Slow Cooker Chicken Noodle Soup Recipe

Chicken breasts: Boneless and skinless, these provide the protein and main substance of the soup.

Chicken broth: The base liquid that adds depth and flavor to the soup.

Carrots: Sliced for a touch of sweetness and color.

Celery: Adds a subtle crunch and flavor.

Onion: Chopped to enhance the overall taste with its aromatic quality.

Garlic: Minced to infuse the soup with a rich, savory flavor.

Dried thyme: A herb that adds a warm, earthy note.

Dried rosemary: Provides a slightly pine-like flavor that complements the chicken.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and depth.

Egg noodles: The carbohydrate component that makes the soup hearty and filling.

When adding egg noodles to the slow cooker, make sure to stir them in well to ensure even cooking. If you prefer a firmer texture, you can cook the noodles separately and add them to the soup just before serving. This prevents them from becoming too soft and absorbing too much broth.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good 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 slightly sweet flavor and similar texture when cooked.

• sliced celery - Substitute with fennel: Fennel adds a slight anise flavor and similar crunch.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions.

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

• dried thyme - Substitute with dried oregano: Oregano has a robust flavor that complements soups well.

• dried rosemary - Substitute with dried sage: Sage offers a slightly different but complementary earthy flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the soup's color.

• egg noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative with a similar texture.

• Allow the chicken noodle soup to cool completely before storing. This helps prevent condensation, which can lead to soggy noodles and a less appealing texture.

• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier and faster.

• If you plan to store the soup in the refrigerator, it will stay fresh for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.

• For longer storage, consider freezing the soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Label with the date and contents.

• To prevent the egg noodles from becoming mushy when reheating, you can cook and store them separately. Add the noodles to the soup just before serving.

• When ready to enjoy the frozen soup, thaw it in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. If the soup is too thick, add a bit of chicken broth or water to achieve the preferred consistency.

• For a quick reheating option, use the microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.

• If you stored the noodles separately, add them to the reheated soup just before serving to ensure they remain tender and not overcooked.

• Enjoy your delicious slow cooker chicken noodle soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover chicken noodle soup into a large pot.
  2. Heat over medium heat, stirring occasionally, until the soup is heated through and the noodles are tender. This should take about 10-15 minutes.
  3. If the soup seems too thick, add a splash of chicken broth or water to reach your desired consistency.

• For microwave reheating:

  1. Place a portion of the soup in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• For slow cooker reheating:

  1. Transfer the leftover soup back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, or until the soup is thoroughly warmed.
  3. Stir occasionally to ensure even heating.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot and the noodles are tender.
  4. Stir halfway through to ensure even heating.

• For reheating in an instant pot:

  1. Pour the leftover soup into the instant pot.
  2. Use the sauté function to heat the soup, stirring occasionally.
  3. Once the soup starts to simmer, switch to the keep warm setting until ready to serve.

• Slow cooker: A countertop electrical appliance used for simmering food at a low temperature, allowing for unattended cooking for many hours.

• Cutting board: A durable board on which to place material for cutting, providing a safe and clean surface for chopping vegetables and meat.

• Chef's knife: A versatile knife used for slicing, chopping, and dicing ingredients like chicken, carrots, celery, and onions.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients, such as chicken broth.

• Measuring spoons: Tools used to measure small quantities of ingredients like dried thyme, rosemary, salt, and pepper.

• Garlic press: A kitchen tool used to crush garlic cloves efficiently.

• Mixing spoon: A long-handled spoon used for stirring ingredients together in the slow cooker.

• Forks: Utensils used to shred the cooked chicken breasts.

• Ladle: A large, long-handled spoon used for serving soup.

• Serving bowls: Bowls used to serve the finished chicken noodle soup.

Prep ingredients ahead: Chop carrots, celery, and onion the night before and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Opt for rotisserie chicken: Substitute boneless, skinless chicken breasts with pre-cooked rotisserie chicken to cut down on cooking time.

Quick-cook noodles: Use quick-cooking egg noodles that require less time to become tender.

Batch cooking: Double the recipe and freeze half for a quick meal later.