Slow Cooker Chicken Noodle Soup Recipe

Chicken breasts: Boneless, skinless, and perfect for shredding after cooking.

Chicken broth: Forms the flavorful base of the soup.

Carrots: Adds sweetness and color to the soup.

Celery: Provides a subtle crunch and flavor.

Onion: Adds depth and aroma to the broth.

Garlic: Enhances the overall flavor with its pungent taste.

Thyme: A dried herb that adds a warm, earthy flavor.

Parsley: Dried parsley adds a hint of freshness.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and depth.

Egg noodles: The classic choice for chicken noodle soup, becoming tender and delicious in the broth.

When preparing the chicken breasts for this slow cooker chicken noodle soup, consider searing them in a hot pan with a bit of olive oil before adding them to the slow cooker. This step will add a depth of flavor to the broth and give the chicken a richer taste. Additionally, if you prefer a clearer broth, you can strain the soup through a fine mesh sieve before adding the egg noodles. This will remove any impurities and give your soup a more refined appearance.

• 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 similar texture and a slightly sweet flavor that complements the soup.

• sliced celery stalks - Substitute with fennel: Fennel adds a subtle anise flavor and a similar crunchy texture.

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that works well in soups.

• minced garlic - Substitute with shallots: Shallots provide a similar aromatic quality with a slightly milder taste.

• dried thyme - Substitute with dried oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.

• dried parsley - Substitute with dried basil: Basil offers a different but complementary herbal note to the soup.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

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

• Allow the chicken noodle soup to cool completely before storing. This helps maintain the texture and flavor of the vegetables and chicken.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual-sized containers. This makes reheating a breeze and ensures you don't have to thaw more than you need.

• Label each container with the date. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still fresh.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The egg noodles may absorb some of the broth, so you might need to add a bit more when reheating.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months. To prevent the noodles from becoming mushy, you can cook and add them fresh when reheating the soup.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the ingredients.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup seems too thick, add a splash of chicken broth or water to reach your desired consistency.

• If you prefer using a microwave, transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.

• For a fresh twist, garnish the reheated soup with a sprinkle of fresh parsley or a squeeze of lemon juice just before serving. This adds a burst of flavor and brightness to the dish.

• Stovetop Method:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Serve hot and enjoy the rejuvenated flavors.

• Microwave Method:

  1. Transfer a portion of the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in 1-minute increments if needed until hot.
  5. Stir well before serving to ensure even heating.

• Slow Cooker Method:

  1. Place the leftover soup back into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to reheat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve directly from the slow cooker.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 20-30 minutes, stirring halfway through.
  5. Ensure the soup is hot before serving.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top pot.
  3. Heat, stirring occasionally, until the soup is thoroughly warmed.
  4. This gentle method helps maintain the soup's texture and flavor.

• Slow cooker: Essential for cooking the soup slowly, allowing flavors to meld together over time.

• Cutting board: Used for safely slicing and dicing the vegetables and chicken.

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

• Measuring spoons: Necessary for accurately measuring the thyme, parsley, salt, and pepper.

• Measuring cups: Used to measure the chicken broth and ensure the correct liquid quantity.

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

• Forks: Used to shred the cooked chicken breasts.

• Ladle: Perfect for serving the hot soup into bowls.

• Mixing spoon: Useful for stirring the soup and ensuring even distribution of ingredients.

• Vegetable peeler: Optional, but can be used to peel the carrots if desired.

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 fresh cloves.

Opt for rotisserie chicken: Substitute boneless, skinless chicken breasts with pre-cooked rotisserie chicken to skip the shredding step.

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 future meal.