Comforting Crockpot Chicken Soup Recipes: My Weeknight Hug (Print Version)
Comforting Crockpot Chicken Soup Recipes for busy weeknights. My go-to for a warm hug in a bowl, simple ingredients, minimal fuss. Perfect for family dinners!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free
# Ingredients:
→ Soup Base & Veggies
01 -
1 large yellow onion, roughly chopped
02 -
2 cups carrots, peeled and roughly chopped
03 -
2 cups celery, roughly chopped
04 -
4 cloves garlic, minced
→ Chicken & Broth
05 -
1 ½ lbs boneless, skinless chicken breasts or thighs
06 -
8 cups (2 quarts) good quality chicken broth
→ Flavor Boosters
07 -
1 tsp dried thyme
08 -
2 bay leaves
09 -
Salt and black pepper, to taste
→ Finishing Touches
10 -
2 cups egg noodles
11 -
1/4 cup fresh parsley, chopped (plus more for garnish)
# Instructions:
01 -
First things first, get those veggies chopped. I usually go for a rough chop on the carrots, celery, and onion. Don't get too particular, this is a rustic kind of soup! Mince your garlic too. I always feel a little therapeutic chopping, it’s like I'm preparing for the cozy meal ahead. This is where I sometimes get a little messy, with onion peels flying, but that's just part of the process, right?
02 -
Now, layer your ingredients into the slow cooker. Start with the chicken at the bottom. Then, pile on all those chopped veggies – carrots, celery, onion, and garlic. It'll look like a colorful mountain! Pour in your chicken broth, making sure everything is mostly submerged. Add the dried thyme and bay leaves. I once forgot the bay leaves and had to fish them out of the trash later, oops!
03 -
Cover your crockpot and set it on low for 6-8 hours, or on high for 3-4 hours. This is the best part! Your kitchen will slowly fill with the most incredible aroma. Honestly, it's like a warm hug for your whole house. I usually sneak a peek or two, just because the smell is so enticing, but try not to lift the lid too much, it lets the heat escape.
04 -
Once the cooking time is up, the chicken should be super tender and easy to shred. Carefully remove the chicken breasts or thighs from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. I've definitely burned my fingers trying to rush this step, so be patient, hon!
05 -
Stir the shredded chicken back into the soup. Now for the egg noodles! Add them to the crockpot, stir well, and increase the heat to high (if it's not already) for about 20-30 minutes, or until the noodles are tender. Keep an eye on them; nobody wants mushy noodles! This is where the soup really thickens up and becomes truly satisfying.
06 -
Before serving, remove the bay leaves – don't forget them! Stir in your fresh parsley for a burst of color and freshness. Ladle your comforting crockpot chicken soup into bowls. It should look rich and inviting, smelling absolutely divine. Sometimes I add a little extra broth if it's too thick for my liking. Taste and adjust seasonings if needed. Enjoy that comforting warmth!
# Notes:
01 -
Don't skimp on the broth quality; it makes a huge difference, I learned that the hard way.
02 -
This soup actually tastes better the next day, so make extra!
03 -
No egg noodles? Orzo or even a handful of rice works if you're in a pinch, I've done it.
04 -
A sprinkle of fresh dill at the end? Trust me, it brightens everything up.
# Tools You'll Need:
01 -
6-quart slow cooker (crockpot)
02 -
cutting board
03 -
knife
04 -
measuring cups and spoons
05 -
two forks for shredding chicken
# Nutrition Facts (Per Serving):
Calories: 400 kcal
Total Fat: 13 g
Total Carbohydrate: 35 g
Protein: 35 g