Slow Cooker Chicken Noodle Soup Recipe

Chicken breasts: Boneless, skinless chicken breasts provide the protein and become tender and flavorful as they cook in the soup.

Chicken broth: This forms the base of the soup, giving it a rich, savory flavor.

Carrots: Sliced carrots add sweetness and color to the soup.

Celery: Sliced celery adds a subtle crunch and flavor.

Onion: Chopped onion provides a depth of flavor and aroma.

Garlic: Minced garlic adds a robust, aromatic element to the soup.

Thyme: Dried thyme adds an earthy, slightly minty flavor.

Rosemary: Dried rosemary contributes a pine-like, woody flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and warmth.

Egg noodles: These noodles absorb the flavors of the soup and add a hearty texture.

When preparing this slow cooker chicken noodle soup, consider sautéing the onion, carrots, celery, and garlic in a bit of olive oil before adding them to the slow cooker. This step can enhance the flavors by caramelizing the vegetables and adding a deeper, richer taste to your broth.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• sliced carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the soup well.

• sliced celery stalks - Substitute with fennel: Fennel adds a slight anise flavor, offering a unique twist to the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder, sweeter onion flavor.

• minced garlic - Substitute with shallots: Shallots offer a subtle garlic flavor with a hint of sweetness.

• dried thyme - Substitute with dried oregano: Oregano has a robust flavor that pairs well with the other ingredients.

• dried rosemary - Substitute with dried sage: Sage provides a warm, earthy flavor that complements the soup.

• salt - Substitute with soy sauce: Soy sauce adds umami and depth of flavor while providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile but still adds the necessary heat.

• egg noodles - Substitute with rice noodles: Rice noodles are gluten-free and have a similar texture, making them a good alternative.

• Allow the chicken noodle soup to cool completely before storing. This helps maintain the quality and prevents condensation from making the soup watery.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the soup in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label the containers or bags with the date and contents. This helps you keep track of how long the soup has been stored.

• When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the vegetables and chicken.

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. If the soup appears too thick, you can add a bit more chicken broth or water to achieve the desired consistency.

• For a quick reheating option, use the microwave. Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat in 1-2 minute intervals, stirring in between, until hot.

• If you find that the egg noodles have absorbed too much liquid during storage, you can cook a fresh batch of noodles and add them to the reheated soup for a more satisfying texture.

• Enjoy your reheated slow cooker chicken noodle soup with a sprinkle of fresh herbs like parsley or a squeeze of lemon juice for an extra burst of flavor.

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup reaches a gentle boil, reduce the heat to low and simmer for 5-10 minutes until thoroughly heated.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute increments until the soup is hot.

• Slow Cooker Method:

  1. Pour the leftover soup back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the soup is warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for 20-30 minutes, stirring halfway through, until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top part of the double boiler.
  3. Heat, stirring occasionally, until the soup is thoroughly warmed.

• Slow cooker: This is the main appliance used to cook the soup slowly over several hours, allowing the flavors to meld together.

• Cutting board: Used as a surface to chop the vegetables and chicken.

• Chef's knife: Essential for slicing the carrots, celery, and chopping the onion and garlic.

• Measuring spoons: Used to measure out the thyme, rosemary, salt, and pepper accurately.

• Measuring cups: Useful for measuring the chicken broth and ensuring you have the right amount.

• Tongs: Handy for removing the chicken breasts from the slow cooker before shredding.

• Forks: Used to shred the cooked chicken breasts.

• Wooden spoon: Ideal for stirring the soup and ensuring the ingredients are well mixed.

• Ladle: Used for serving the soup into bowls once it's ready.

• Bowls: For serving the finished chicken noodle soup.

• Knife sharpener: Keeps your chef's knife in optimal condition for chopping and slicing.

Use pre-chopped vegetables: Save time by using pre-chopped carrots, celery, and onions available at most grocery stores.

Pre-minced garlic: Opt for pre-minced garlic from a jar to cut down on prep time.

Cook chicken ahead: Cook and shred chicken in advance, then freeze it. Add it to the slow cooker when needed.

Quick-cooking noodles: Use quick-cooking egg noodles to reduce the final cooking time.

Batch cooking: Make a larger batch and freeze portions for future meals, saving time on busy days.