What size of crockpot should be used to make soup?

This recipe perfectly fits in a large, 7-8qt crockpot. If yours is smaller, just adjust the amounts accordingly. The cook time should remain similar.

Is chicken noodle soup freezer friendly?

Yes! Although I recommend freezing without the noodles as they will become mushy. Follow the recipe instructions, don’t add the noodles, allow to fully cool and store in freezer bags in the freezer for 3-4 months. Then when ready to eat, thaw, reheat, and cook up some noodles separately to add to the soup.

Can this recipe be prepped in advance?

Absolutely! But I prefer to not add the noodles and cook them fresh. Or slightly, undercook the noodles in the crockpot as they will become softer as they sit in the leftover soup.

Can you add uncooked noodles to chicken soup?

Yes! But it's important to add the uncooked noodles at the very end of cooking. Do not add them at the beginning with the remaining soup ingredients.

Slow Cooker Chicken Noodle Soup | Kathleen's Cravings

Slow Cooker Chicken Noodle Soup

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5 from 12 reviews

Slow Cooker Chicken Noodle Soup is the ultimate comfort recipe. Hearty, comforting, and perfect for cold weather. Let your crockpot do the work. Just add all the ingredients and let it cook all day.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours
Yield: 6-8 servings
Category: Main Dish, Slow Cooker, Soup
Method: Slow Cooker
Cuisine: American

Ingredients

Add at the Beginning

1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half moons
4 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken stock or broth, low sodium preferred
2 large boneless, skinless chicken breasts, about 1.5lbs
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper, to taste

Add at the End

8 ounces egg noodles
1/2 lemon, juiced
3 tablespoons fresh parsley, finely chopped

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Instructions

Add the Ingredients. In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
Slow Cook - Cook on low for 6-8 hours. The chicken should be fully cooked and the veggies should be tender. The cook time will vary on your crockpot and the size of your chicken/diced veggies.
Shred Chicken and Add Noodles. Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together. Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender. Alternatively, you can cook the noodles separately in a pot of boiling water on the stove.
Serve and Enjoy. When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!

Notes

Noodles - Egg Noodles will continue to cook in the hot soup. If you prefer noodles that are not as soft, you can also cook them separately on the stove (following package directions) and ladle into individual bowls of soup. This is also my recommendation if you're storing leftovers.

Stovetop Variation - This soup can also be made on the stovetop in a large pot. See the Variations section above in the blog post for the how-to.

Nutrition

Serving Size: 1 bowl
Calories: 276
Sugar: 4 g
Sodium: 410.1 mg
Fat: 5.9 g
Carbohydrates: 21.6 g
Fiber: 2.9 g
Protein: 34.7 g
Cholesterol: 93.7 mg

Find it online: https://kathleenscravings.com/slow-cooker-chicken-noodle-soup/