There is something incredibly comforting and soul-soothing about a warm bowl of Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe. This dish brings together tender, juicy chicken, delicate egg noodles, and a fragrant blend of herbs all simmered to perfection in a rich chicken broth. It is not just a soup; it’s a hug in a bowl that warms you from the inside out. Whether you are seeking a cozy family meal or a simple and reliable recipe for any day of the week, this crockpot chicken soup is guaranteed to become one of your all-time favorites.
Ingredients You’ll Need
The magic of this Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe lies in its wonderfully simple ingredients. Each component has a distinct purpose, whether it’s building layers of flavor, adding texture, or infusing beautiful color into the broth. Below is a list of what you’ll need to create this heartwarming dish.
- 1 ½ pounds boneless, skinless chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 8 cups chicken broth: The flavorful base that ties every ingredient together in a luscious way.
- 1 medium onion, chopped: Adds a subtle sweetness and depth to the broth.
- 3 carrots, peeled and sliced: Provides natural sweetness and vibrant orange color.
- 3 celery stalks, chopped: Lends a mild, refreshing earthiness to balance the soup.
- 3 cloves garlic, minced: Packs a punch of aromatic warmth and complexity.
- 1 teaspoon dried thyme: Delivers a fragrant, herbaceous note that complements chicken beautifully.
- 1 teaspoon dried rosemary: Adds a woodsy, slightly pine-like aroma that elevates the taste.
- 1 teaspoon dried oregano: Brings a gentle peppery and savory touch.
- 2 bay leaves: Infuse the soup with subtle depth and earthiness as it simmers.
- 1 teaspoon salt: Enhances all the flavors and balances the broth perfectly.
- ½ teaspoon black pepper: Adds just the right hint of spice and warmth.
- 1 cup uncooked egg noodles: Soft, tender noodles that absorb flavors and add satisfying texture.
- Juice of 1 lemon: Brightens the soup with a fresh, zesty finish.
- Fresh parsley, chopped (for garnish): Adds a pop of green and fresh herbaceous aroma.
How to Make Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe
Step 1: Add the Chicken to the Crockpot
Start by placing those boneless, skinless chicken breasts right into the crockpot. This is the foundation of your soup — the protein that will cook low and slow until tender and shreddable. Using chicken breasts keeps the soup light yet satisfying, perfect for this easy crockpot method.
Step 2: Layer in the Vegetables and Garlic
Next, add the chopped onion, carrots, celery, and minced garlic on top of the chicken. These vegetables form the aromatic base of the soup, releasing their flavors as they gently cook and soften. The garlic, in particular, infuses wonderful warmth that makes the broth irresistible.
Step 3: Sprinkle on the Herbs and Bay Leaves
Now, sprinkle the dried thyme, rosemary, oregano, and bay leaves evenly over the vegetables. These herbs are essential in transforming this simple soup into something truly special. As they simmer, they release their fragrant oils, adding layers of savory, woodsy, and peppery dimension.
Step 4: Pour in the Chicken Broth and Season
Pour in all 8 cups of chicken broth, and give everything a gentle stir to combine. The broth will carry all the flavors and bring together the ingredients in a harmonious way. Then add salt and pepper to taste. Remember, seasoning early helps deepen the taste as the soup cooks low and slow.
Step 5: Cook Low and Slow
Cover your crockpot and cook on low for 6 to 8 hours, or if you’re short on time, on high for 3 to 4 hours. This slow cooking process tenderizes the chicken beautifully and allows all those flavors to meld together into one beautifully aromatic pot of goodness.
Step 6: Shred the Chicken
Once cooking is complete, carefully remove the chicken breasts from the crockpot. Use two forks to shred the meat into bite-sized pieces right in your kitchen. This shredding ensures each spoonful has tender pieces that soak up the delicious broth perfectly.
Step 7: Return Chicken and Add Egg Noodles
Put the shredded chicken back into the crockpot. Then add the uncooked egg noodles and cook on high heat for another 20 to 25 minutes. This short cooking time softens the noodles while they absorb some of the rich flavors from the broth, making every bite delightful.
Step 8: Finish with Lemon Juice and Serve
Lastly, stir in the fresh lemon juice to give the soup a bright, fresh kick that balances the herbs and rich broth. Taste again and adjust the seasoning as needed. With everything perfectly combined, your Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe is ready to be enjoyed hot and fresh.
How to Serve Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe
Garnishes
Fresh parsley isn’t just a garnish here — it adds a burst of color and an herby brightness that elevates each spoonful. Feel free to sprinkle extra parsley on top or add a few lemon wedges on the side for an optional citrusy squeeze. A dash of freshly ground black pepper right at the end also makes the flavors pop.
Side Dishes
This soup pairs beautifully with crusty bread, like a warm baguette or garlic bread, perfect for dipping in that flavorful broth. A simple mixed green salad with a light vinaigrette balances the heartiness of the soup and keeps your meal feeling fresh and wholesome.
Creative Ways to Present
For a festive touch, serve the soup in individual bread bowls or rustic ceramic mugs to make the experience cozy and inviting. Garnish each bowl with a sprig of fresh herbs or a swirl of cream for a touch of luxury. You can even add a sprinkle of grated Parmesan for a cheesy twist that melds perfectly with the soup’s flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, giving you delicious meals throughout the week. Because the noodles soften as they sit, you might want to store the soup and noodles separately if possible, but it’s still wonderful even all mixed.
Freezing
Freezing this soup works well but with a small note: egg noodles can become soft or mushy after freezing and reheating. To keep the best texture, freeze the soup without the noodles and add freshly cooked noodles when reheating. This way, the soup remains fresh and vibrant every time.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If you froze the noodles separately, cook fresh egg noodles and add to each serving. Adding a splash of broth or water while reheating can help maintain the perfect soup consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy due to their higher fat content. Just keep the cooking times similar, and you’ll end up with an equally delicious Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe.
Is it possible to make this soup without egg noodles?
Yes! If you prefer, you can omit the egg noodles altogether or substitute them with other small pasta shapes, rice, or even mashed potatoes for a different texture. Just adjust the cooking time accordingly.
Can I prepare this soup in advance and freeze it?
You can prepare the soup base ahead of time and freeze it without noodles for the best quality. When ready to serve, thaw, reheat, and cook fresh noodles separately to maintain perfect texture and freshness.
How can I make the soup gluten-free?
Simply switch out the egg noodles for gluten-free pasta or gluten-free grains like quinoa. The rest of the ingredients are naturally gluten-free, so it’s easy to adapt without losing any flavor.
What fresh herbs work best for garnish?
Fresh parsley is classic and bright, but you can also experiment with chopped fresh dill, cilantro, or chives to give the soup a unique twist depending on your flavor preferences.
Final Thoughts
This Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe is genuinely a kitchen treasure that brings comfort, flavor, and simplicity together beautifully. It’s a dish that feels like home in every spoonful and is incredibly easy to prepare with minimal hands-on time. I highly encourage you to try this recipe soon — it’ll quickly become the go-to soup for cozy dinners and feel-good moments alike.
Print
Crockpot Chicken Soup with Egg Noodles and Fresh Herbs Recipe
- Prep Time: 0h 15m
- Cook Time: 6h 25m
- Total Time: 6h 40m
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken Soup is a hearty and flavorful meal perfect for any day. Tender boneless chicken breasts are slow-cooked with fresh vegetables, aromatic herbs, and savory chicken broth, then combined with egg noodles and finished with a splash of lemon juice for brightness. Easy to prepare and cook, this soup makes a wholesome and nourishing dish that warms you from the inside out.
Ingredients
Chicken and Broth
- 1 ½ pounds boneless, skinless chicken breasts
- 8 cups chicken broth
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients
- 1 cup uncooked egg noodles
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add Vegetables: Layer the chopped onion, sliced carrots, chopped celery, and minced garlic over the chicken breasts evenly.
- Add Herbs: Sprinkle the dried thyme, rosemary, oregano, and bay leaves over the vegetables to infuse flavor throughout the soup.
- Pour Broth: Carefully pour 8 cups of chicken broth over all ingredients and gently stir to combine without disturbing the layering too much.
- Season: Add salt and black pepper to taste, ensuring the soup is well-seasoned before cooking.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the chicken is tender and cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the crockpot, use two forks to shred the meat into bite-sized pieces.
- Return Chicken: Put the shredded chicken back into the crockpot with the soup to combine flavors.
- Add Noodles: Stir in 1 cup of uncooked egg noodles and cook on high heat for an additional 20 to 25 minutes, or until the noodles are tender and cooked through.
- Finish with Lemon: Stir in the freshly squeezed juice of one lemon for a bright, fresh flavor and check seasoning, adjusting salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a thicker soup, you can mash some of the cooked carrots and celery before adding the noodles.
- Use low-sodium chicken broth to control the salt content if desired.
- Fresh herbs can be used instead of dried, but reduce quantity by half.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make this soup gluten-free, substitute egg noodles with gluten-free pasta or omit noodles altogether.
