Homemade Chicken Noodle Soup Recipe: Easy Crockpot Soup
Chicken noodle soup is perfect for chilly evenings, soothing a cold, or just craving something wholesome, chicken noodle soup is a your favorite. It’s actually quick to make, taking just 45 minutes from prep to table, and can easily adapt to your preferences. Add a squeeze of lemon for brightness or a handful of fresh parsley for a pop of green. Serve it with crusty bread for a complete, cozy meal.
Beyond its heartwarming taste, this chicken noodle soup is a nutritional powerhouse, packed with protein from the chicken, vitamins from the vegetables, and comforting carbs from the noodles. At approximately 250 calories per serving, it’s as balanced as it is delicious. Whether you’re cooking for your family dinner or a solo treat, chicken noodle soup is a dish that’ll always delivers comfort and joy.
In the below section, I’ll guide you with the absolutely easy recipe to follow for making the best homemade chicken noodle soup at home.
Homemade Chicken Noodle Soup Recipe: Easy Crockpot Soup
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Knife
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and sliced
- 2 celery stalks sliced
- 3 garlic cloves minced
- 8 cups chicken broth low-sodium preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
For the Chicken and Noodles:
- 2 cups shredded cooked chicken rotisserie or boiled
- 2 cups egg noodles or your preferred type
- Optional: fresh parsley chopped, for garnish
Instructions
Sauté Vegetables:
- Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and sauté for an additional minute.
Build the Broth:
- Pour in the chicken broth and stir. Add dried thyme, dried parsley, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Cook the Noodles:
- Stir in the egg noodles and let them cook according to the package instructions, usually about 7–9 minutes, until tender.
Add the Chicken:
- Add the shredded chicken to the pot and cook for 5 minutes, or until heated through. Adjust the seasoning with more salt and pepper if necessary.
Serve:
- Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers on the side.
