Chicken Noodle Soup in the slow cooker should be on everyone’s CROCKTOBER list. Its warming, comforting, easy to make and these homemade egg noodles bring it up a notch. You can make this on the stove top too – see below for a stove top version
Love a good Chicken Noodle Soup Crockpot Soup Recipe? Try these
Need Some other variations for Chicken Soup?
Asian Chicken Noodle
- Noodles: Use rice noodles or Wontons instead of traditional egg noodles.
- Broth: Enhance the broth with soy sauce and fish sauce and ginger
- Vegetables: Add carrots, nappa cabbage and cubed radish
Spicy Soup
- Broth: Add chili oil to each bowl
- Vegetables: Add jalapeno slices, pickled or fresh
- Spice: Add garlic or Tajin
Stove Top Chicken Soup Recipe
- 1 tbsp olive oil
- 1 lb chicken breast
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 large stalks celery, diced
- 3 cloves garlic, minced
- 6-8 cups chicken broth
- 1 Tbsp Better Than Chicken bouillon
- 2 teaspoons dried thyme
- 8 oz dry fettuccine noodles
- 1/2 lemon, juiced
Instructions
- Heat the olive oil in a stock pot over medium-high heat. Salt both sides of the chicken, add the chicken to the stock pot and sear for about 2 minutes per side. Set aside.
- Add the onion and carrots to the stock pot and saute for about 3 minutes. Add in the celery and saute for an additional 2 minutes. Add in the garlic and cook for 1 additional minute.
- Add in the chicken stock, chicken bouillon cube, Italian seasoning, salt, and the whole chicken breast. Cover and simmer for about 10 minutes or until the chicken reaches an internal temperature of 165℉.
- Remove the chicken breasts and shred with two forks on a plate. Add the chicken back to the soup.
- Add in the noodles, cover, and simmer until the noodles are al dente (about 8 minutes). Finish with a squeeze of lemon juice, serve, and enjoy!
Store & Reheat
As a general rule of thumb, soup tends to store and reheat well. That’s another reason I love this recipe!
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.
Freezer: You can also freeze the soup for up to 3 months. Place the dish in the fridge to thaw overnight for best results.
Reheat
Microwave: Place soup in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place soup in a pot over medium heat. Once the soup is simmering, reduce to low and cover for 5-7 minutes or until heated through. You can add a splash of chicken broth if it is too thick. Stir occasionally.*
Slow Cooker Chicken Noodle soup with Homemade Egg Noodles
Ingredients
Soup
- 2 lb boneless skinless chicken breasts
- 64 oz chicken stock
- 1 ½ cups onions chopped
- 1 leek halved and sliced white parts only
- 1 ½ cups celery sliced (leaves and stalk)
- 1 ½ cups carrots sliced
- 3 cloves garlic microplaned
- 1 tsp pepper
- 2 tsp salt
- 3 sprigs fresh Thyme plus 1 tsp reserved
- 2 fresh Sage leaves
- 1 sprig fresh Rosemary
- 2 dried bay leaves
- 1/2 teaspoon red pepper flakes
Egg Noodles
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp Olive Oil
- 2 cups flour divided
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh lemon juice
Instructions
- Place chicken, stock, onions, leeks, celery, carrots, garlic, pepper, salt, thyme, rosemary, sage, red pepper flakes and bay leaves in a 6-8 qt crockpot. Cover and cook on high for 3.5 hours.
- Whisk together eggs, yolk, flour, and salt in a large bowl until smooth. Add 1 cup flour and stir to incorporate. Add the second cup of flour until a dough forms a slightly sticky ball.
- Lightly flour your surface and turn the dough bowl out. Knead the dough with enough added flour so that it's no longer sticky. keep working the dough for about 10 minutes, then cover it with plastic wrap and refrigerate the dough ball for 30 minutes.
- After 30 minutes, turn the dough out onto a lightly floured surface and roll it out thin (less than a 1/4 inch thickness). cut dough into half-inch wide strips with a knife. Transfer to a baking sheet and let stand to dry on the counter while the soup finishes cooking.
- After 3.5 hours, fish chicken breasts out of the soup and set aside to cool. Remove and discard herbs and bay leaves.
- Add dried noodles to the slow cooker and cover to cook for an additional 30 minutes.
- Shred or cut the cooled chicken into pieces and return to the pot when the noodles are done. Add Parsley and lemon juice, and a teaspoon of fresh Thyme leaves. Stir and serve.
