
Pro Tip:You can customize your classic chicken noodle soup by adding a dash of lemon juice for a zesty kick.
Creamy Chicken Noodle Soup Recipe
Introduction:Warm, comforting, and rich, this Creamy Chicken Noodle Soup is the perfect recipe to satisfy your cravings on a chilly day. Packed with tender chicken, vegetables, and creamy goodness, it’s a bowl of pure comfort.
Ingredients
2 tablespoons butter
1 onion, finely chopped
3 carrots, sliced
3 celery stalks, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts, cooked and shredded
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1 teaspoon dried thyme
1 cup heavy cream
2 cups egg noodles
Fresh parsley, for garnish
Directions
Sauté the Aromatics:In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables are tender and fragrant.
Make the Roux:Sprinkle the flour over the sautéed vegetables. Stir constantly for about 2 minutes to cook the flour and create a roux.
Add Broth and Water:Gradually pour in the chicken broth and water while continuing to stir. This will help avoid lumps in your soup.
Chicken and Seasoning:Add the shredded chicken to the pot. Season with salt, black pepper, and dried thyme. Stir well to combine.
Simmer:Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld.
Creamy Goodness:Stir in the heavy cream to create that delightful creamy texture. Simmer for an additional 5-7 minutes.
Add Noodles:Add the egg noodles to the soup. Cook for 8-10 minutes or until the noodles are tender.
Final Seasoning:Taste the soup and adjust the seasoning if needed with more salt and pepper.
Serve with Love:Ladle your creamy chicken noodle soup into bowls. Garnish with fresh parsley for a touch of elegance.
Enjoy your homemade Creamy Chicken Noodle Soup, a delightful blend of comfort and flavor!
Instructions
Place chicken thighs, carrots, celery, onion, garlic, rosemary, salt, and pepper in the crockpot.
Pour in the chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken thighs and shred them. Return them to the crockpot.
Add egg noodles and heavy cream.
Let it cook for an additional 30 minutes until noodles are tender and soup is creamy.
Pro Tip: For an extra creamy touch, sprinkle some grated parmesan cheese on top before serving.
Spicy Chicken Noodle Soup Recipe
Introduction:Get ready to ignite your taste buds with a bowl of Spicy Chicken Noodle Soup! This fiery twist on a classic soup is perfect for those who crave heat and flavor in every spoonful.
Ingredients:
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 teaspoons ginger, minced
2 boneless, skinless chicken breasts, thinly sliced
4 cups chicken broth
2 cups water
2 carrots, julienned
2 celery stalks, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons sriracha sauce (adjust to taste)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon red pepper flakes (adjust to taste)
8 oz rice noodles
Salt and black pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
Sauté the Aromatics:In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion, minced garlic, and ginger. Sauté for about 2 minutes until fragrant.
Cook Chicken Slices:Add the thinly sliced chicken breasts to the pot. Cook until they turn white and are no longer pink, about 4-5 minutes.
Broth and Water:Pour in the chicken broth and water. Stir well to combine.
Add Vegetables:Toss in the julienned carrots, thinly sliced celery, and red bell pepper. Simmer for about 10 minutes until the vegetables become tender.
Spice it Up:Stir in the sriracha sauce, soy sauce, sesame oil, and red pepper flakes. Adjust the spiciness to your liking.
Noodles In:Add the rice noodles to the pot. Cook for 4-5 minutes until they are soft and tender.
Seasoning:Taste the soup and season with salt and black pepper as needed.
Serve with Zest:Ladle the spicy chicken noodle soup into bowls. Garnish with fresh cilantro and serve with lime wedges for an extra zesty kick.
Get ready to spice up your mealtime with this Spicy Chicken Noodle Soup!
Instructions
Place chicken thighs, carrots, celery, jalapeño, onion, garlic, chili powder, salt, and pepper in the crockpot.
Pour in the chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove chicken thighs, shred them, and return them to the crockpot.
Add egg noodles and let them cook until tender.
Serve with a dollop of sour cream to balance the heat.
Pro Tip:If you’re really feeling adventurous, throw in some diced avocado for a creamy, cool contrast.
Lemon Herb Chicken Noodle Soup Recipe
Introduction:Indulge in the bright and refreshing flavors of Lemon Herb Chicken Noodle Soup. This zesty twist on a classic is like a burst of sunshine in a bowl, perfect for rejuvenating your taste buds.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 carrots, sliced
3 celery stalks, chopped
2 cloves garlic, minced
2 boneless, skinless chicken breasts, cubed
6 cups chicken broth
2 cups water
Juice of 2 lemons
Zest of 1 lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
8 oz egg noodles
Fresh parsley, for garnish
Lemon slices, for serving
Directions
Sauté the Aromatics:Heat olive oil in a large pot over medium heat. Add the finely chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté for about 5 minutes until the vegetables become tender.
Chicken Cubes:Add the cubed chicken breasts to the pot. Cook until they are no longer pink, about 4-5 minutes.
Broth and Water:Pour in the chicken broth and water. Stir well to combine.
Lemon Zest and Juice:Add the lemon zest and the freshly squeezed lemon juice. These citrusy elements will brighten up the soup.
Herb Infusion:Sprinkle in the dried thyme and rosemary. Allow the herbs to infuse their delightful flavors into the soup.
Noodles and Seasoning:Add the egg noodles to the pot. Cook for 8-10 minutes or until they are tender. Season with salt and black pepper to taste.
Garnish and Serve:Ladle the lemon herb chicken noodle soup into bowls. Garnish with fresh parsley and add a slice of lemon for an extra zing.
Get ready to savor the refreshing taste of Lemon Herb Chicken Noodle Soup!
Instructions
Place chicken breasts, carrots, celery, onion, garlic, thyme, salt, and pepper in the crockpot.
Pour in the chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
Shred the chicken with two forks and add egg noodles.
Let it cook until noodles are tender.
Just before serving, stir in lemon zest, lemon juice, and fresh parsley for a zingy twist.
Pro Tip:This soup pairs perfectly with a slice of crusty bread for a satisfying meal.
Thai-Inspired Coconut Chicken Noodle Soup Recipe
Introduction:Transport your taste buds to Thailand with this exotic and aromatic Thai-Inspired Coconut Chicken Noodle Soup. Creamy coconut milk, fragrant herbs, and a touch of spice make this soup an unforgettable culinary adventure.
Ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons Thai red curry paste
2 boneless, skinless chicken breasts, thinly sliced
4 cups chicken broth
2 cups coconut milk
2 stalks lemongrass, cut into 2-inch pieces and smashed
3 kaffir lime leaves, torn
1 red bell pepper, thinly sliced
1 cup sliced mushrooms
1 tablespoon fish sauce (adjust to taste)
1 tablespoon brown sugar
Juice of 2 limes
Salt and black pepper to taste
8 oz rice noodles
Fresh cilantro and Thai basil, for garnish
Sliced red chili peppers, for serving
Directions
Sauté the Aromatics:In a large pot, heat vegetable oil over medium heat. Add the finely chopped onion, minced garlic, and Thai red curry paste. Sauté for about 2 minutes until fragrant.
Chicken Slices:Add the thinly sliced chicken breasts to the pot. Cook until they are no longer pink, about 4-5 minutes.
Coconut Milk and Broth:Pour in the chicken broth and coconut milk. Stir well to combine.
Aromatic Infusion:Add the smashed lemongrass stalks and torn kaffir lime leaves to infuse their exotic flavors into the soup.
Veggies and Seasoning:Toss in the thinly sliced red bell pepper and sliced mushrooms. Stir in the fish sauce and brown sugar. Season with salt and black pepper to taste.
Citrusy Twist:Squeeze in the juice of two limes to brighten up the soup’s flavors.
Noodles and Simmer:Add the rice noodles to the pot. Simmer for 4-5 minutes until they are soft and tender.
Garnish and Serve:Ladle the Thai-Inspired Coconut Chicken Noodle Soup into bowls. Garnish with fresh cilantro, Thai basil, and sliced red chili peppers for that perfect Thai touch.
Get ready to embark on a culinary journey with this Thai-inspired masterpiece!
Instructions
Place chicken thighs, carrots, red bell peppers, onion, garlic, red curry paste, salt, and pepper in the crockpot.
Pour in the chicken broth and coconut milk.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove chicken thighs, shred them, and return them to the crockpot.
Add rice noodles and let them cook until tender.
Serve with a sprinkle of fresh cilantro leaves for an authentic Thai touch.
Pro Tip:For an extra kick, add a squeeze of lime juice before serving.
Vegetarian Chicken Noodle Soup Recipe
Introduction:Indulge in the comforting flavors of a classic chicken noodle soup made entirely vegetarian. This wholesome dish is packed with vegetables, savory herbs, and hearty noodles for a satisfying meal.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 carrots, sliced
3 celery stalks, chopped
2 cloves garlic, minced
8 cups vegetable broth
2 cups water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
8 oz egg noodles
1 cup diced tofu (firm or extra firm)
1 cup frozen peas
Fresh parsley, for garnish
Directions
Sauté the Aromatics:In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté for about 5 minutes until the vegetables become tender.
Broth and Herbs:Pour in the vegetable broth and water. Add the bay leaf, dried thyme, and dried rosemary. Stir well to combine.
Seasoning:Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Noodles In:Add the egg noodles to the pot. Cook for 8-10 minutes or until they are tender.
Tofu and Peas:Toss in the diced tofu and frozen peas. Cook for an additional 3-4 minutes until the tofu is heated through, and the peas are tender.
Remove the Bay Leaf:Don’t forget to remove the bay leaf from the soup before serving.
Garnish and Serve:Ladle the vegetarian “chicken” noodle soup into bowls. Garnish with fresh parsley for a burst of color and flavor.
Enjoy your hearty and comforting Vegetarian Chicken Noodle Soup!
Instructions
Place cubed tofu, carrots, celery, onion, garlic, thyme, salt, and pepper in the crockpot.
Pour in the vegetable broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
Add egg noodles and cook until tender.
This soup is a blank canvas – feel free to add your favorite veggies like spinach or broccoli.
Pro Tip:A sprinkle of nutritional yeast can add a cheesy flavor to your vegetarian chicken noodle soup.
Chicken Zoodle Soup (Low-Carb Option) Recipe
Introduction:Indulge in the warmth and comfort of a classic chicken soup with a healthy twist. This Chicken Zoodle Soup replaces traditional noodles with zucchini noodles, making it a low-carb and nutritious option.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 carrots, sliced
3 celery stalks, chopped
2 cloves garlic, minced
2 boneless, skinless chicken breasts, cubed
8 cups chicken broth
2 zucchinis, spiralized into noodles
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, for garnish
Directions
Sauté the Aromatics:In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté for about 5 minutes until the vegetables become tender.
Chicken Cubes:Add the cubed chicken breasts to the pot. Cook until they are no longer pink, about 4-5 minutes.
Broth and Seasoning:Pour in the chicken broth. Add the bay leaf and dried thyme. Stir well to combine.
Zucchini Noodles:Add the spiralized zucchini noodles to the pot. Cook for about 2-3 minutes until they are slightly softened but still crisp.
Season to Perfection:Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Remove the Bay Leaf:Don’t forget to remove the bay leaf from the soup before serving.
Garnish and Serve:Ladle your low-carb Chicken Zoodle Soup into bowls. Garnish with fresh parsley for a pop of color and flavor.
Enjoy your healthy and satisfying Chicken Zoodle Soup, perfect for those watching their carb intake!
Instructions
Place chicken breasts, zucchini noodles, carrots, celery, onion, garlic, thyme, salt, and pepper in the crockpot.
Pour in the chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
Shred the chicken and let it mingle with the zucchini noodles.
Your low-carb, chicken zoodle soup is ready to slurp!
Pro Tip:Feel free to toss in some chopped spinach for extra greens.
Conclusion
There you have it, seven soul-warming, crockpot chicken noodle soup recipes that’ll make you a kitchen superstar. Whether you prefer the classic version or want to spice things up, these recipes offer something for everyone. The beauty of using a crockpot is that it does all the work, leaving you with more time to savor the delicious results.
So, go ahead and whip up these comforting bowls of goodness. And remember, soup is like a warm hug for your taste buds. Share your culinary creations with friends and family, and let the compliments pour in!
And before we say goodbye, here’s a little soup-related joke to tickle your funny bone:
Why was the tomato blushing? Because it saw the chicken noodle soup and realized it was a little too hot to handle!
Happy cooking, and even happier slurping!
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