Crockpot Chicken Noodle Soup

Homemade Chicken Noodle Soup Crockpot Chicken Noodle SoupThis recipe post is being updated for our current almost-winter season. The weather here in LA is hot, then cold, then hot, then cold.  But I have to admit that in any temperature, I do love this homemade chicken noodle soup. If you own a crockpot, I insist you print this frugal, filling recipe.

I make this soup as gifts.  Our neighbor, Gene, was very sick and eventually passed away some months ago. His bride of 60+ years, Charlotte ate my soup, which made me feel good. When we first moved into this neighborhood, Gene and Charlotte welcomed us.  I told her we planned to paint our front door a strong red, “the color of your lipstick,” I said.  She went home and colored a swatch, we took it to the paint store and really did paint the door Chanel Red.

IMG 0003 Crockpot Chicken Noodle Soup

My Chicken Noodle Soup is always made in the crockpot.  Not too many ingredients, but I encourage you to make a full pot; freezing it in portions is great.  Jerry’s Famous Deli makes bazillions selling theirs at $7.50 a bowl; mine is equally fine, a little less salty and a whole lot cheaper.  The fun of eating theirs, however, is that deli is a celebrity hangout: Kevin Spacey once mistook the takeout order of my cousin, Melinda’s for his and we had to intercept to get it back.  She didn’t know it was him until after he was gone and then I told her.

Crockpot Chicken Noodle Soup

  • 4 – 5 boneless, skinless chicken thighs
  • 1/2 onion, diced
  • 3 medium carrots, sliced into coins
  • 2 cans low-salt chicken broth (or 4 cups homemade stock)
  • 1 Tbsp. chives
  • Fresh ground pepper to taste
  • 1 clove minced garlic, if desired
  • 1-1/2 cups uncooked fine egg noodles

In a 12 cup crockpot, place all ingredients except noodles.  Add enough water to 2 inches below crockpot top.  Cover and cook on low for 6 to 8 hours, or on high for 4 hours.  When close to serving time, in a pot of boiling water, cook noodles according to package directions.  Meanwhile, remove chicken thighs and cut into bite-sized pieces, return meat to soup.  Drain cooked noodles and add to soup.  Add a little Kosher salt to taste.   Makes 12 cups.

*Note – instead of noodles, I also make this soup with 4 red potatoes, cut in 1-inch cubes and added at the beginning.   Yes, you can make this with chicken breasts but the meat isn’t as flavorful or juicy as thighs.

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