This warm and filling crockpot chicken soup is perfect for busy families who want to dump the ingredients into the slow cooker and go. The rich tomato broth is a fun twist to your classic cozy soup. Serve it with warm fresh bread for an easy dinner the kids will love.
Homemade chicken soup is easier than you think! Especially when you use a handy slowcooker to do most of the work for you.
This delicious tomato-based broth of chicken noodle soup is cooked slowly in a Crockpot all day. Pair it with a bread machine recipe for an easy dinner that cooks itself!
Real chicken, fresh vegetables, and a touch of tomato paste, give this delicious easy soup recipe tons of flavor. It's a great weekend dinner for a Sunday night.
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Why Crockpot Soup is the Best
This recipe is one of the very best chicken soups because:
- The veggies are fresh and healthy with the perfect texture.
- You use real chicken but take a shortcut with prepared broth.
- All the prep work is done at the front end so you can relax the rest of the time.
- The slow cooker makes the chicken tender and it simply falls off the bone.
- It freezes well, so the big batch recipe is perfect for meal prep later.
Ingredients
The basic ingredients for this soup are so easy and affordable:
- Chicken Thighs: You could substitute cuts of white meat chicken but the thighs are deliciously tender and give more flavor to the broth.
- Carrots
- Celery
- Onion
- Tomato Paste
- Minced Garlic
- Frozen Peas
- Chicken Stock
- Pasta
Instructions
You may be surprised to discover that the first step of this recipe is to saute the fresh vegetables.
This gives your soup a kick start but more importantly, it adds a ton of flavor to the vegetables. Browning them up a bit in the pan first makes them sweeter and more tender.
Once that step is done, all the remaining ingredients are added to your slowcooker to cook for 4 - 6 hours.
At the end, you'll cut the cooked chicken thighs into cubes and add them back to the soup before serving.
A Note About Soup Noodles
I absolutely prefer to boil my soup noodles in a separate pot, drain them, and stir them into the soup before serving.
This is very important for two reasons:
- Firm Pasta: You can cook the pasta to exactly the firmness your family prefers. I always reduce the cook time by 2 minutes so that the pasta can absorb some soup broth and still remain firm.
- Brothy Texture: To keep the liquid ratio balanced in the slowcooker, you wouldn't want to cook the noodles right in there or you'll have to add more broth.
Serving Suggestions
We love eating fresh bread with our soups, here are a few recipes you could use that your kids will love:
If you’ve tried this crockpot chicken soup or any other recipe on PeanutBlossom.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you!
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📖 Recipe
Crockpot Chicken Noodle Soup
This delicious and easy crockpot chicken soup is an easy healthy dinner to make on a lazy weekend afternoon or busy work night for your family. Tasty chunks of fresh vegetables and yummy egg noodles make this a big hit with kids.
Ingredients
- 1 tablespoon vegetable oil
- 3 carrots, peeled and chopped medium
- 1 onion, minced
- 2 celery ribs, chopped medium
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoon fresh time or ½ teaspoon dried
- Sprinkle of red pepper flakes
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 2 pounds boneless, skinless chicken thighs
- 1 (16 oz) bag of egg noodles
- 1 cup frozen peas
- 2 tablespoon fresh parsley, minced
Instructions
- In a large skillet, heat the oil over medium-high. Add the carrots, onion, and celery and saute until softened, about 8 minutes. Stir in the garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in one cup chicken broth and scrape up browned bits from the bottom of the pan. Transfer the entire mixture to the slow cooker.
- Pour the remaining 7 cups of broth and the 2 bay leaves into the slow cooker. Nestle the chicken thighs into the broth so they are submerged. Cover the pot and cook for 4 to 6 hours on low.
- Using a slotted spoon or tongs, remove the chicken thighs and place them on a cutting board. Dice the chicken thighs and return to the soup pot.
- Discard the bay leaves. Pour in the peas and let them heat through.
- In a separate pot of salted boiling water, cook the egg noodles for just a minute less than the minimum time the package suggests. This will prevent them from getting overly mushy as they sit in the leftovers. Drain and stir into the soup.
- Stir in parsley, season with salt and pepper to taste.
More Chicken Soup Recipes
Our family lives on chicken soup for most of the cold weather months.
Here are some of our favorites:
Looking for our famous applesauce bread? Get the recipe right here.
[…] Crockpot chicken soup with spiced applesauce oat bread […]