Easy Homemade Chicken Noodle Soup (Crockpot & Stove Top Instructions)

Easy Homemade Chicken Noodle Soup (Crockpot & Stove Top Instructions)

Easy Homemade Chicken Noodle Soup is a classic, hearty, warming, and ultra comforting soup. It will be sure to warm you up on a chilly winter day!

Course Main Course

Cuisine American

Keyword chickennoodle, slowcooker, slowcookersoup

Prep Time 15

Cook Time 8

Total Time 8 15

Servings people

Calories 358kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Crockpot/Slow Cooker

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts*
1/2 lg. white onion, diced
3 lg. carrots, peeled and diced
4 stalks celery, diced
2 medium russet potatoes, peeled and diced (or baby red/Yukon potatoes are a great option here too, you can leave the skins on if you choose this option).
4 cloves garlic, minced
2 Tbsp. olive oil
8 cups chicken broth
1 cup water, filtered (optional for a more brothy soup)
1 Tbsp fresh thyme, chopped (3 sprigs)
1 Tbsp. fresh rosemary, chopped (3 sprigs)
1 Tbsp. chicken boullion (optional)
2 bay leaves
1 tsp. red pepper chili flakes
1 tsp. salt
1/4 tsp. black pepper
12 oz. wide egg noodles, dry
1 Tbsp. lemon juice, fresh
1, 15 oz. can kidney beans, drained and rinsed
parsley, for garnish (optional)

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Instructions

In a crockpot, add the chicken breasts (un-cut), diced carrots, onion, celery, potatoes, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, bay leaves, chili flakes, salt, and pepper. Stir gently. Cover and cook on low heat 6-8 hours or on high for 4-6 hours.
1 1/2 lbs. boneless, skinless chicken breasts*, 1/2 lg. white onion, diced, 3 lg. carrots, peeled and diced, 2 medium russet potatoes, peeled and diced (or baby red/Yukon potatoes are a great option here too, you can leave the skins on if you choose this option)., 4 cloves garlic, minced, 2 Tbsp. olive oil, 8 cups chicken broth, 1 cup water, filtered (optional for a more brothy soup), 1 Tbsp fresh thyme, chopped (3 sprigs), 1 Tbsp. fresh rosemary, chopped (3 sprigs), 2 bay leaves, 1 tsp. red pepper chili flakes, 1 tsp. salt, 1/4 tsp. black pepper, 4 stalks celery, diced
Remove the cooked chicken and shred using 2 forks. (Or my favorite hack is placing the chicken in the bowl of a stand mixer and using the paddle attachment to shred it in seconds!)
Add in egg noodles, lemon juice, kidney beans and shredded chicken back in. Stir. (Note: I highly recommend only adding the noodles in if you plan to eat the soup right away. Cook the noodles on the side to prevent them from becoming unpleasantly mushy in the soup).
12 oz. wide egg noodles, dry, 1 Tbsp. lemon juice, fresh, 1, 15 oz. can kidney beans, drained and rinsed
Cover again and cook 20-30 minutes longer (or until noodles are cooked). Taste and adjust seasonings, adding more salt or pepper as desired. For a pop of freshness you can also stir in fresh chopped parsley at then end. Serve warm with garlic bread and enjoy!
parsley, for garnish (optional)

Video

Notes

Chicken breasts: add them into the soup thawed, raw. 1 1/2 lb. = ~2-3 chicken breasts. Or you can use boneless, skinless chicken thighs.
Russet Potatoes: you can also sub Baby red potatoes or Yukon gold for Russets. (8-10 small baby red/Yukon gold potatoes, diced). The russet potatoes release their starch and add a creamy consistency to the soup. If you find the Russet potatoes are mushy, the red or Yukon potatoes hold up much better.
I prefer wide egg noodles, but almost any noodle works in this recipe. Noodles can be added in 30 minutes prior to eating, or you can cook them separately on the side and add them to the soup when ready to eat. This is always a good rule of thumb when it comes to soups, especially for leftovers!
Stove top instructions: Heat olive oil in a large soup pot over medium heat and saute the onions, celery and carrots for about 5 minutes or until softened. Add the garlic and stir for 30 seconds. Add the chicken, potatoes, herbs and seasonings. Then add in the chicken broth and water. Bring to a boil and then down to a simmer. Cover and cook until the potatoes are fork tender and chicken is cooked through (internal temperature of 165°F.) Remove the chicken and shred. Add the lemon juice, kidney beans and chicken back in. Stir. Taste and adjust seasonings. Cook the noodles on the side. Add noodles to a bowl and ladle the soup over noodles. Garnish with parsley and enjoy.

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