Print

Easy Dump-and-Go Crockpot Chicken Noodle Soup Recipe Perfect for Busy Days

dump-and-go crockpot chicken noodle soup - featured image
Print Recipe

A comforting and easy crockpot chicken noodle soup recipe that requires minimal prep and is perfect for busy days. Tender chicken, flavorful broth, and perfectly cooked noodles come together effortlessly.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 8 oz egg noodles (fresh or dried)
  • 1 tbsp olive oil (optional, for sautéing)
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the veggies: Peel and slice the carrots, slice the celery, dice the onion, and mince the garlic cloves (about 10 minutes).
  2. Optional sauté: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté until fragrant and slightly softened (3-4 minutes). This step is optional.
  3. Add ingredients to the crockpot: Place chicken at the bottom of the slow cooker. Add carrots, celery, sautéed onion and garlic (or raw if skipped), dried thyme, bay leaf, salt, and pepper. Pour in chicken broth.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easy to shred.
  5. Shred the chicken: Remove chicken with a slotted spoon and shred using two forks or tongs. Return shredded chicken to the crockpot.
  6. Add noodles: Stir in egg noodles. Cover and cook on high for 15-20 minutes until noodles are tender but not mushy.
  7. Final touches: Remove bay leaf, taste broth, adjust salt and pepper if needed. Stir in chopped fresh parsley if desired.
  8. Serve warm: Ladle soup into bowls and enjoy immediately.

Notes

Add noodles at the end to prevent mushiness. You can prep ingredients the night before and refrigerate in the crockpot insert. For low-carb, swap noodles with spiralized zucchini. For vegetarian, replace chicken with tofu or chickpeas and use vegetable broth. Frozen chicken can be used but will require longer cooking time. Store leftovers without noodles for freezing.

Nutrition

Keywords: chicken noodle soup, crockpot soup, slow cooker soup, easy soup recipe, dump and go, comfort food, busy day meals

Find it online: https://sizzlesprout.com/easy-dump-and-go-crockpot-chicken-noodle-soup-recipe-perfect-for-busy-days/