Crockpot Chicken Noodle Soup is a beloved comfort food that combines tender chicken, hearty vegetables, and flavorful broth with noodles.
Popular across various cultures, this dish has found a special place in American households, particularly during cold months or when someone is feeling under the weather. The convenience of the crockpot allows home cooks to create this nourishing meal with minimal effort.
The Benefits of Using a Crockpot
Using a crockpot for cooking delivers several advantages, which make it an ideal choice for preparing dishes like chicken noodle soup. First and foremost, it allows for a “set it and forget it” approach, making it possible to prepare a meal with minimal supervision.
Additionally, slow cooking helps to develop robust flavors. The low and slow cooking process allows ingredients to meld beautifully, enhancing the overall taste of the dish. Cooking chicken in a crockpot also results in incredibly tender meat, as the low temperatures prevent drying out.
Moreover, crockpots are designed to retain moisture. This feature is incredibly beneficial for soups and stews, as it keeps the ingredients succulent and infused with the broth’s rich flavors.
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Nutritional Value of Chicken Noodle Soup
Crockpot Chicken Noodle Soup is not just a satisfying meal; it also comes with various health benefits.
- High in Protein: Chicken is an excellent source of protein, which is essential for muscle repair, weight management, and overall health.
- Rich in Vitamins and Minerals: The vegetables commonly found in chicken noodle soup—such as carrots, celery, and onions—offer a range of vitamins and minerals. Carrots are particularly high in beta-carotene, which supports vision, while celery provides potassium and dietary fiber.
- Comfort and Healing: Many people turn to chicken noodle soup as a remedy for colds and flu. Studies suggest that warm soups can help alleviate symptoms of upper respiratory infections, thanks to the steam and warmth that aid in nasal congestion.
Conclusion
Crockpot Chicken Noodle Soup is more than just a meal; it is a cherished dish that combines convenience, nutrition, and comfort. Its versatility allows it to fit seamlessly into any lifestyle or dietary preference.
Whether enjoyed on a chilly evening or prepared in advance for a busy week, this soup has proven to stand the test of time as a favorite comfort food.
The ease of using a crockpot only enhances its appeal, offering a delicious and nourishing dish with minimal effort required. Crockpot Chicken Noodle Soup thus remains a staple in many kitchens, highlighting the timeless joy of warming, homemade meals.
Crockpot Chicken Noodle Soup Recipe
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts trimmed of excess fat
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- 1 small yellow onion peeled and left whole
- 3 medium carrots peeled and cut into 1/4-inch coins (about 1/2 pound)
- 2 large celery stalks thinly sliced
- 2 large garlic cloves minced
- 3 stalks fresh rosemary* tied into a bundle for easy removal
- 1 bay leaf
- 7–8 cups low-sodium chicken stock divided
- 6 ounces whole wheat wide egg noodles about 4 heaping cups
- **For serving:
- Chopped fresh parsley
Instructions
Add chicken breasts to the bottom of a slow cooker (6-quart or larger).
- Sprinkle with salt and pepper.
- Add whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf.
- Pour in 6 cups of chicken stock.
Cover and cook based on desired heat setting.
- Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours until chicken reaches 165°F.
- Check the thickest part of the chicken for doneness early to prevent overcooking.
Remove chicken from slow cooker to a mixing bowl or plate.
- Discard whole onion, bay leaf, and rosemary springs.
- Shred chicken using a hand mixer, two forks, or fingers (if cool).
To cook noodles on the stove:
- Towards the end of the soup’s cooking time, cook egg noodles until al dente as per package directions.
- Drain and add to the soup when it’s done cooking.
- Stir in the shredded chicken and cook on LOW for 5 minutes.
To cook noodles directly in the slow cooker:
- Add uncooked egg noodles to the soup.
- Cook on LOW for 10 minutes or until noodles are al dente.
- Stir in shredded chicken.
Adjust soup consistency:
- Add remaining 1 cup of chicken stock to reach desired thickness.
- If noodles were cooked in slow cooker, additional stock may be needed as noodles absorb liquid.
- Serve hot with a sprinkle of fresh parsley.
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