Crockpot Chicken Noodle Soup
Better Than Panera Chicken Noodle Soup
This freezer chicken noodle soup recipe was born because my 8 year old felt sick and asked for chicken noodle soup. My ingredients were low but I was gonna get her soup no matter what.
I threw together tender chunks of chicken simmered with curly egg noodles sliced carrots and celery in a perfectly seasoned home-style chicken broth.
And viola, this easy chicken noodle soup recipe that gave me super mom vibes was born.
Isn’t it the best feeling when we are able to help our kids! Sometimes those little wins give you confidence to get through the days and confirm you are doing something right.
Customize this recipe to whatever you have in the house. I use chicken thighs but you can use chicken breast or your preferred cut of chicken in this too!
Panera bread chicken noodle soup has always been one of my favorites and I wanted to try to recreate it at home. But a healthier version with all homemade natural ingredients. Some of the ingredients you may find in a panera bread chicken noodle soup are…
wheat flour egg whites niacin ferrous sulfate thiamine mononitrate riboflavin folic acid.
To be honest, those ingredients do not sounds so appetizing. Using ingredients at home like onions celery water chicken and spices you can get the same taste and flavor without all the work.
This is a great way to use up items in the pantry and enjoy a healthy comfort food dinner.
Why you will love (food)
- 5 Minutes to Prep
- Super Easy
- Extremely Tasty
- Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
- Family Friendly
Absolutely chicken breasts or chicken thighs will work great for this recipe. You can use a rotisserie chicken where the chicken is cooked or throw raw chicken into the crockpot to cook slowly and create a rich broth.
Yes! Rotisserie chicken is also great in this homemade crockpot chicken noodle soup recipe.
When enjoying soup for dinner I love serving it with a thick slice of artisan bread (sour dough is ALWAYS my first choice). You could also serve it with a Caesar salad and a large fruit salad. Delicious, fresh healthy and a crowd pleasure.
After cooking store in fridge in an airtight container for 3-5 days.
You can use a slow cooker or crock pot for this recipe. It is designed to be fast and easy so you do not have to take the time to cook all night. Crock pot chicken noodles soup is amazing!
This is one of my favorite family friendly freezer meals.
Of course! If you are tight on time or a last minute cook then throw everything in the instant post and adjust cook time. Instant pot chicken noodles soup is amazing!
For slow cooker to instant pot conversion times click here to get a simple instant pot cheat sheet. You will never have to guess or research an instant pot cook time again!
*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food).
Ingredients you will need for this chicken noodle soup recipe.
- olive oil
- onion
- carrots
- broth of preference
- celery seeds
- bay leaf
- garlic powder
- dried parsley
- chicken thighs
- egg noodles (pasta noodles of choice)
- salt
- black pepper
Can you freeze chicken and noodles?
I wouldn’t recommend freezing dry noodles. The great thing about noodles is that they store really well. Dry noodles can stay in the pantry while fresh noodles are easily frozen. Whatever your noodle preference store it in the appropriate spot until you’re ready to make this soup. Then simply add it in at the end, and you have a fresh healthy bowl of homemade chicken soup.
How do you make this chicken noodle soup freezer meal? 👇
Freezer Chicken Noodle Soup
Equipment
- Slow Cooker or Crock Pot
Ingredients
Ingredients:
- 2 tbsp olive oil or coconut oil
- 1 small onion, chopped
- 1 cup carrots, chopped
- 12 cup broth of preference I use chicken broth (Water will work too if needed)
- 1/2 tsp celery seeds
- 1 bay leaf
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried parsley Use 2 tbsp fresh parsley if desired
- 2 lb bone-in chicken thighs or chicken breasts
- 8 oz pasta noodles of choice
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
Directions:
- Add all ingredients (excepts pasta noodles) to the slow cooker.
- Cook on low 6-8 hours or high 3-4 hours.
- Add pasta noodles during last 30 minutes cook time.
- Remove chicken, shred or chop meat and remove bones (if necessary).
- Stir chicken back into soup and serve!
Freezer Directions:
- Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
- Add all ingredients, except broth and pasta noodles, into labeled gallon freezer bag.
- Store in freezer for up to three months.
Cooking from Frozen Directions:
- Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
- Add freezer bag contents into slow cooker.
- Add 12 cups broth and cook on low 6-8 hours or high 3-4 hours. (May need to add an extra 30 minutes cook time if completely frozrn, be sure to check temperature of chicken).
- Add pasta noodles during the last 30 minutes cook time.
- Remove chicken, shred or chop meat and remove bones (if necessary).
- Stir chicken back into the soup and serve!
Instant Pot Directions:
- Add in all ingredients besides the pasta into the instant pot.
- Close lid and be sure vent is in sealed position. With your instant pot in the soup setting set time for 10 minutes and cook at high pressure.
- Natural release once soup has finished cooking and remove lid. Remove chicken and shred.
- Set instant pot to saute setting and add in noodles. Cook noodles for 6-9 minutes (or according to timing on noodle package). Once noodles are cooked add shredded chicken back into instant pot and stir. Serve and enjoy!
Notes
- Top off your soup with sour cream, fresh parsley or parmesan cheese!
- Great served with a slice of artisan bread on the side!
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