Easy Crock-Pot Chicken Noodle Soup – Jessica Gavin
A big hot bowl of slow cook chicken noodle soup is the perfect comfort food on those cold days! It’s an easy recipe to prepare and forget with lean white meat, plenty of root vegetables, tasty herbs, and large egg noodles.
Table of Contents
- Slow cooker
- Add vegetables and herbs
- Choosing the right pasta for slow cooking
- Serve This with
- FAQs Clay pot chicken noodle soup recipe
size Chicken selection
How to Make
Noodle Soup in a Clay Pot
We’ve been there when cold and flu season rolls around, and you feel like a zombie. I know all I want is a big hot bowl of comforting soup. This chicken noodle soup recipe is one of those simple mom-approved remedies that provide a little relief when you’re not at the top of your game.
The use of a clay pot makes the preparation almost effortless. Simply place pieces of chicken breast in the bowl and a classic combination of onions, carrots and celery. Place some thyme, rosemary and bay leaf to add depth and pleasant aromatics when you lift the lid. The large, tender egg noodles swim in the tasty soup base, giving you that extra energy you need.
Slow cooker size
This recipe makes a large batch of chicken soup with noodles. I use a 6-quart Crock-Pot that works very well. If you have a smaller unit, cut the prescription in half. It takes about 3 1/2 hours to cook at “high” or 5 1/2 hours at the “low” setting.
I prefer boneless, skinless chicken breasts. Thick pieces of lean meat are gently cooked in the hot soup liquid. Alternatively, you can use boneless or bone-in chicken thighs for this recipe. Keep in mind that if cooked with the skin, it will add more oil to the liquid. Fresh or leftover roast chicken is also a quick and easy protein supplement at the end of cooking.
Add vegetables and herbs
A mirepoix consisting of carrots, onions, and celery creates the classic chicken noodle soup flavor. If desired, add other vegetables such as fennel, pumpkin, any type of potato, zucchini, green beans or corn to the soup. Be sure to cut each vegetable into similar bite-sized pieces to cook evenly.
Dried and fresh herbs add fragrant rings and dimension to the soup. I use rosemary, thyme and bay leaves to infuse into the cooking liquid. Chopped garlic adds a hint of spicy allium notes that softens over time. Use chicken broth or broth as a tasty liquid over low heat. I prefer chicken broth as it adds more richness and flavor of gelatin in the bones.
Choosing the right pasta for slow cooking
Wide egg noodles are the best choice for chicken noodle soup. They have a soft but tender bite that complements proteins and vegetables. If you don’t have any in the pantry or want to change it, other types of pasta can be used. Ditalini and rotini are good substitutes. Even broken pieces of thin fettuccine work well.
Just keep in mind that semolina-based pasta may take a little longer to cook, as it’s more durable than egg noodles. You will add them to the Crock-Pot after the chicken and vegetables finish cooking. Alternatively, you can cook the noodles separately on the stove to speed up the overall cooking time.
How to Make Chicken Soup with Noodles in a Clay Pot This
homemade chicken noodle soup is easy to prepare! Add chicken, vegetables, herbs, and broth to slow cooker: Top and cook for about 3 1/2 hours on high heat or 5 1/2 hours on low temperature. Chicken breast is very lean and can dry out if left too long in the pot. Use an instant-read thermometer to check if you’re okay every 30 minutes after the recommended cooking time.
Keep the chicken covered after removing it from the container. Do not crumble the chicken until it is ready to serve to prevent moisture loss. Add the dried egg noodles and cook until tender, about 30 minutes on high temperature. Add the shredded chicken again to heat it. Take a bowl, spoon and cava!
Serve this with
- unkneaded bread
- Whey cookies
- Hawaiian rolls
- Grilled cheese sandwich
- Caesar salad
More slow cooker recipes
- Chicken and vegetable thighs
- Clay pot Turkey Breast
- Cauliflower Corn Chowder Frequently