Crockpot chicken noodle soup is a nearly hands-off recipe perfect for colder weather meal planning!
The first time I ever made homemade chicken noodle soup was over a year ago. I did a few experiments with my crockpot since then and learned some important things in the process.
For one, a little bit of ground thyme goes a long way. I used way too much in my very first batch… It was so strong that Kyle didn’t care for it too much, and he rarely ever raises a flag in my cooking. Another key factor is the type of noodles you use, because it will change the final step in cook time. Regular egg noodles need a lot less time to cook than whole wheat noodles, and you’ll end up with mushy noodles if you aren’t careful. Luckily, noodle cooking is at the end of this recipe so it’s fairly easy to check them as you go without messing up your cook time on the rest of the ingredients!
In any case, this chicken noodle soup recipe is just another reason why crockpots are the shizz. I am anxious to build my crockpot recipe arsenal as we get closer to having another human living in our household. I’m anticipating less time and ambition when it comes to food preparation, and crockpots will probably be a life saver for healthy eating.
The last time I made of this recipe was during my first trimester when life and food were less than exciting. It’s actually what I had for breakfast a few times, as strange as that sounds. I had laid off for a while when I started to feel like a normal person again. But then I got a cold last week and it was all I wanted to eat! I guess you can always trust this homemade classic to bring some light to your day.
Crockpot Chicken Noodle Soup
- 2 large chicken breasts (8-10 oz each), trimmed of any excess fat
- 6 cups low sodium chicken broth
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cups red onion, chopped
- 1/4 teaspoon ground thyme
- 1/2 teaspoon oregano
- 2 cups water
- 2.5 cups noodles
- Add chicken breasts to a crockpot. Layer veggies on top, then seasonings.
- Pour in chicken broth and water.
- Cook on low 6 hours. Using a tongs, shred all chicken apart.
- Add noodles. If using whole wheat noodles, cook for 20-30 minutes on high. If using regular egg noodles, cook on high additional 10-15 minutes. Check your noodles at the lowest listed time to make sure they don’t end up soggy.