Listen, we’ve all been there—sniffling, wrapped in a blanket, scrolling through your phone while contemplating whether DoorDash counts as “medical care.” Stop right there! What you need isn’t another $30 delivery charge; it’s this ridiculously easy crockpot chicken noodle soup that practically makes itself while you binge-watch whatever show everyone’s talking about this week.
Why This Recipe is Awesome
First off, this is dump-and-go cooking at its finest. Chop a few things, toss them in, and walk away like you’ve got more important things to do (because you do). The crockpot does all the hard work while making your house smell like you’ve been slaving away all day. It’s also basically impossible to mess up—unless you forget to plug in the crockpot. Yes, I’ve done that. No, we don’t need to discuss it further.
Plus, this soup freezes beautifully, meaning future-you will thank present-you when you’re too lazy to cook next week. It’s like sending yourself a delicious time capsule!
Ingredients You’ll Need
- 1.5 pounds boneless, skinless chicken breasts (frozen is fine—we’re not judging your preparation skills)
- 1 large onion, diced (tears are part of the process, embrace them)
- 3 carrots, sliced (the more uneven, the more “rustic” it looks—that’s my story anyway)
- 3 celery stalks, sliced (aka the vegetable that’s 90% water but somehow crucial to flavor)
- 4 garlic cloves, minced (or more if you’re not planning on kissing anyone)
- 2 bay leaves (the mysterious ingredient nobody can describe the flavor of)
- 1 tablespoon dried parsley (or fresh if you’re feeling fancy)
- 1 teaspoon dried thyme (optional but recommended)
- 8 cups chicken broth (store-bought is perfect—save your chicken carcass experiments for when you have more time)
- Salt and pepper to taste (be generous, we’re not making hospital food here)
- 8 ounces egg noodles (the wide ones that remind you of grandma’s cooking)
- Optional: 2 tablespoons fresh lemon juice (for that “what’s that interesting flavor?” moment)
Step-by-Step Instructions
- Prep your ingredients. Dice, chop, and mince everything while pretending you’re on a cooking show. Sound effects are encouraged but not required.
- Add everything EXCEPT the noodles to the crockpot. That’s right—chicken, vegetables, herbs, broth, all of it. Don’t add the noodles yet unless you enjoy mushy pasta that’s dissolved into the broth.
- Cover and cook. Set your crockpot to low for 6-7 hours or high for 3-4 hours. This is your time to walk away and forget about cooking. Go live your life! The soup is handling itself.
- Remove and shred the chicken. About 30 minutes before serving, take out the chicken breasts and shred them using two forks. It should practically fall apart anyway—if it doesn’t, your chicken might be plotting against you.
- Return chicken to the pot and add noodles. Toss the shredded chicken back in along with the egg noodles. Cook for another 20-30 minutes until the noodles are tender.
- Final touches. Remove bay leaves (or don’t and see who gets the “prize” at dinner). Stir in lemon juice if using, adjust salt and pepper, and congratulate yourself on being a soup wizard.
Common Mistakes to Avoid
- Adding noodles too early. Unless you’re trying to make chicken noodle porridge, add those noodles in the last 30 minutes. Trust me on this one.
- Underseasoning. Soups need more salt than you think. Start with less, but don’t be shy—nobody wants bland soup. That’s just hot chicken water.
- Overcrowding the crockpot. Your ingredients need some personal space too. Fill it too high and you’ll have soup volcano on your counter.
- Opening the lid constantly. Every time you peek, you add 15-20 minutes to the cooking time. It’s like watching paint dry—staring at it doesn’t help.
Alternatives & Substitutions
Not everyone’s pantry is stocked like a Whole Foods, so here are some swaps that won’t ruin your soup:
- Chicken thighs instead of breasts: Darker meat = more flavor. IMO, thighs are superior anyway, but they’re a bit fattier.
- Rotisserie chicken hack: Already cooked chicken works great! Just add it during the last hour instead of at the beginning.
- No egg noodles? Any pasta works—even broken spaghetti if that’s what you’ve got. Cooking times vary though, so keep an eye on it.
- Make it gluten-free: Use rice or gluten-free pasta. Just remember that rice will absorb more liquid, so you might need extra broth.
- Vegetable swaps: No carrots? Try parsnips. No celery? Throw in some extra onions or leeks. Cooking is jazz, not classical music—improvise!
FAQ (Frequently Asked Questions)
Can I make this soup ahead of time?
Absolutely! It actually tastes better the next day, like most soups. The flavors get all cozy with each other overnight. Just store the noodles separately if you can, or accept their mushier fate.
How long will this soup last in the fridge?
About 3-4 days, which is perfect for pretending you meal prepped on purpose. After that, things get questionable, and food poisoning isn’t the vibe we’re going for.
Can I freeze chicken noodle soup?
Yes, but freeze it without the noodles! Frozen and reheated noodles have the texture of wet newspaper. Freeze the broth with chicken and veggies, then add fresh noodles when reheating.
My soup is too thin—what now?
Did you add too much broth because you were feeling generous? No worries. Either simmer it uncovered to reduce, or embrace the “soup-er” brothy version. Some people prefer it that way!
Can I use bouillon cubes instead of broth?
Sure! Just follow the package directions for how many cubes equal 8 cups of broth. But be careful with the salt afterward—bouillon cubes are basically flavor-packed salt bombs.
What if I hate chopping vegetables?
Welcome to the club! Buy pre-chopped mirepoix mix (fancy word for carrots, onions, and celery) from the produce section. It costs more but preserves sanity, which is priceless.
Final Thoughts
Congratulations! You’ve now mastered the art of making people think you worked harder on dinner than you actually did. This soup is basically a hug in a bowl—perfect for sick days, cold days, or “I don’t want to think about cooking” days (which, let’s be honest, is most days).
The best part? While your crockpot was doing all the work, you were free to tackle more important things, like finding out what happens in the next episode or scrolling through dog videos. That’s what I call a culinary win-win. Now go ladle yourself a big bowl—you’ve earned it just by reading this far!
