Chicken noodle soup is the ultimate comfort food. Ask literally anyone! You eat chicken noodle soup when you’re sick, when you miss your mom, and when it’s cold outside. Soup is like a warm hug from the inside. The only thing comparable is a steamy hot bubble bath.
Much like other crockpot recipes, this one is very simple. You don’t need to do much. Just assemble the ingredients and put them in the crockpot. Let the crockpot work its magic and ta-da! You’ve got yourself some delicious chicken noodle soup.
How to make Homemade Crockpot Chicken Noodle Soup?
Put your chicken breasts, onion, garlic, carrots, and celery in the crockpot.
Add thyme, rosemary, and bay leaf. Season with salt and pepper.
Pour your chicken broth in the crockpot.
Cook on low for 6 hours.
After 6 hours, remove the herbs and chicken breast from the crockpot. Shred the chicken and put it back in the crockpot along with some egg noodles. Cook for another 30 minutes.
Can you freeze chicken noodle soup?
You can freeze chicken noodle soup for up to 3 months. We recommend freezing just the broth without the noodles, as noodles tend to get mushy in the freezer. Pour your soup in a freezer bag and place it in the freezer.
How long is soup good for in the fridge?
If you store your chicken noodle soup in the fridge, it will be good for another 4 days after cooking. Make sure to store the soup in an airtight container. When you’re ready to heat it up again, all you have to do is take it out of the container and microwave it.
How do you heat up frozen soup?
Heating up frozen soup is quite an art! When you start feeling like you might be in the mood for some soup, take it out of the freezer and place it in the fridge immediately. Let it thaw in the fridge overnight. Then, you can heat it up in a pot and add some fresh noodles.
- 1 ½ pound boneless skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 2 celery stalks, sliced
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 3 garlic cloves, minced
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 10 cups low sodium chicken broth
- 8 oz. egg noodles
Put the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery in your crockpot
Add the thyme, rosemary, and bay leaf. Season with salt and freshly ground pepper.
Pour in the chicken broth and cook on low for 6 hours
After 6 hours, remove herbs and chicken breasts. Shred the chicken breasts and return them to the crockpot and add the egg noodles. Cook on low for another 30 minutes or until noodles are just cooked but not too soft