Slow Cooker Chicken Noodle Soup Recipe

Chicken breasts: Boneless and skinless, these provide the protein for the soup.

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

Carrots: Adds sweetness and color to the soup.

Celery: Provides a subtle crunch and flavor.

Onion: Adds aromatic depth to the soup.

Garlic: Enhances the overall flavor with its pungent taste.

Thyme: A dried herb that adds a subtle earthy flavor.

Rosemary: Another dried herb that brings a pine-like aroma.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth to the flavor.

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

When preparing garlic, use a microplane or garlic press to ensure it is finely minced, which will help it distribute more evenly throughout the soup and infuse the broth with a richer flavor.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are more flavorful and tender, making them a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet flavor that complements the soup.

• celery stalks - Substitute with fennel: Fennel adds a subtle anise flavor and a similar crunch to the soup.

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

• garlic - Substitute with shallots: Shallots provide a milder garlic flavor with a hint of sweetness.

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

• dried rosemary - Substitute with dried sage: Sage has a slightly different but complementary flavor profile that works well in soups.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the soup's depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor that can be used in place of black pepper.

• egg noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative that works well in soups.

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

• Transfer the soup to airtight containers. For individual servings, use smaller containers to make reheating easier and more convenient.

• Label each container with the date and contents. This ensures you know exactly what’s inside and when it was made, helping you keep track of freshness.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The chicken and vegetables will maintain their flavor and texture well within this timeframe.

• For longer storage, place the soup in the freezer. It can be stored for up to 3 months without significant loss of quality. Make sure to leave some space at the top of the container to allow for expansion as the soup freezes.

• When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing helps preserve the texture of the broth and ingredients.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. If the noodles have absorbed too much liquid, you can add a bit more chicken broth to reach your desired consistency.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely to prevent splatters, and heat in 1-minute increments, stirring in between, until hot.

• If you find the noodles have become too soft after freezing and reheating, consider cooking and adding fresh egg noodles just before serving. This will give your soup a freshly-made texture.

• For an extra burst of flavor, garnish your reheated soup with fresh herbs like parsley or a squeeze of lemon juice just before serving.

• Stovetop Method:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium heat, stirring occasionally, until the soup is heated through. This should take about 10-15 minutes.
  3. If the egg noodles have absorbed too much broth, add a bit more chicken broth or water to reach your desired consistency.

• Microwave Method:

  1. Place a portion of the leftover soup in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot.
  4. Let it sit for a minute before serving to ensure even heating.

• Slow Cooker Method:

  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.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into 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.
  4. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top pot.
  3. Heat, stirring occasionally, until the soup is hot. This method is gentle and helps prevent overcooking the vegetables and chicken.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking.

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

• Chef's knife: A versatile knife used for chopping, slicing, and dicing vegetables and meat.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Tools used to measure small quantities of ingredients such as spices and herbs.

• Mixing bowl: A bowl used to combine ingredients before adding them to the slow cooker.

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

• Tongs: A tool used to handle and remove the chicken from the slow cooker.

• Forks: Used to shred the cooked chicken into bite-sized pieces.

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

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

• Soup spoons: Spoons used to eat the soup.

Use pre-cut vegetables: Save time by using pre-cut carrots, celery, and onions from the store.

Pre-minced garlic: Opt for pre-minced garlic to avoid the hassle of peeling and chopping.

Cook chicken ahead: Cook and shred chicken breasts in advance, then freeze them for quick use.

Instant broth: Use store-bought chicken broth instead of making your own.

Quick noodles: Choose quick-cooking egg noodles to reduce the final cooking time.