Are you looking for an easy crockpot chicken noodle soup recipe to make for your family? Whether they are sick or just looking for some warmth on a cold winter day, this recipe is perfect.
Whenever my kids are feeling sick (or not), this chicken noodle soup is always a hit. There is just something about a warm bowl of it that makes you instantly feel just a little better. This is a great recipe if you find yourself in the middle of a busy week with very little time to put dinner together. It’s so simple to just throw all of the ingredients into the crockpot and let it do the rest.
A great thing about this recipe is that you can add as many veggies as you want, so it’s extra healthy and delicious for the kids, unlike all the processed soups you find at the grocery. The flavors you get in this soup are so much better than canned soup, and your kids are sure to notice and appreciate the difference.
- 1½ pounds boneless, skinless chicken breasts or thighs
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced (or 1½ teaspoons dried)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- 6 cups low-sodium chicken stock/broth
- 1 cup water
- 2 cups uncooked pasta (wide egg noodles, spaghetti, or fusilli)
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on low heat or 4 hours on high.
- After 4 or 6 hours (depending on temperature), remove the chicken and chop to bite-size pieces. Place the chicken back in the crockpot.
- Add in the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
- Discard the bay leaf, and serve the soup immediately.